Server

PRIMARY RESPONSIBILITIES: • Serves food and beverage to guest according
to prescribed service standards and procedures of room service with emphasis
on speed and accuracy. • Serves all accompaniments and condiments together
with the food. • Maintains the cleanliness and service supply at the service
station to ensure prompt and effective operation. • Checks all trays and trolley
in the station, table complements, flatware, glassware, linens, are clean
and well set up. • Familiarizes with all food and beverage items in the menu,
items on promotions and daily special menu, its ingredients, method
of preparation, portion size and presentation to be able to deliver ideal
service maximizing guest satisfaction. • Practices suggestive selling to boost
food & beverage sales, at the same time increase guest satisfaction. •
Assists the Restaurant Captain in the monthly and daily operating equipment
inventory. • Attends pre-meal briefing and de-briefing daily and the monthly
F&B Staff Meeting as well as other training sessions organized by hotel
for staffs. • Accomplishes and forwards captain order slip to the kitchen
for orders of food and for drinks to the supervisor or efficiently and correctly
key in order from POS. to the printer in the kitchen for orders. • Confirms
satisfaction with the guest, and informs supervisor or manager immediately
in case of guest complains. • Reports to the Restaurant Captain at the start
of shift to receive necessary instructions for the shift, side duties assigned,
floor assignment, menu changes, guest comments and complains. • Reports any
unusual incident, guest complains, lost and found, breakage and losses to
the Service Supervisor. • Generates higher revenue through up-selling techniques
and skill. • Conducts cashiering operation in a restaurant where self-cashiering
functions and equipment are available and implemented. • Checks accuracy of all
charged items in the bill before presenting to the guests. • Handles guest’s
bill and invoice in a good quality service manner. • Provides assistance
to co-employees within food & beverage and amongst other departments
in the performance of tasks to foster team work and success for the Hotel. •
Attends the briefing, meetings and training organized by the hotel management
to develop and improve the service skills and knowledge. • Performs any other
duties assigned by immediate superior which leads to guest satisfaction
and profit for the Hotel. REPORT LINES & COMMUNICATIONS: • Reports
to the Captain of the shift he or she is assigned. • Communicates to guest
in delivering product and services. • Relates to co-employees in service
and kitchen in performance of work and service to guests. OTHERS • Continuous
learning through own IDP. • Any other duties as may be assigned by the superior.
ACCOUNTABILITIES • Represents Dusit’s brand and its values at all times. We
will establish relationships and foremost and we will deliver an exceptional
guest experience and promote Thai graciousness.

COMPANY’S CULTURE • Communicate and fully embracing the Company’s culture (our
Vision, our Mission and our Values), leads by example and cascade to all your
subordinates. – “Proud to belong and to contribute” CONFIDENTIALITY • Ensure
confidentiality and secure storage of all intellectual property and data bases,
both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure
Hotel, Customer and Staff information or transactions are kept confidential
during or after employment with the company. JOB REQUIREMENT: • At least
vocational diploma in any discipline. • Minimum of 1 year in hospitality
business. Fresh graduate is welcome • Knowledgeable in various kinds of food
and beverage. • Have good English communication skills both in written
and spoken • Pleasant personality with good communication and interpersonal
skills