Waiter

1-     Implement all instructions & directives coming from Regional Manager and ensure that all staff follows.

2-     Follow the instructions from immediate Superior, Supervisor / Senior Supervisor/Captain Waiter

3-     Supervise and participate in the daily movement.

4-     Always enhance the company image by giving above standard quality of service to all our valued customers as per the standard.

5-     Must always apply and practice the Service Level Agreement and Standard Greetings.

6-     Prepares Al Fursan Lounge Service Daily Reports on time i.e., Daily Store Items Inventory, Equipment Inventory, Chemical Inventory and Shift Handover Report and submit on time to Admin Office.

7-     Always ensure above service standards for all Lounges.

8-     Responsible in ordering lounge store items enough for one day consumption to Store. To immediately report any deviation to Captain Waiter / Immediate Superior for further handling.

9-     Must attend to passenger needs as soon as possible.

10- To always deliver professionalism.

11- Must follow the standard service for First & Business Passengers.

12- Monitor lounge additional store items and do not over stock.

13- Always ensure on time service as per the standard.

14- Participate whenever it is required and to always ensure on time Delayed Flight Service as necessary.

15- Must assist Receptionist, Demi Chef de Partie, Concierge, Waiter and Housekeeping whenever it is required.

16- To direct communicate to concern superior whenever it is required.

17- Ensure cleaning / washing of all used equipment with proper safekeeping procedure.

18- Must acknowledge all lounge newly ordered equipment.

19- Attend morning briefing with the Supervisor together with all lounge staff.

20- To act and perform any other related duties assigned by Regional Manager

21- To monitor the status of all lounge equipment and to report any malfunctioning.

22- To monitor the expiration of all store items and back up stock.

23- To take good care of all lounge equipment and avoid damage.

24- Ensure monthly inventory and expiration of stock.

25- Always ensure 100% hygiene results.

26- Promote standard of hygiene, safety, and sanitation of the respective areas.

27- Ensure all staff to follow personal hygiene standard.

28- Ensure full compliance of hygiene, quality, and temperature control for all food items in line with Quality Assurance.

29- Ensure that all products received from kitchen and main stores are as per the department food menu guide for both lounge & delayed flight.

30- To participate in team department building activity, gatherings, party and meeting with all staff.

31- Train subordinates to do their own work well. Analyze their strength and weakness and help to develop them accordingly.

32- To attend any related training course within the department as required.

33- Encourage participation and create effort by maintaining a constructive attitude toward suggestion.

34- To solve and assist staff in solving their problems both personal and work related.

35- Assign work to subordinates in clear terms, check and follow up.

36- Supervise operation by personal observation and analyze or records so that work is performed at minimum cost and with proper standard of quality and speed.

37- Keep self-updated on all developments within the company.

38- To be aware of all service provided at lounges.

39- Suggest procedures or policy for the improvement to increase the efficiency of all section area.