KEY ROLES & RESPONSIBILITIES:

• Read daily events to be aware of any VIP arrivals
• Handle cash following established and proper Accounting procedures 
• Complete knowledge of menus and wine lists, and up-to-date information about specialities and menus
• Regular check with culinary team for non-available items
• Answer phone calls promptly and efficiently, using correct greeting per phone standard
• Carry out correct order-taking procedures with recommendations to the guest
• Seize opportunity to tactfully up-sell In Room Dining food and beverage products
• Maintain a clean, neat and orderly order-taking cabin throughout service
• Reporting of any guest comments to supervisor and complete guest preference sheet
• Conscientious handling of operating equipment and maintaining the department’s service and storage areas in a clean and tidy condition
• Prepare beverage storeroom requisition for approval by In Room Dining Manager
• Learn and adhere to safety, sanitation and hygiene policies
• Participate in internal training programs and necessary meetings
• To maintain good working relationship with colleagues and all other departments
• Actively promote Hotel’s services and facilities and offer information about other Raffles properties to guests and suppliers
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments
• Carry out light cleaning and maintenance of In Room Dining
• Maintain complete knowledge of all F&B services, outlets, hotel services/features
• To control & maintain delivery timing within Hotel standard
• Carry out any other duties as and when assigned by Hotel Management
• Assist other Food & Beverage Outlets in their operations during peak hours if needed
• Hand over from each shift
• Make sure any remaining door knob menu delivered as guest requested.
• To follow up with any anniversary like birthday or honeymooner
• Tight follow up with the Wake up call daily requirement
• To check communication book and ensure a efficent hand over from each shift and check log book before send to DFB
• Check VIP arrival welcome card and write down room number for fruit runner or butler
• Update clearing log book every delivery and cleared accordingly
• Polish cutlery china ware and glassware during shift for set up and store its nicely
• Training LQA and Market Matrix when task delegated
• Preparing mis-en-place during each meal period
• Follow up call check guest satisfaction for removal the tray.
• The ability to control pre-order and called orders of R/S with regards to service standards.
• Follow up and understand the level on the Quality of Service, Market Metrix Index, Employees Satisfaction (EES), Operating Equipment, Grooming Standard, LQA standards requirements.

PERSONAL ATTRIBUTES:

• Average reading, writing and oral proficiency in English
• Pleasant attitude and speaking voice
• Must be well-presented and professionally groomed at all times
• Team player with the ability to coordinate and prioritize multiple tasks
• Good communication and customer contact skills; good problem resolution skills
• Superior F&B product knowledge with a focus on wines

QUALIFICATIONS & EXPERIENCE

• Degree in Hotel Restaurant Management or equivalent
• Minimum 2 years food and beverage serving experience.
• Previous public contact and/or cashiering experience