F&B Trainee (Libai) / Thực tập sinh Bộ phận Ẩm thực (Nhà hàng Hoa)

General

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

 Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.

 Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.

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

 Interact & engage with guests in conversation regarding their stay, property services, and area attractions/offerings.

 Assist other colleagues to ensure proper coverage and prompt guest service.

 Thank guests with genuine appreciation and provide a fond farewell.

General Food and Beverage Services

 Maintain cleanliness of work and guest areas by clearing, collecting and returning food and beverage items to proper area, practicing clean-as-you-go procedures.

 Communicate additional meal requirements, allergies, dietary needs, and special requests with the respective kitchens, and ensure guests’ orders are delivered.

 Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.

 Pick-up trays and clean tables as needed to ensure a clean dining area.

 Follow appropriate procedures for serving alcohol, follow local Training & Guidance process, and all states & local laws for serving alcohol responsibly (e.g., last call times)

 Retrieve and deliver food and beverage orders in a timely manner.

 Perform other reasonable duties as requested.

 Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.

 Greets and receives guests, checking of reservation and table management system as to the assigned table and seats guest as per Sequence of service while explaining special restaurant features

 Introducing menus and making recommendations depending on meal period and briefing instructions

 Taking orders by following outlet specific Sequence of Service and applying upselling techniques

 Processing orders in the outlets’ POS system, following the standard procedure

 Have sound knowledge of outlets food and beverage menus and daily specials and can clearly explain these to the outlet's patrons.

 Prepares beverages as per section assignment and adheres to service standards by meal period and type of service

 Oversee, guide and work closely with trainees and casuals working in the same outlet

Banquet Room Set-up

 Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.

 Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.

 Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts with specified tools, wares and equipment according to company standards.

 Ensure cleanliness of room vacuuming and dusting.

 Set up, operate, and troubleshoot audio-visual (AV), projection, lighting, and conferencing equipment, devices, and systems, ensuring all equipment is operational prior to use.

Banquet Room Bussing and Cleaning

 Bus tables by removing and separating tableware, plateware, glassware, and flatware.

 Monitor tableware to ensure it is presentable to guests, including checking for cleanliness, cracks, and chips.

 Break-down, remove, and secure AV equipment and related equipment, devices, and systems promptly following an event.

Banquets

 Respond to and try to fulfill any special banquet event arrangements requested by guest.

 Replenish buffet items to ensure consistency and freshness in presentation from opening to closing.

 Follow up on special banquet event arrangements requested by guest to ensure compliance.

 Assist and instruct guests/customers regarding proper usage and operation of AV equipment and Internet.

Beverage, Coffee Cart and Bartending

 Set up and organize cashier workstation with designated supplies, forms, and resource materials; and always maintain cleanliness of workstation.

 Inspect the cleanliness and presentation all china, glass, and silver prior to use.

 Prepare drink orders for guests according to specified recipes using measuring systems.

 Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set-up guidelines.

 Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.

 Stock and restock ice, glassware, paper supplies and liquor.

 Requisition all necessary supplies, specifically bottle-for-bottle liquor restock, transporting supplies from storeroom to bar set-up area as required.

 Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.

Cash/Bank Handling

 Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.

 Follow property control audit standards and cash handling procedures (e.g., blind drops).

 Transport bank to/from assigned workstation, following security procedures.

 Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and always keeping bank secure.

 Process all payment methods in accordance with accounting procedures and policies.

 Use department POS as per establishes SOP, able to open and close checks, make posting according to BEO’s and consumption.

 Cash/Bank Handling in accordance with established cashiering procedures

 Record transaction in POS (MICROS or similar system) at time of order.

Opening & Closing

 Complete opening and closing duties in the assigned department, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking and unlocking doors, and completing daily cleaning checklist.

 Closing Alcohol inventory to be done and reported in daily reports.

 Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.

 Retrieve keys from Security department and open up the department, unlock doors, turn on lights, AC’s and perform other opening duties for the Events Service Department.

Steps of Service

 Answer questions on menu selections, and check with kitchen staff whenever additional clarification is necessary.

 Communicate with the kitchen regarding the length of wait for food items, recook orders, and product availability.

 Check in with guests to ensure satisfaction with each food course and/or beverages.

 Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.

 Monitor and maintain the cleanliness of assigned tables and work areas including ensuring courses are cleared according to department standards and tables are properly crumbed when appropriate.

 Welcome and farewell guests as per Sequence of Service by event.

In-Room Dining/Room Service

 Take room service orders over the phone, answering any questions regarding the menu, inputting order into appropriate system, up-selling, following method of payment policies, reading back the order to confirm its accuracy, and providing expected delivery time.

 Place and log call back for room service order within appropriate time frame to ensure guest satisfaction.

 Notify guests and management of delays in service delivery and record any issues or complaints via GXP system.

 Deliver VIP amenities and F&B orders to guest rooms and suites as per sequence of service and standard.

 Collect, clear and remove trays and trolleys from corridors and guest rooms.

Communication

 Speak to guests and colleagues using clear, appropriate and professional language.

 Communicate with guests, other employees, or departments to ensure guest needs are met.

 Talk with and listen to other employees to effectively exchange information.

 Provide assistance to coworkers, ensuring they understand their tasks.

 Discuss work topics, activities, or problems with colleagues, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

 Answer outlet telephones following respective standards when needed

 Fill in for Hostess when required

 Be confident to connect with Event Management Team to discuss important points of the event, obtain BEO Change logs, etc.

 Communicate with service supervisor and or chef in charge when any requests are being address to oneself

Working with Others

 Support all colleagues and treat them with dignity and respect.

 Develop and maintain positive and productive working relationships with other employees and departments.

 Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

 Comply with quality assurance expectations and Brand standards.

 Ensure all Brand standards for Restaurant and Private dinning are followed as per the guidelines.

Safety and Security

 Report work-related accidents, or other injuries immediately upon occurrence to manager/supervisor.

 Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

 Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

 Use proper equipment and tools, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

 Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

 Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

 Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

 Protect the privacy and security of guests and coworkers.

 Follow company and department policies and procedures.

 Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.

 Maintain confidentiality of proprietary materials and information.

 Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.

 Perform other reasonable job duties as requested by Supervisors.

 Follow the requirements and tasks as defined in APEC Food & Beverage Cashiering SOP if associate handles cash.

 Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.

 Comply with quality assurance expectations and standards.

• Trainee allowance.
• Free parking & uniform & laundry service.
• 2 meals/ working day.
• Accident Insurance 24/7.
• Training and development programs
• Opportunities to be a part of global dynamic & diversity environment.
• Events, trips and team building.
• Recognition and awards.
• Promotion to FT / CL.

• Work experience: No
• Language Requirement: No

Ứng viên vui lòng nộp hồ sơ tại Hoteljob hoặc có thể nộp trực tiếp tại Cổng số 88 Đồng Khởi, P. Sài Gòn, Thành phố Hồ Chí Minh, hoặc liên hệ qua số điện thoại 028 38272828 để biết thêm thông tin chi tiết.

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