Waiter/Waitress

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Under the general direction of the F&B Manager and Outlet Manager and within the limits of established Rixos Hotel Policies and Procedures, oversees and directs the day-to-day operation of the Food & Beverage Department and maintains the overall efficiency of standards set.  Promotes positive work environment.

1. 1. • To provide a courteous, professional, efficient and flexible service at all times, following Rixos Standards of Performance.
      • To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.
      • To carry out any other reasonable duties and responsibilities as assigned.
      • To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager and supervisor.
      • To perform opening and closing procedures established for the place of work as assigned.
      • To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
      • To provide high standard of quality and efficient / friendly service as per Standard Operational Procedures.
      • To ensure that the place of work and surrounding area is kept clean and organized at all times.
      • To handle guest enquiries in a courteous and efficient manner.
      • To establish a rapport with guests maintaining good customer relationship.
      • To monitor operating supplies and reduce spoilage and wastage.
      • To report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
      • To assist in carrying out monthly, quarterly, bi-yearly, yearly inventory of operating equipment.
      • To report for duty punctually wearing the correct uniform and name tag. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department appearance standards.
      • To provide friendly, courteous and professional service at all times.
      • To maintain good working relationships with colleagues and all other departments.
      • To read and understand the hotel’s Employee Handbook and to adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
      • To comply with local legislation as required.
      • To respond to any changes in the department as dictated by the needs of the hotel.
      • To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/areas if required, to meet business demands and guest service needs.
      • To attend training and meetings as and when required.

1. 1. • Be proactive and use good judgement when dealing with challenging situations
      • Act with professionalism and integrity
      • Excellent problem-solving and conflict management abilities
      • Communicating with customers to ensure satisfaction and resolve any complaints
      • Answering questions about menu items, food sensitivities and food substitutions
      • Giving customers suggestions for food and drinks and telling them about any special menu items

What is in it for you:

• Employee benefit card offering discounted rates at Accor worldwide
• Learning programs through our Academies
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21