Thai-inspired design and gracious hospitality come together in the heart of the United Arab Emirates’ capital city.
Ranked among the World’s Top 100 Hotels, Dusit Thani Abu Dhabi is centrally located in the city’s new business and government district, within easy reach of the Eastern Mangroves, the city’s iconic seaside promenade and the Abu Dhabi National Exhibition Centre.
With its prominent glass tower, the five-star hotel welcomes guests with luxurious rooms and suites, while extended stays are accommodated in elegant executive apartments. An array of exquisite restaurants serve delicacies to satisfy any palate and a host of facilities and services, including Namm Spa and DFiT Fitness Centre, allow guests to nurture their minds and bodies.
Under the general guidance of the Captain of the outlet in the shift he/she is assigned, in accordance to the Policies and Procedures established by Dusit Hotels & Resorts, serving food and beverage generating revenue, and maximizing profit within the service standards and policies established by the Hotel leading to guest satisfaction and zero complaint.
Serves food and beverage to guest according to prescribed service standards and procedures of room service with emphasis on speed and accuracy.
Serves all accompaniments and condiments together with the food.
Maintains the cleanliness and service supply at the service station to ensure prompt and effective operation.
Checks all trays and trolley in the station, table complements, flatware, glassware, linens, are clean and well set up.
Familiarizes with all food and beverage items in the menu, items on promotions and daily special menu, its ingredients, method of preparation, portion size and presentation to be able to deliver ideal service maximizing guest satisfaction.
Practices suggestive selling to boost food & beverage sales, at the same time increase guest satisfaction.
Assists the Restaurant Captain in the monthly and daily operating equipment inventory.
Attends pre-meal briefing and de-briefing daily and the monthly F&B Staff Meeting as well as other training sessions organized by hotel for staffs.
Accomplishes and forwards captain order slip to the kitchen for orders of food and for drinks to the supervisor or efficiently and correctly key in order from POS. to the printer in the kitchen for orders.
Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complains.
Reports to the Restaurant Captain at the start of shift to receive necessary instructions for the shift, side duties assigned, floor assignment, menu changes, guest comments and complains.
Reports any unusual incident, guest complains, lost and found, breakage and losses to the Service Supervisor.
Generates higher revenue through up-selling techniques and skill.
Conducts cashiering operation in a restaurant where self-cashiering functions and equipment are available and implemented.
Checks accuracy of all charged items in the bill before presenting to the guests.
Handles guest’s bill and invoice in a good quality service manner.
Provides assistance to co-employees within food & beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel.
Attends the briefing, meetings and training organized by the hotel management to develop and improve the service skills and knowledge.
Performs any other duties assigned by immediate superior which leads to guest satisfaction and profit for the Hotel.
REPORT LINES & COMMUNICATIONS:
Reports to the Captain of the shift he or she is assigned.
Communicates to guest in delivering product and services.
Relates to co-employees in service and kitchen in performance of work and service to guests.
At least vocational diploma in any discipline.
Minimum of 1 year in hospitality business. Fresh graduate is welcome
Knowledgeable in various kinds of food and beverage.
Have good English communication skills both in written and spoken
Pleasant personality with good communication and interpersonal skills