Education
High school diploma or a degree/diploma in Hotel Management
Additional Requirements
- Age 20 to 35 years
Responsibilities & Context
• Floor & Station Supervision: Assign tasks to waiters and busboys, manage a designated station of tables, and run pre-shift staff briefings.
• Guest Relations & Service: Greet guests, escort them to tables, present menus, take food and beverage orders, and build personal rapport to ensure guest satisfaction.
• Kitchen & Bar Coordination: Relay orders to the kitchen or bar, check plate presentation and food quality before service, and manage timing to prevent delays.
• Problem Solving & Complaints: Handle guest complaints calmly (such as food delays or incorrect orders) and resolve issues on the spot.
• Sales & Upselling: Recommend daily specials, wine pairings, and high-margin menu items to boost revenue.
• Billing & Cash Handling: Generate final guest bills, review for accuracy, and process cash, card, or digital payments.
• Inventory & Maintenance: Monitor operating equipment, check stock availability with the kitchen, conduct periodic inventories, and maintain hygiene and cleanliness standards.
Job Other Benifits
As per company policy.