As Waiter/ess, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others, and the world around them. Our values include local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsibility, caring, fun, quirkiness, and pioneering wellness. Sustainability, wellness, and extraordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation in all our brand initiatives.
I will support Food & Beverage Management and assume responsibility for the efficient operation in the following areas:
1. Take guest orders from any food & beverage outlet.
2. Provide exceptional service at all times following standards and steps of service.
3. Greet guests on arrival and conduct welcome and check-in procedures in an efficient and friendly manner.
4. Answer outlet telephone courteously and efficiently.
5. Inspect the condition and cleanliness of menus and wine lists, ensure designated amounts are available, and update menus or wine lists as changes occur.
6. Work with an empathetic attitude; if any problem cannot be handled, contact Management.
7. Check areas prior to opening to guests and ensure all areas are clean, properly equipped, and in high standard of maintenance.
8. Maintain the guest recognition program, paying special attention to food preferences, allergies, or dietary requests.
9. Communicate guest feedback, inquiries, and comments and follow up with management.
10. Supervise the Restaurant Junior Commis team, especially during opening and closing.
11. Have good knowledge of all outlet menus (food and wine) and F&B daily activities.
12. Be aware of all F&B outlet opening hours.
13. Maintain a high standard of personal appearance, grooming, and hygiene.
14. Adhere strictly to LQA standards.
To execute the role of Waiter/ess, I must possess the required qualifications, technical skills, and experience in a similar role within luxury hotels, with proven results, including:
1. High school diploma or equivalent; a hospitality diploma/degree from a recognized institution is preferred; at least 2 years' experience in a similar operational setting.
2. Technical skills include proficiency in MS Office (Word, Excel, PowerPoint, Outlook) and familiarity with hotel systems like MICROS/POS platforms. Knowledge of hotel policies on discounts and food promotions.
3. Understanding of food and beverage terminology, operations, wine service, menu development, hygiene standards, and inventory control.
4. Fluent in English; additional languages are preferred.
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