Waiter​/Waitress

Job Description

• Operates all activities in the F&B service and bar to achieve the financial goals of the section.
• Sets up the function under the guidance of the supervisor or manager.
• Understands and implements the F & B Policies and Procedures according to Dusit standard in operating the banquet section.
• Performs guest service as per Dusit SOPs.
• Checks the sufficiency of operating equipment and supplies for service and bar and reports the supervisor in case of loss or breakage.
• Checks the Service Station for completeness of stocks in operating supplies, condiments, glassware, chinaware, and flatware.
• Familiarizes with all food and beverage items in the menu, items in the events and special menu, its ingredients, method of preparation, portion size and presentation in order to deliver the complete service to maximize guest satisfaction and impression.
• Maintains the sanitation standards in the banquet areas and a clean and wholesome ambiance in the banquet room. Controls room temperature, ventilation, lighting effects and music.
• Communicates effectively with guests, immediate superior and other section heads.
• Follows up and picks up food and drinks from the preparation areas.
• Attends daily F&B briefing, F&B Meeting and all other training sessions and meetings required for the position.
• Follows cost savings procedures in electricity, operating supplies and other controllable costs in relation to service operation.
• Follows the cleaning schedule established for banquet section.
• Cleans and re-stocks service stations before leaving the shift.
• Provides wine service and bartending.
• Promotes guest satisfaction in the banquet section.
• Applies grooming standards following Dusit policy.
• Operates all the operating equipment and audio visual equipment.
• Confirms satisfaction with the guest, and informs supervisor or manager immediately in case of guest complaints.

• Reports to the Restaurant Manager at the start of shift to receive necessary instructions for the shift, side duties assigned, floor assignment, menu changes, guest comments and complaints.
• Interacts with clients, guests and colleagues in promoting the outlet and hotel.

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

• At least vocational diploma in any discipline.
• Minimum of 1 year in hospitality business.
• Knowledgeable in various kinds of food and beverage.
• Have good English communication skills both in written and spoken.
• Pleasant personality with good communication and interpersonal skills.