Service crew should be service oriented, work well with others and able to handle multiple tasks simultaneously. Key performance areas include preparing dining area for service and ensuring all guests served have a positive dining experience.

RESPONSIBILITIES

1) Have good product knowledge and be well versed with all the food and beverage items served at the restaurant.

2) Responsible for serving food and beverages to the table accurately.

3) Attend to customers on food and beverages queries andcomplaints; resolving issues where possible and refer customers to managers when required.

4) Use various selling techniques to recommend and suggest additional purchases and upsell to customers

5) Keep work areas, such as food preparation areas and dining area clean and organized. Ensure the cleanliness of the restaurant is maintained at all times.

6) Check and ensure all preparation required at the stations are well set-up before the peak period starts.

7) Assist in clearing of plates and glasses from the table throughout the operating hours.

8) Weekly cleaning and maintenance duties assigned.

9) Ensure that the uniform is well kept and personal hygiene is maintained at all times.

10) Carry out related task assigned by Superior.