ADD Management Trainee

1. To execute all mise-en-place duties and responsibilities as directed, on time, according to the predetermined standards.
2. To engage in food and beverage service delivery as per the predetermined standards and sequence.
3. To have thorough knowledge of the menu, drinks list and wine list and to be able to respond to guest inquiries.
4. To ensure that guests expectations are met or exceeded by providing an efficient, friendly and attentive service.
5. Liaises with the kitchen, stewarding, bars and housekeeping in operational matters to ensure the operation runs smoothly.
6. Checks and collects supplies from the stores according to hotel procedure.
7. Maximizes revenue in the outlet by implementing up selling procedures.
8. Helps maintain the outlet in top physical condition by reporting any engineering or housekeeping defects to supervisors.
9. Helps maintain standards of cleanliness by carrying out front and back of house cleaning duties as directed.
10. Handles customer complaints if possible, or reports them to supervisors.

Hotel Service Industry