- Perform all restaurant operation activities during designated shift
- Ensure all mis-en-place are done properly and timely.
- Check cleanliness of restaurant area and ensure sufficient stock of condiments at all times
- Possess good food & beverage knowledge and perform upselling constantly through active recommendation or suggestive selling during order taking.
- Perform cashiering and adhere to all procedures.
- Ensure proper table setting according to order and all standard condiments are present on the table.
- Maintain good guests and associate relations.
- Attend daily roll call / 15 minutes training.
- Anticipate guests' needs and know regular guests' special requirements/preferences; follow up with guests constantly for any additional order or request.
- Adhere to all S.O.P and L.S.O.P. at all times
- Perform proper handling and taking over shifts.
- Promote good inter-departmental relations through open communication.
- Follow the 5 golden rules strictly:
- Practice Marriott Principles of Hospitality.
- Practice upselling through suggestive selling or recommendation.
- Repeat the orders taken
- Key in micros.
- Check to ensure orders are served correctly and promptly.
- Process all payment methods in accordance with Accounting procedures and
- policies.
- Follow property control audit standards and cash handling procedures (e.g., blind drops).
- Count bank at end of shift, complete designated cashier reports, resolve any
discrepancies, drop off receipts, and secure bank. - Obtain assigned bank and ensure accuracy of contracted monies, obtain change required for expected business level, and keep bank secure at all times.
- Transport bank to/from the assigned workstation, following security procedures.
- Set up and organize cashier workstation with designated supplies, forms, and
resource materials; and maintain the cleanliness of workstation at all times. - Minimum GCE 'O' levels
- Good interpersonal and communication skills
- Meticulous and attentive to details
- Able to start within short notice
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Guest Service Agent - Singapore - SINGAPORE MARRIOTT TANG PLAZA HOTEL
Description
Roles & ResponsibilitiesJOB SUMMARY
Responsible for the smooth operation of the F&B outlets daily by carrying out all job tasks effectively and efficiently. To provide a delightful dining experience for guests through delivering excellent service.
DUTIES AND RESPONSIBILITIES
14. Understand and practice empowerment principles to ensure guest satisfaction.
15. Be an aggressive team player and possess a "CAN DO ATTITUDE"
16. Conduct opening and closing of wine inventories.
17. Requisite all necessary stock to par accordingly.
18. Work in various F&B outlets as assigned by Asst Restaurant/Restaurant Manager from time to time.
19. Cash/Bank Handling:
20. Any other duties as may be assigned from time to time.
JOB REQUIREMENTS
We regret that only shortlisted applicants will be notified.
Tell employers what skills you haveUpselling
Food Safety
Food Quality
Food Industry
Selling
Attentive
Food & Beverage
Wine
Cashiering
Communication Skills
Customer Satisfaction
Team Player
Customer Service
serving food
Food Service
Hospitality