New Roles at One&Only Resorts

Job Details & Requirements

As a waiter you must be able to perform all duties of a Busser and a Food Runner.  A Waiter must be able to multi task, prioritize and remain calm under pressure.  As a Waiter you are responsible primarily for taking care of the tables in your section and giving your guests the best possible service

Key Duties and Responsibilities

• Communicate effectively and respectfully to guests on all levels.
• Communicate effectively and respectfully to all members of staff.
• Multi task and prioritise your work.
• Explain the Nobu concept effectively.
• Understand timing of dishes and order your food accordingly.
• Understand out times and handle your tables accordingly.
• Read tables and understand guests’ needs and dislikes.
• Take orders correctly and communicate them to the relevant sections.
• Follow up your orders.
• Carry trays confidently and comfortably.
• Carry plates confidently and comfortably.
• Have full knowledge of the food menu.
• Have full knowledge of the bar and sake bar products.

You may have noticed in the above descriptions that the word PRIMARILY has been underlined.  This is because the responsibility you have been given means that this is your priority, however, it is not the only duty you are expected to perform throughout the evening.

Throughout the evening you must also be checking the following: -

• Stations that need clearance.
• Other Waiters that may need your assistance.
• Empty glasses on tables.
• Empty plates on tables.
• Guests that may need assistance.
• Drinks that need to be picked up from the bar and sake bar.
• Dishes that need to be picked up from the kitchen or sushi bar.
• Table maintenance.
• Report to your superior if you notice a guest that may be under 18yrs of age and are ordering or drinking alcoholic beverages.

   Skills, Experience & Educational Requirements

•  Fluent in written and spoken English, other languages a distinctive advantage
• To be able work well under pressure and able to work shifts
• 2 years’ experience in a similar capacity
• To be able to communicate effectively and do multi tasks
• Strong beverage knowledge

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Job Summary

The role of a Hostess is primarily to assist the Manager in providing excellent customer service and to meet greet and seat all guests who dine in the restaurant.  Attention to detail is imperative and a Hostess must be able to multi task, prioritize and remain calm under pressure. A flexible attitude is expected while following company Procedures and Standards. Knowledge of food and beverage service is required and meets service standards and procedures of restaurant.  

Key Duties and Responsibilities

• Present oneself in a way that enhances guests overall experience, by adding life and energy to the outlet.
• Other duties, of a reasonable nature, will be required of you from time to time at your Manager’s discretion:

• Completion of Reception Duties at the start of the shift.
• Greeting guests warmly, yet professionally.
• Assist guests at check in when required.
• Show guests to their table / sushi bar / lounge bar.
• Answer the phone demonstrating correct telephone etiquette.
• Check on table return times and communicate information to the Manager.
• Check on available tables and communicate information to the Manager.
• Help to bus and reset tables when required.
• Completion of final duties at the end of the shift found in duties manual.
• Cover the Restaurant Reservations when required to do so.
• Keep the Manager updated on the reservation, guest satisfaction and special requests.
• Receive and attend to guest’s needs in the outlet.

• Serves food and beverage to guest according to prescribed service standards and procedures of restaurant service with emphasis on speed and accuracy.
• Cleans and maintains equipment, tools, fixtures, service area, and door area and menu folders in the outlet assigned.
• Maintain and update the outlet’s reservation book and guest history book.
• Assist the Manager in recording the daily sales, cover count report and total drinks sold from the outlet.
• Report any unusual incident, guest complains, lost and found, breakage and losses, equipment and fixture break down to the Manager.
• Attend pre-meal briefing and de-briefing daily and the F & B Staff Meeting monthly.
• Attend all meetings and training sessions organized by Resort Management for the staff.
• Responsible for cost saving on guest supplies, food supplies, electricity, water etc.
• Keep informed of all pertinent details concerning the Hotel, events in the city, activities and promotions in the outlets and in the Hotel.
• Maintain cleanliness in the door area, the reception stand, menu folders and any advertising collateral in the outlet.
• Prepare requisition for flowers and newspaper supplies ensuring availability if required by the outlet.
• Maintain the par stock of menu folders and advertising collateral in the outlet.
• Take note of anniversaries, birthdays and special dates for regular guests.
• Prepare requisition for amenities for guests celebrating a special occasion in the outlet and let the Manager to sign it.
• Prepare buffet place card, according to prescribed standard.
• Report to work in prescribed uniform and well-groomed.
• Report to the Manager at the start of shift to receive necessary instructions for the shift, side duties assigned, table reservation, menu changes, special menu, and availability of food and drinks and guest comments and complains.
• Checks the floor area and door area are clean.
• Checks all the menu folders are clean and distributed in the menu box.
• Check all advertising collateral are clean, accurate and properly set.
• Prepare and set up signage and directional for table reservation.
• Control the distribution of guests in the outlet, allowing the service attendants to clear and re-set tables.
• Capable of answering and providing accurate information to the gust concerning the restaurant, its products and services.
• Knowledgeable of all food and beverage items in the menu, special menu items or items on promotion, the ingredients, method of preparation, portion size and presentation.
• If necessary take food and beverage orders for the guest, re-confirms guest’s orders each time.
• Practice suggestive selling to boost outlet sales.
• Perform sequence of service in the outlet.
• Confirm satisfaction with the guest, and informs supervisor or manager immediately in case of guest complaints.
• Capable of operating all equipment in the outlet.
• Capable of handling guest complains professionally.
• Communicate with VIP guests, government officials and other important individuals in the performance of work and in promoting the outlet and Hotel.
• Establish and maintain good relations with employees within the department and between other departments.
• Provide assistance to colleagues within Food & Beverage and amongst other departments in the performance of tasks to foster team work and success for the Hotel

Skills, Experience & Educational Requirements

• Ability to satisfactorily communicate in English with guests, co-workers and management to their understanding.
• At least vocational diploma in any discipline.
• Minimum of 1 year in hospitality business. Fresh graduate is welcome
• Knowledgeable in various kinds of food and beverage.
• Computer literate
• Pleasant personality with good communication and interpersonal skills