Job Description

Job Purpose

Responsible to prepare and deliver exceptional food and beverage services to our customers within the restaurant operations / banqueting operations and within the hotel, ensuring that internal (SOP) standards are continuously achieved and professionally executed

Key Performance Areas

Prepared Work Are

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Prepare mise-en-place, place settings and any other required checks and preparations for service Set-up and break down for functions in line with event requirements and start times (when required) Identify issues with regards the outlet's floor appearance/ functioning of equipment and systems Check cleanliness of own section or station Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets Use and store operating equipment in line with specifications and safety regulations Participate in stock takes Resolve or report on any anomalies to the required standards

Service Execution

Keep up to date with regards food products, trends and cooking methodologies required to deliver menus Understand and conduct all tasks in line with Food & Beverage standard operating procedures Take guest orders accurately and timeously Place guest orders in the system Explain menu items Make recommendations with regards beverages and menu items Interact with kitchen staff respectfully around any special requests Deliver food and beverage dishes to customers and present in line with standards Be attentive to guest requests Clear tables after guests have completed their meal Provide billing to guests (where relevant) Conduct cash-ups at the end of service (where relevant) Leverage opportunities to upsell on promotional items

Customer Engagement

Connect with all guests by providing them with a warm welcome, greeting them with a friendly smile, acknowledging them on arrival and departure, and ensuring respect at all times Interact with guests and provide professional service standards and relevant solutions Identifies customers and understand their preferences Educate customers on business unit facilities, products, reward programme and current promotions Handle any customer complaints, requests and / or suggestions to resolution, escalating if necessary

Education

Grade 12

Experience

2 years previous experience as a waiter

Skills and Knowledge

Food & Beverage Product Knowledge Food Service Operating equipment use & care Beverage service Communications skill Upselling skills Basic Computer Literacy Cashiering Services

Work conditions and special requirements

Ability to work shifts that meet operational requirements Physically able to move operating equipment Have an open attitude to perform similar functions in alternative outlets due to operational requirements

Equity

Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.