|Position Title: Commis d’Etage||Department: Restaurant|
|Reports to: Room service Manager||Age: 20-25|
3-5 years experience in 5 star Luxury environment NO All Inclusive
Good looking, good posture, able to work under pressure, hard worker, able to work with strong standards.
Able to work in a team and motivated.
English language is a must and fluently, additional languages French, German.
Career-oriented, no jumping people, and coming from Luxury Hotel Companies
Providing an efficient, professional service at all time
Fallow the standards for room service
Remove dishes and glasses from tables or counters, take them to kitchen for cleaning.
Stock service areas with supplies such as coffee, food, tableware, and linens.
Check with customers ensure that they are enjoying their meals and take action to correct any problems.
Clean tables or counters after patrons have finished dining.
Take orders from patrons for food or beverages.
Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
Fill salt, pepper, sugar, cream, condiment, and napkin containers.
Provide guests with information about local areas, including giving directions.
Present menus to patrons and answer questions about menu items, making recommendations upon request.
Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Collect payments from customers.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out trash, or checking and cleaning bathroom.
Perform food preparation duties such as preparing salads,appetizers, and cold dishes, portioning desserts, and brewing coffee.
Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.
Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties.
Assist host or hostess by answering phones to takereservations or to-go orders, and by greeting, seating, and thanking guests.
Describe and recommend wines to customers.
Inform customers of daily specials.
Escort customers to their tables.
Garnish and decorate dishes in preparation for serving
Bring wine selections to tables with appropriate glasses, and pour the wines for customers.
Prepare tables for meals, including setting up items such as linens, silverware, and glassware.
All employees must maintain a neat, clean and well-groomed appearance and must always be in clean uniform as for standard.