F&B Executive

Job Detail

The J F&B Executive will be managed by our Front of House Leadership team - consisting of: Assistant Restaurant Manager(s) / Maître d’ / Venue Operation Manager The Junior F&B Executive will report to a nominated individual from the Front of House Leadership, as assigned. Facilitating an excellent guest experience by always ensuring exceptional products and services. Facilitates all guest needs and expectations in ATLAS by providing exceptional service. Ensures that the ATLAS sequence of service is understood, implemented and followed during each service period. Ensures that all standard procedures pertaining to quality of service are followed. Supports any activities of the management. Abides by all rules, regulations, policies and procedures of ATLAS as assigned. Ensures the effective and courteous inter-departmental communications are conducted in a professional manner. Duties and Responsibilities To report on duty punctually, in full uniform according to appearance and grooming standards. To promote and maintain a positive working relationship at all times with all colleagues. To consistently offer professional, friendly and warm service. • To demonstrate a complete understanding of ATLAS policies and procedures and service standards. To have full knowledge of the menu and beverage lists and all other special promotions taking place in ATLAS. Knowledge of all menu items, garnishes, contents and preparation methods. To be able to answer any guest questions about menu items in an informative and helpful way. To have pride in his/her appearance and personal hygiene, making sure that his/her uniform and shoes are always of the highest standard. Has a genuine desire to provide an unparalleled guest experience. • To handle guest feedback in an appropriate manner ensuring the guest leave ATLAS completely satisfied. If unable to correct the situation the colleague must inform supervisors or managers in order to facilitate service recovery. To always take corrective action if service errors occur, ensuring all solutions exceed the guest’s expectation. To understand shift end reports, have knowledge of non-cash/cash transactions and procedures for depositing monies into safe or collecting due backs. • To understand each service station and all side duties assigned to that station. • Attend pre-meal briefing, weekly and monthly meetings to continually improve guest experience. • To understand how to operate all the equipment used in the ATLAS. • To fully understand and follow the ATLAS recycling program and procedures. • To actively participate in all health and safety procedures for the ATLAS. • To follow all of safety and sanitation policies when handling food and beverage. • Carrying out any miscellaneous ATLAS duties and responsibilities as requested by your manager.