Overall Objectives: To work in a professional, flexible, and proactive manner within the hospitality department and to provide the highest standard of service to client and their guests.

Client Service and quality standards

• To ensure that all preparation, set-up, and services are completed efficiently to the agreed standards and time scale set within the Service Level Agreement and that rooms are cleared after every service reporting any faults in equipment.
• To ensure the correct procedures are adhered to regarding the service of beverages and that the appropriate consumption sheets are filled accordingly.
• To be customer focused on all times, by being visible during service, approachable and quick to exceed expectations in fulfilling customer needs.
• To ensure all equipment used during service is kept secure and clean when not in use.
• Carry out beverage and dry sore stock takes as required.
• Ensure daily knowledge of the food to be served and all food and beverages to be served in line with the Service Level Agreement.
• Complete tasks on daily work schedule within time allocated.
• Prioritise to ensure important and urgent tasks are done within deadline.
• Organise workspace efficiently.
• Work effectively without supervision.
• Always take personal responsibility for quality and service standards and actively seek ways to improve them.
• Acknowledge and greet all customers and follow up on their requests.
• Approach and complete tasks with enthusiasm.
• To meet, great and serve guests in a discreet and professional manner in line with company standards.

People

• Share information and encourage others to participate in join tasks.
• Understand the others have different team roles.
• To cover the hours and responsibilities of colleagues in their absence
• Make an immediate and positive impression and have a can-do attitude.
• Smile and maintain positive communication with customers, colleagues, and managers.

Health & Safety, Food Safety, the Environment

• Comply with Health & Safety Regulations, Fire Policy & Environmental Policy and report all hazards to management.
• To follow the unit cleaning standards and to follow COSHH regulations and use appropriate personal protective equipment.

Additional Responsibilities

• To carry out any reasonable management requests and attend training courses when required.
• To notify management of ordering requirements
• To ensure you feed back to the Manager and Chef’s any comments or special requests made by clients and their guests.
• Actively support new methods of work and adapt to new procedures.
• Participate in training as required.
• Find new and more efficient ways.
• Ensure the requirements of the Business Conduct Policy are always fulfilled.