Elements and Performance Criteria
- Prepare for food and beverage service.
- Follow a jobs checklist and work schedule according to enterprise policies and procedures to prepare for food and beverage service.
- Liaise with other team members on the table and room set-up, type of menu and style of service, and wine and drinks list.
- Liaise with the chef about the menu, available portions and specials.
- Carry out mise en place according to enterprise procedures and requirements.
- Check availability of bar stock and food items, equipment cleanliness and quantity required for food and beverage service according to established systems and procedures.
- Serve menu, bar and wine list items to customers.
- Greet customers courteously and appropriately according to allocated table plan and provide relevant information.
- Recommend menu items and alcoholic and non-alcoholic beverages to meet individual needs, special requests or dietary requirements of customers and up-sell as appropriate.
- Prepare alcoholic and non-alcoholic beverages and serve menu items and wines, using appropriate service methods to meet customer expectations of quality, presentation and timeliness of delivery.
- Work cooperatively as part of the floor or bar team and according to the work plan.
- Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
- Provide quality customer service and deal appropriately with complaints according to enterprise procedures.
- Identify problems, determine possible solutions and take appropriate action to resolve the situation according to job role and enterprise procedures.
- Process accounts and payment according to enterprise procedures and farewell customers appropriately.
- Complete end of service procedures.
- Complete end of service procedures according to enterprise procedures, OHS requirements and environmental considerations.
- Store food and beverage service items, equipment and commodities appropriately to minimise waste.
- Check bar closing stock, prepare a requisition for replacement stock and complete timesheets where appropriate.
- Participate in debriefing sessions with colleagues where appropriate, identifying possible improvements.