Food & Beverage Team Member Level 2
Job Description
Food & Beverage Team Member Level 2
- The GSA 2 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
- Works with a team of highly trained, service staff such that guests are consistently satisfied with the food
and beverage service - 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
Qualifications for the job
- At least one 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 2 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 2 Restaurant and Bars, your duties and responsibilities will be as follows:
- The GSA 2 Restaurant and Bars attends to his assigned shift and outlet under the general guidance of
the Restaurants & Bars Team Leader in accordance with HOSTs SOPs and Policies and Procedures - Ensure 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
- Assists in the preparation of any breakage and loss report for operating equipment, for the shift
- 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 - Ensure that all operational equipment is used to its appropriate function and well maintained and
reports all defectives assets and equipment to the Team Leader - 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
