Comfort Inn Insys By Choice Hotels

Mathikere, Bangalore

1. To ensure that the guests fully enjoy their dining experience.2. Acknowledge the guests as quickly as possible after they are seated.3. While practicing suggestive selling - takes food and beverage orders.4. Understands all the items on the menu, plus daily specials.5. Inspects section for the day to ensure proper set-up and standards are met before receiving guests.6. Be at assigned station as scheduled and attend pre-opening briefing.7. Performs all assigned side duties.8. Promotes teamwork and cooperation.9. Checks back with guest to make sure all items are satisfactory.10. Find the answers to all guests' questions regarding the hotel/menu.11. Be familiar with the activities going on in the hotel.12. Carries all food and beverage in the prescribed manner.13. Takes corrective action if a guest is not satisfied and brings it to the attention of the Team Leader.14. Have all corrections to guest checks approved by the Team Leader.15. Maintains high standards of cleanliness.16. Cleans up all spills immediately.17. Cleans areas and/or equipment used during the normal course of a shift. Knows proper use of equipments.18. Maintains restaurant logbook.19. Capable of setting up buffet for breakfast, lunch and dinner including special functions.20. Assists other servers to take care of guests. Be a team player.21. Always let your Team Leader know before leaving for a break or when leaving the restaurant to go to the washroom/locker room.22. Have a thorough briefing with relieving associate before leaving your shift.23. Follows all policies and procedures as set out in the Employee Handbook.24. Knows and adheres to all local liquor laws and regulations.25. Undertakes other duties as and when assigned.

- Reviews daily cover analysis and average check analysis. Maintains complete files of the data.- Reviews monthly profit and loss statement and analyses any variance for possible corrective action.- Meets the Executive Chef to discuss new strategies, menus and developments in the food industry- Meets the Food and Beverage Cost Controller to discuss and solve problems of cost control.- Sets up, in consultation with the Executive Chef, the standards and specifications on food (raw, canned and any other) and beverage purchasing. Testing, grading and approving of new products in the market.- Ensures detailed operating procedures of individual outlets and Standard Operating Manuals. are set as per company policies- Administration:- Reviews all existing menus - merchandizing local competition, pricing, presentation, product control guidelines etc.- Inspection of all staff working in the Food and Beverage department.- Hires, supervises, disciplines, reviews and terminates employees in accordance with Human Resources- Delegates and supervises all specific duties to ensure that procedures are being followed.- Prepares the revenue forecasts for the Food and Beverage Department.- Forecasts the need for and requisitions all serving equipment / supplies.- Monitors the adherence to Corporate Service Standards and to Food and Beverage policies and procedures