Food & Beverage Associate

Overview

Job Scope

• To understand and adhere to all company standards, up to and including mission statements, values and standard operating procedures related to your job description.
• To display an open body posture, helpful and cheerful attitude while communicating effectively with our guests and fellow Colleagues in order to support Miral Strategy and Values.
• All colleagues will comply with company grooming standards and dress codes as set out by the company at all times.
• To represent and promote Miral Experiences in a positive manner at all times in order to maintain a professional brand image to all concerned stakeholders.
• To help, collectively to achieve Department and Company objectives, action plans and key performance indicators.
• To enforce and adhere to all UAE laws, Health, Safety & Environmental policies, industry and company rules and regulations, reporting any safety concerns or incidents to management in order to minimize risk and maintain a clean safe and hygienic environment for all Guests and Colleagues
• To engage each Guest as a unique individual and listen attentively to their requests.
• To adhere to all emergency procedures, ensuring Guest safety and participate in an emergency drills and evacuations as necessary.
• To greet Guests as they arrive in accordance with standard operating procedures set out by the company.
• To answer questions regarding the menu and making suggestions regarding food choices by menu location.
• To upsell drinks before meals, side orders that complement the main dishes, and suggesting non - alcoholic beverages or alcoholic beverages including wine.
• To relay food orders to the kitchen and serve courses within sequence as specified by local standard operating procedure.
• To conduct all restaurant opening and restaurant closing procedures according to Pre - Set Standard Operating Procedures as defined by the company.
• To utilize the correct serving techniques for all types of food and beverages offered on the menu in a specific location as set out by standard operating procedures.
• When designated as a host to introduce the waiter/waitress that will be attending to the guests.
• To deal with guest complaints courteously, efficiently and according to company policy and to apply guest recovery solutions.
• To service tables in the restaurant area ensuring a clean and presentable environment for our guests.
• To be fully aware and knowledgeable of all products sold in F&B Outlets in order to promote, suggest and up-sell products to our guests according to standard operating procedures.
• Good Housekeeping - To ensure the condiment stands are kept fully stocked and replenished as required.
• To clean regularly equipment, machinery and dispensers in accordance with outlet checklists and standard operating procedures.
• To sweep /mop floors in the outlet as required in accordance with standard operating procedures.
• To collect stock from the Warehouse and delivering to the outlet as required by team leader, supervisor or manager.
• To actively interact with guests and encourage them to view the restaurant menu, enticing them with offers or promotions in line with company strategy.
• To seat guests at the table and providing them with a menu and information about the style of service.
• To manage the waiting list should the restaurant become full to capacity,
• To maintain a safe and clean working environment by complying with company rules and HACCP procedures as set out in standard operating procedures.
• Should attend and pass all legally food safety courses (example: Essential Food Safety Training/ EFST).
• To manage lost & found items adhering to company s lost & found policy.
• To uphold integrity by understanding and adhering to all proper wristbands handling, cash handling and point of sales procedures in order to contribute to the success of the organization.
• To be fully aware and knowledgeable of all products, activities and service sold not only in F&B outlets but overall, in order to promote, suggest and up sell these products to the Guests which will in turn increase revenue, per cap and Guest satisfaction.
• To operate cash register (POS System) in accordance with Standard Operating Procedures.
• To keep the register area neat and stocked with necessary supplies as set out in the standard operating procedures.
• To be responsible for the cash float throughout your shift and ensuring it balances correctly at the conclusion of the shift as set out in the standard operating procedures.
• To be responsible for remitting the daily sales to cash control as set out in the standard operating procedures.
• To adhere to company s overage & shortage policy as set out in the standard operating procedures.
• To use machinery, equipment or dangerous substances in accordance with training and instruction received as defined as set out in standard operating procedures.
• To assist in other areas of the outlet, such as cleaning-up, shelf stocking, or keeping items displayed in an orderly manner.
• To participate fully in all training and continual assessment projects held by the food and beverage department.
• To perform any additional tasks / duties that are assigned by the management team.