Food & Beverage Team Member Level 1

Job Description

Food & Beverage Team Member Level 1

  • The GSA 1 Restaurant and Bars reports to the Restaurant and Bars Team Leader/Manager for the
    effective and efficient running of the Campus Catering service and is accountable to the Restaurant
    and Bars Team Leader/Manager for the successful performance of the food and beverage service
  • Create and sustain a work environment that embraces the company vision, mission and values and
    ensures fair, equitable treatment of all staff
  • Focus on the brand essence – “A good night’s sleep means a good day’s work” in a Zero Harm
    environment through the (as yet to be defined) guest centric touch points
  • Is practiced in Food and Beverage procedures
  • Manages the deployment and operation of a team of highly trained, service staff such that guests are
    consistently satisfied with the food and beverage service
  • Ensures that all team members are knowledgeable as to the requirements of the relevant S.O.Ps
    (Standard Operating Procedures), providing support to colleagues to maintain the defined standards
  • Helps the leadership team maintain the defined standards.
  • Works with colleagues at all levels to deliver a consistent level of quality service
  • Practiced in customer and employee relations, contributing to the successful running of the Campus,
    and the satisfaction of those who work in it, consistent with that success

Qualifications for the job

  • At least two years’ experience in the same role
  • Knowledge in running a similar facility
  • Excellent listening skills
  • Follow/enforce company policies and procedures
  • Assume responsibility and accountability
  • Excellent safety and sanitation skills
  • Understand security requirements
  • Create courteous, friendly, professional work environment
  • Excellent communication skills

Your entitlements

Competitive Salary and Benefits
You will belong to Job Level – Grade 4
Your compensation and benefits are embodied in your employment contract

Position summary

The GSA 1 Restaurant and Bars main role is to support in the achievement of your department’s objectives
of the highest levels of guest services, profitability and staff satisfaction.

Duties & Responsibilities

As GSA 1 Restaurant and Bars, your duties and responsibilities will be as follows:

  • Direct and supervise the activities of the service attendants, under the general guidance of the
    Restaurant and Bars Team Leader/Manager in accordance with HOSTs SOPs, Policies and Procedures
  • Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating
    equipment during the outlet’s operation
  • Responsible for the overall sanitation and cleanliness of the outlet during the shift.
  • Responsible for the proper maintenance and good working order of all equipment, furniture and fixtures
    in the outlet
  • Responsible for consistently implementing the service standards and operating procedures in the outlet
  • Must know all menus and ongoing promotions in the outlet by heart and gives recommendations to
    guests upon request
  • Bar specific:
    • Responsible for the preparation of drinks for guests, able to mix and match ingredients in order to
      create drinks in accordance with guests’ expectations
    • Arrange bottles and glasses to make attractive displays
    • Ability to sell or influence others for up selling and suggestive selling
    • Provide recommendations to guests for choosing drinks and snacks
    • Maintain liquor inventory and consumption
  • Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating
    equipment during outlet’s operation
  • Must know the requisition point and prepares the requisition form for food supplies and operating guest
    supplies for the approval of the Restaurant and Bars Team Leader/Manager
  • Check at the start and at the end of the shift that all service attendants complete their opening and
    closing tasks
  • Prepare details required for pre-meal briefing – out of stock items, daily specials, etc
  • Prepare and submits breakage and loss report for operating equipment, for the shift
  • Attends weekly Outlet’s meeting and other meetings required of the position
  • Make endorsement in the logbook at the end of the shift, all guest comments, complains, accidents,
    unusual events or any matter that will affect the following shift
  • Record the daily sales and cover count of the outlet at the end of each shift, in the absence of the
    Team Leader
  • Ensure that all operational equipment is used to its appropriate function and well maintained and
    reports all defectives assets and equipment to his supervisor
  • Champion the brand philosophy and ensure alignment with brand strategy amongst all staff
  • Perform any other task as required by the Restaurant and Bars Team Leader/Manager

Key Result Areas and Common Standards of Performance for all managers in the following areas:

  • Financial
  • Legal Compliance
  • Development & Training
  • Team Briefing
  • Innovation & Creativity
  • Health & Safety
  • Quality Control
  • Environment
  • Care of the Property
  • Team Contributions/meetings
  • Record keeping
  • Assigned Projects

Tagged as: Restaurant

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