1. Follow all standard procedures in serving the guest, as outlined in training manual and standards manual.
2.Maintain station in accordance with standards at all times.
3. Develop a complete knowledge of menu items, their garnish, contents and preparation methods. Be ready to answer any guest questions about the menu in a positive and concise way. Know the use records.
4.Operate the Point of Sale terminal correctly and follow all Marriott check-closing procedures.
5. Practice aggressive hospitality and use Suggestive Selling techniques when taking guest’s order.
6.Check corridors for trays when returning from delivering orders.
7.Clean and break down trays in dish area, watching for un-used and clean condiments, salt, pepper, and sugar and return them to room service area.
8.Develop a good knowledge of beverages, liquors, and wine service.
9.Insure oncoming shit has adequate supply of silverware, trays, napkins, condiments, sugar, salt and pepper, etc.
10.Complete all daily and weekly-assigned side work.
11.Participate in daily line-up and menu classes.
12.Chewing gum or smoking is not allowed while on duty.
13.Attend all meetings or training seminars as required.
1.Working experience in catering department of large hotel
2.At least 1 year working experience in the same position.