At the direction of the Chef De Rang organize and coordinate service for
10 – 12 guests in station
· Clearing of plates, cutlery, glasses and other service items
· Refilling water and other beverages

HIS/HER RESPONSIBILITIES INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

ESSENTIAL DUTIES & RESPONSIBILITIES

Responsible for all side work and other duties assigned by
Management. This may include:
· Preparing mise en place
· Polishing silver ware and glassware
· Set up coffee and beverage station

· Pick up of linen
· Preparation of bread station
· Cleanliness of restaurant during service
· Use computer work station to ring in alcoholic and non-alcoholic
beverages (Micros system)
· Coordinate the ordering, pick-up and delivery of all food and beverage
to work station and to Guests
· Partner with Servers to provide a seamless experience to the Guests
· Understand food safety programs and maintains USPH (United States
Public Health) sanitation and cleanliness standards throughout work
area
· Practice up-selling and suggestive selling techniques
· Follow all responsible vendor procedures for alcohol service, including
actively request guests for proof of identity to verify age and have the
ability and confidence to discontinue serving alcohol to specific Guests

Minimum experience and qualification requirements for position:

·        Minimum one (recommend two years) year experience in the service industry in a high level fine dining restaurant setting

Contract length: 4 months on/2 months off

Salary: Not available

Necessary documents:

·        CV

·        Passport or ID card

·        Photo