Responsible for specific stations in the bars, delivers food and beverage services to customers, possesses the related knowledge, and always present at his/her station.

Take and serve guest orders promptly and according to service manual, including offering information about daily specials, soups, drinks to guests. Explain to guests as requested the menu items, their garnish, contents and preparation methods.

Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.

Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process

Address guests' service needs in a professional, positive, and timely manner.

Inform customers about order alternatives and encourage the sales of targeted services.

Deliver maximum service in each unit, keeping in line with service rules.

Maintain and any personal belongings of customers that has been left in the workstation and hand such belongings over to his/her supervisors.

Comply with the departmental instructions and procedures published by the F&B Department.

Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.

Comply with operational rules.

Plan working hours as deemed appropriate by the Food and Beverage Manager. Act according to the weekly work schedule and working hours.

Attend the orientation training.

Undergo two performance assessments each year.

Strive to achieve 100% customer satisfaction.

To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).

To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.

To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.

Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.

Carry out all other duties assigned by managers and hotel management not specified in the job description.

Desired Candidate Profile

Education: At least a high school or vocational diploma

Experience: At least 2 years of experience in the industry.

Foreign Language: English is required.

Courses and Training: Vocational trainings and seminars.

Computer Literacy: Not required.

Skills: Basic knowledge of the products and services in the related field (spirits, soft drinks, cocktails, presentation etc.).