Guest Service Associate

Job Responsibilities

**Role: Food & Beverage Associate**

**Reporting to: F&B Supervisor / Restaurant Manager
**Job descriptions: -**
- To look into the day to day reservations of the tables.
- To make duty chart for waiters and allot sections to them.
- To conduct daily briefings.
- To ensure staff is well groomed and well informed.
- To see that the food is brought in time for buffet service and that buffet is replenished from time to time.
- To take over the hostess job in her absence.
- To take the beverage order of the guest and provide all meal choices such as buffet & a la carte.
- To ensure proper billing of tables.
- To ensure service standards are maintained.
- To see that the restaurant is properly set up with the required mise-en-place.
- To see that the cash counter is well equipped with enough change, charge slips & stationary.
- Indenting for stationary, provisions & catering supplies on a weekly basis.
- To maintain par stock & circulation stock of linen & stewarding items.
- Attending phone calls & handling enquiries.
- To ensure staff discipline.
- To remit cash & sales summary at the end of a session to the front office cashier.
- To make & follow-up job orders of maintenance.
- To update the non-availability & sell for the day board on a daily basis.
- To ensure lights & A/C are switched off after closing & put on before opening of the restaurant.
- Generates cover statement report & updates the remarks book & attendance register.
- Generating reports for linen, stewarding & stationary consumption.
- Motivate staff through leadership.
- Control cost by minimizing pilferage & breakage.
- Personally enquire & ensure complete guest satisfaction.
- Assist concerned departments in stock taking.
- Pick up the food from the kitchen & serve to the guests.
- Collecting stationary, provisions & catering supplies from stores.
- Setting up the buffet counters & general upkeep of the restaurant.

Job Requirements
- To look into the day to day reservations of the tables.
- To make duty chart for waiters and allot sections to them.
- To conduct daily briefings.
- To ensure staff is well groomed and well informed.
- To see that the food is brought in time for buffet service and that buffet is replenished from time to time.
- To take over the hostess job in her absence.
- To take the beverage order of the guest and provide all meal choices such as buffet & a la carte.
- To ensure proper billing of tables.
- To ensure service standards are maintained.
- To see that the restaurant is properly set up with the required mise-en-place.
- To see that the cash counter is well equipped with enough change, charge slips & stationary.
- Indenting for stationary, provisions & catering supplies on a weekly basis.
- To maintain par stock & circulation stock of linen & stewarding items.
- Attending phone calls & handling enquiries.
- To ensure staff discipline.
- To remit cash & sales summary at the end of a session to the front office cashier.
- To make & follow-up job orders of maintenance.
- To update the non-availability & sell for the day board on a daily basis.
- To ensure lights & A/C are switched off after closing & put on before opening of the restaurant.
- Generates cover statement report & updates the remarks book & attendance register.
- Generating reports for linen, stewarding & stationary consumption.
- Motivate staff through leadership.
- Control cost by minimizing pilferage & breakage.
- Personally enquire & ensure complete guest satisfaction.
- Assist concerned departments in stock taking.
- Pick up the food from the kitchen & serve to the guests.
- Collecting stationary, provisions & catering supplies from stores.
- Setting up the buffet counters & general upkeep of the restaurant.