KEY DUTIES / RESPONSIBILITIES

To maintain a high customer service focus by approaching your job with the customers always in mind and being proactive in a timely manner towards their needs and requests.

To have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge to improve your personal performance.

To be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you.

To maintain high team, focus by showing co-operation and support to colleagues in the pursuit of team goals.

To contribute ideas and suggestions to enhance operational/environmental procedures in the Resort.

Checks on an on-going basis that station, service, and cleaning in the outlet (back and front of the house) are of the highest standards and takes any necessary corrective action.

Ensures the availability of all beverage items (including cigar, cigarettes and shisha flavours) and suggests the best alternative in case of shortage.

Ensures that all orders are correctly entered in system and that all checks are entered accordingly.

Checks beverage requirements, maintain of the stock and monthly stock take.

Ensures outlet areas are correctly set-up as per standards prior each service.

Maintains cleanliness in all working areas in accordance with established standards.

Discusses menu content and wine list, recommending wines to accompany food, displaying a sound knowledge of the products, their vintages and characteristics.

Presents, offers, prepares and serves brandies, liqueurs & cigars.

Assigns operational responsibilities to subordinates and follows up.

Is aware of requirements in terms of food safety and hygiene standards and checks that these standards are implemented and maintained in all service and guest areas and takes any necessary corrective action.

Report maintenance request to relevant department within the set procedure and follow up through appropriate channels.

Ensures that customer satisfaction is at the highest possible level through full implementation of standards, attention to details and personal attention to customer needs.

Gets feedback from customer on an on-going basis and suggest corrective actions to the Food & Beverage Operation Manager.

Handles queries and complaints in a timely, efficient and diplomatic manner. Records them in logbook.

Maintains a consistent high customer service focus, for oneself and team.

Service

To be fully familiar with the Service Standards and to follow these standards of service as they apply to our F&B Department.

Follows Eri Maldives Operating Standards at any time, in the outlet.

Follows the established service sequence.

Takes and processes Beverage orders from guests.

Has thorough menu and F&B product knowledge.

Handles guest inquiries and complaints.

Completes all side work and duties assigned.

Completes opening and closing procedures as assigned.

Replenishes supplies as assigned.

Ensures that the restaurant/bar and side stations are properly set up and maintained in a clean and orderly fashion.

Orders, picks up and rotates stock.

Assists in setting up and maintains displays.

Assists in cleaning of the outlet as assigned.

To always provide courteous and professional service.

To have a complete understanding of the Hotel’s Eri Hosts handbook and to adhere to the rules and regulations of the Hotel.

To always maintain a high standard of personal appearance and hygiene by adhering to the Grooming Policy.

Carry out any requests by management in conjunction with work.

Takes direction from Management regarding operational issues.

To seek to positively influence these results by following the Service standards.

To maintain a high customer guest service focus.

To provide customers with an enjoyable and memorable experience.

Constantly strive to increase guest satisfaction through quality, creativity, range and value for money available throughout the property.

Maintains a high customer service focus through a “Can Do” & flexible attitude.

Always try to meet with every single customer and anticipate his/her needs.

Cultivates guest relations and rapport.

Gets feedback from customer at least three times per meal period and report to F&B Manager any comments received.

Report to F&B Manager any queries and complaints from a guest immediately.

Finance

Sells the resorts facilities and services by talking to guests about other F&B events.

Proactively up-sells within the outlet.

Seeks to minimise costs through correct and careful use and handling of hotel property and equipment.

Seeks to minimise breakage through attentiveness and care of F&B equipment.

To ensure that billing is accurate.

Is aware and responsible to meet of daily and monthly forecast and target food and beverage revenue.

Team & Develop

To contribute positively and providing both guests and fellow team-members with courteous, hassle-free service.

Fully aware of the objectives of the property and the department.

To seek direction and support daily.

To keep excellent relationships with team, peers, and all other colleagues of the resort.

To report training needs to supervisor/manager.

To attend and actively participate in training sessions

To ensure punctuality, excellent grooming and hygiene.

To attend daily operations briefing with direct reports/supervisors.

Is aware of the F&B Department objectives

Promotes team member motivation.

General

Contributing ideas and suggestions to enhance the procedures in the Resort.

Keeping updated on changes to other areas of resort product and sharing such information with your team and department on an ongoing basis.

Maintaining excellent grooming and hygiene ensuring all grooming standards are met in relation to personal grooming and uniform presentation.

Complying with Resort Safety & Environment policies, initiatives and legislation.

Abiding by all workplace Health, Safety and Hygiene regulations always.

Abiding by the guidelines set out in the Eri Host Handbook.

Carrying out any other duties as directed by the department or the Resort General Manager.

Meet and attend to customer complaints satisfactorily.

Carry out on-the-job training to ensure subordinate Eri Hosts can carry out their duties effectively.

To attend meetings and training courses as required.

Must attend training class as per schedule.

To relieve in another outlet as required.