Job Title: Food & Beverage Attendant

Department: Food & Beverage

Reports to: Assistant Restaurant Manager

Position Level: Rank & File (L)

Position Overview

The Food & Beverage Attendant is an enthusiastic member who is dedicated to providing the highest standard of Patina in the curation of a memorable dining experience to all guests. The individual anticipates and service guests' needs and is knowledgeable about all available menu options, beverage lists and daily specials.

The Role

• Provide the highest level of guest comfort and ensures the delivery of the Patina brand, values and vision, to create an amazing experience for our guests and colleagues.
• Anticipate guests' service needs, including asking questions of guests to better understand their needs and provide personalised service through noting down guest preferences.
• Serves guests their food and beverage in prompt, courteous manner as per the standard sequence of service.
• Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.
• Communicate and coordinate with the Chefs regarding length of wait food, orders and special requests.
• Up-sell or promote all specials advertised in the outlet as well promoting slow-moving items.
• Be knowledgeable in food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
• Assist other colleagues to ensure proper coverage and prompt guest service.
• Answer phone calls, take reservations and perform other administrative duties as assigned.
• Adhere to all departmental safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Address guests' service needs in a professional, positive, and timely manner.
• Check-in with guests to ensure satisfaction with each food course and/or beverages in a discreet manner.
• Engage guests in meaningful conversation regarding their stay, property services, and area attractions/offerings. Collect guest preferences and record it under the appropriate system for effective sharing with all colleagues.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Recognizes the importance of LQA and Forbes standards as to deliver excellent audit and service performance.
• Handle complaints and resolve service 'glitches' and keep a record of all feedbacks under the appropriate system. Ensures that the issues are resolved in a timely manner to guests' satisfaction.
• Maintains strong working relationships with other departments to ensure effective communications for operational issues, serves as a role model for inter-departmental collaboration and support
• Maintain cleanliness of work areas throughout the day, practicing clean-as-you-go procedures.
• Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
• Be knowledgeable of and follow appropriate procedures for serving alcohol.
• Perform closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors, and completing daily cleaning checklist.
• Polishes and inspects the cleanliness and presentation all china, glass, and silverwares prior to use.
• Effectively communicate and coordinate food delivery to deliver highest level of dining comfort and experience.
• Report all equipment problems and maintenance issues to the immediate supervisor or manager.
• Assist restocking and replenishment of restaurant inventory and supplies.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by Management.
• Be knowledgeable of all ingredients and prices of the food and beverage listed on the menu.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Perform other duties or responsibilities that are reasonable as assigned by your immediate supervisor or manager.

Talent Profile:

• General Certificate of Education / Diploma, preferably in Hospitality or Restaurant Management.
• Minimum two (2) years of experience in a similar role in luxury resort / hotel.
• Good command in written and spoken English.
• Good computer literacy especially Microsoft Office.
• Working knowledge of restaurant management system (e.g. MICROS POS).
• Excellent communicator with personable character.
• A team player and good at cultivating strong guest relations,
• Acute attention to details.
• Positive "can do" attitude and flexible approach.
• Self-motivated and independent.