Food & Drinks Guest Relations - Waldorf Astoria Ras Al Khaimah
Exceptional Hospitality Starts with You
Here's what you'll do during a typical day:
- ESSENTIAL FUNCTIONS
- Meet and greet guests as they arrive, offer choice of seating, then escort them to their table and present menu.
- Read, maintain and make daily entries in the log book to coordinate communication between shifts and management.
- Maintain proper set-up of dining room and enforce uniform and grooming standards of all service personnel on a daily basis. Assign stations to service staff.
- Conduct daily "roll call meetings" to keep staff informed of current promotions, daily specials, guest comments, daily events and pertinent memos.
- Receive record and make any necessary arrangements for reservations and special functions in the restaurant.
- Perform opening and closing duties. Assist others with side work to include cleaning, stocking, and folding napkins.
- SUPPORTIVE FUNCTIONS
In addition to performance of essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
Perform other duties as requested, such as carrying coffee and/or tea pots throughout outlet, refilling guests’ cups as requested, handling special guest requests, and ensuring guest satisfaction.
Maintain an open line of communication between guests, management, and service staff.
Attend required meetings.
Promote up-selling opportunities whenever the situation allows
Cross-functional support within different departments
What It Takes to Make the Stay
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Knowledge of restaurant operations, to include appropriate staffing levels, service equipment and guest relations.
Ability to read the English language to fully comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials.
Ability to remember, recite and promote the variety of menu items.
Ability to move throughout a crowded room to seat guests.
Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.