Butcher & Still Assistant Server - Jobs in United Arab Emirates

Job Description

Main Duties/Description:1.ÿÿ ÿDescribe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of each item, origin, taste, and preparation methods; communicate guest orders including any special needs or requests to the kitchen; coordinate food timings; check completed kitchen orders with the guest?s original order; transport items to the guest table in a timely manner to ensure proper food quality.2.ÿÿ ÿAnticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.3.ÿÿ ÿBreakdown, clean and set-up of tables, buffets, and food stations as well as the back-of-house areas.4.ÿÿ ÿComply with Four Seasons? Category One and Category Two Work Rules and Standards of Conduct as set forth in Empact.5.ÿÿ ÿRetrieve and stock all linen, china, silver, glassware and food and beverage items.6.ÿÿ ÿComplete opening and closing side work as assigned and have all tables set according to standard. Provide unobtrusive and professional service.7.ÿÿ ÿServe an appetizer to guests while explaining the contents and preparation.8.ÿÿ ÿOffer coffee, tea, bread and butter or serve any requested according to Four Seasons standards.9.ÿÿ ÿChange ashtrays and crumb tables.10.ÿÿ ÿCarry trays properly and safely as well as break them down.11.ÿÿ ÿClear tables and reset them for specific number of persons.12.ÿÿ ÿProvide quick and attentive assistance to any mishap in the restaurant.13.ÿÿ ÿBreakdown any buffets or displays when needed and assist servers when needed.14.ÿÿ ÿReport any accident immediately, no matter how minor, to a manager.15.ÿÿ ÿRecognize and address potential intoxicated, disruptive or undesirable guests.16.ÿÿ ÿClean service area when needed17.ÿÿ ÿLight and refill outside heater with propane when needed.18.ÿÿ ÿSweep the outdoor seating space before/after a shift if needed.ÿ19.ÿÿ ÿWork harmoniously and professionally with co-workers and supervisors.20.ÿÿ ÿAbility to work closely with stewarding & culinary teams and Housekeeping.21.ÿÿ ÿAbility to work with 3rd parties (i.e. staffing agencies, etc?)22.ÿÿ ÿPlate, prepare food & beverage items and serve as indicated in the Standards Training Manual.23.ÿÿ ÿAssist with food & beverage service throughout hotel, guest rooms, meal periods, special events etc. Assist colleagues within the department to complete other duties (i.e. food running, clearing, cleaning, mise-en-place, polishing equipment etc).24.ÿÿ ÿOperate tea/coffee making equipment at any time based on guest requests.25.ÿÿ ÿStore supplies.26.ÿÿ ÿTake an active role in implementing safety procedures and following up within the department.27.ÿÿ ÿRespond properly in any hotel emergency or safety situation.Standard Duties:1.ÿÿ ÿTo provide a friendly and professional service that always exceeds guests? expectations.2.ÿÿ ÿTo ensure you read the hotels employee handbook and have an understanding of and adhere to the hotels rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.3.ÿÿ ÿTo undertake other duties and responsibilities which, while outside the normal routine, are within the overall scope of the position.4.ÿÿ ÿTo report for duty punctually wearing professional attire. To maintain a high standard of personal appearance and hygiene and adhere to the hotel and department personal appearance standards.5.ÿÿ ÿTo comply with local legislation as required.6.ÿÿ ÿTo maintain good working relationships with your colleagues and all other departments through working by The Golden Rule.7.ÿÿ ÿTo respond to any changes in the division as dictated by the needs of the industry, company or hotel.8.ÿÿ ÿTo 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.9.ÿÿ ÿConduct and attend training sessions as outlined.10.ÿÿ ÿWear hair restraint/hat, gloves to complete assignment within the kitchen areas.11.ÿÿ ÿMust be able to obtain any required food handling and/or sanitation certifications required by local or state agencies.12.ÿÿ ÿPerform other tasks or projects as assigned by the Outlet Manager, Director of Food & Beverage or Director of Catering.ÿ

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