- Graciously greets guests upon their arrival
- Introduce restaurant menu, special offer
- Escorts guest to their seats, provides menus to guests, and informs them of the name of their server
- Maintains an accurate, fair, and up to date waitlist and seating chart. Informs guests when their table is ready
- Answer phone call
- Takes and manages reservations in restaurants that allow reservations
- Balance the customer flow among the service stations, taking into account requests for a particular table or server, depending on availability
- Use a computerized seating chart
- Others tasks as assigned from Restaurant Management
Ensure for sending the report on time for work and be well dressed, courteous and tactful in handling guests and customers.
Be familiar with all menu-pricing at all outlets so as to ensure all F&B charges are correctly charged and amount collected as per the bill.
They are responsible for their cash floats and any shortage and overage will have to be reported in the cashiers’ report. In respect of shortage, they will have to bear the responsibility unless a satisfactory explanation is given and in respect of overage, they will have to break in the amount.
Before commencing work at the station, they would have to ensure the following:
- All billings must be machine-printed on the guest checks. In the case of machine failure, F&B Cashiers would have to carry on with the billing process manually (i.e., guest checks will have to be hand-written).
- When there is a machine failure, F&B Cashiers will have to report to their senior immediately.
- Where there is void, cancellation or alteration of guest checks, these must be prior approved and signed by Shift Management. The void card and/or void code must be handed only by the F&B Manager or Assistant F&B Manager or Restaurant Manager or his designate whom should be supervisor or higher.
- All refunds must be generated through the cashier’s machines and must tally to the report generated by the machines at the end of the shift.
End of Shift
- To prepare the cashier report.
- Cashier to prepare the cashier’s report envelope and seal the envelope with the daily cash collection.
- Every cashier must turn in their collections for the day immediately to the General Cashier through the drop safe. All turn-ins must be witnessed by the senior position on duty or an independent staff in the front office.
- Cash to be deposited into the drop safe must be properly placed in sealed cashier’s envelopes and signed by the cashier.
- All cash shortages must be reported immediately to DFA. Where fraud and embezzlement is suspected, DFA is to report to GM immediately.
- F&B Cashiers will lock their cash float boxes in their own numbered deposit lockers before going off duty.
- Clean and reset the machine to zero balance.
- Diploma or Degree in Hospitality Management or related field
- Good of listened and spoken English, and other language are advantaged
- Good personality and positive interpersonal skills
- Active listening and effective communication competencies
- Be able to work well under pressure
- Sense of urgency
- Guest oriented and service minded
- Be available to work at weekend, holidays, shift…
- Good appearance and grooming standard
- No experience is required
- Willing to learn