Waiter/ Waitress

Waiter/ Waitress (21008) Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place. Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture. About The Role Serves Food and Beverages to guests in the assigned station/place of work in a courteous, professional, efficient, and flexible manner consistent with established performance and productivity standards in any of the Food and beverage Outlets (Restaurants, Bars, Room Service, Pool Restaurant) to maximize guest satisfaction. Key Duties and Responsibilities • Understands all food and beverage items in the menu and the ability to recommend food & beverage combinations and up-sell alternatives. • Recognizes and welcomes every guest. • Performs a final check of the table/tray or trolley set-up before seating/serving guests • Assists guests with the chair when arriving and departing. • Introduce the appropriate menu and suggest menu specials to the guests. • Takes orders and ensures the correct posting into Micros. • Prepares and serves food and beverage orders and provides courteous, professional, efficient, and flexible service at all times, following the hotel's Standards of Performance. • Follows the correct sequence of service outlined in the Standard Operating Manual. • Checks all tables/trays/trolleys to ensure maximum cleanliness and standard settings • Inquires about the guests' special dietary or allergic requirements and will pass them on to the F&B Outlet Manager or Culinary team. • Handles money and guest charges accurately. • Handles guest inquiries courteously and efficiently, reports complaints or problems to supervisors if no immediate solution can be found, and ensures follow-up with guests. • Establishes a rapport with guests, maintaining good customer relationships. • Performs all duties and tasks in the assigned Place of Work to the standard set. • Adapts to rotate within the different sub-departments of the Food & Beverage Division or any other hotel department as assigned. • Ensures that health, hygiene, and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures. • Performs opening and closing procedures established for the Place of Work as assigned. • Assists in controlling the requisitioning, storage, and careful use of all operating supplies and equipment • Ensures that the Place of Work and surrounding area is kept clean and organized at all times by keeping the glasses clean and the bar area orderly; clean and polish glassware, chinaware, hollowware, and flatware; cleans all spillage during service time and closing; cleans soiled glass and wipes all. • Set up tables and bars following food & beverage standards. • Monitors operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage. • Responsible for the discrepancies in the potential food & beverage cost satisfactorily. • Reports for duty punctually wearing the correct uniform and name tag at all times • Maintains a high standard of personal appearance and hygiene at all times. • Projects at all times a positive and motivated attitude and exercise self-control • Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation. Experience & Educational Requirements • High School diploma or general education degree or its equivalent. • Food & Beverage Vocational certificate or diploma. • HACCP certified • 1-2 years in a similar position in a five-star hotel. • Six months to one year related experience and/or training. • Experience in handling Point of sale (POS) terminals and Stock & Inventory management software. • Initiative and Commitment to Achieve • Attention to Detail & Quality • Teamwork • Effective Communication • Hard working • Flexible • Adaptable • Friendly • Patient About The Role Serves Food and Beverages to guests in the assigned station/place of work in a courteous, professional, efficient, and flexible manner consistent with established performance and productivity standards in any of the Food and beverage Outlets (Restaurants, Bars, Room Service, Pool Restaurant) to maximize guest satisfaction. Key Duties and Responsibilities • Understands all fo

High School diploma or general education degree or its equivalent. Food & Beverage Vocational certificate or diploma. HACCP certified. 1-2 years in a similar position in a five-star hotel. Six months to one year related experience and/or training. Experience in handling Point of sale (POS) terminals and Stock & Inventory management software.

Serves Food and Beverages to guests in the assigned station/place of work in a courteous, professional, efficient, and flexible manner consistent with established performance and productivity standards in any of the Food and beverage Outlets (Restaurants, Bars, Room Service, Pool Restaurant) to maximize guest satisfaction. Understands all food and beverage items in the menu and the ability to recommend food & beverage combinations and up-sell alternatives. Recognizes and welcomes every guest. Performs a final check of the table/tray or trolley set-up before seating/serving guests. Assists guests with the chair when arriving and departing. Introduce the appropriate menu and suggest menu specials to the guests. Takes orders and ensures the correct posting into Micros. Prepares and serves food and beverage orders and provides courteous, professional, efficient, and flexible service at all times, following the hotel's Standards of Performance. Follows the correct sequence of service outlined in the Standard Operating Manual. Checks all tables/trays/trolleys to ensure maximum cleanliness and standard settings. Inquires about the guests' special dietary or allergic requirements and will pass them on to the F&B Outlet Manager or Culinary team. Handles money and guest charges accurately. Handles guest inquiries courteously and efficiently, reports complaints or problems to supervisors if no immediate solution can be found, and ensures follow-up with guests. Establishes a rapport with guests, maintaining good customer relationships. Performs all duties and tasks in the assigned Place of Work to the standard set. Adapts to rotate within the different sub-departments of the Food & Beverage Division or any other hotel department as assigned. Ensures that health, hygiene, and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures. Performs opening and closing procedures established for the Place of Work as assigned. Assists in controlling the requisitioning, storage, and careful use of all operating supplies and equipment. Ensures that the Place of Work and surrounding area is kept clean and organized at all times by keeping the glasses clean and the bar area orderly; clean and polish glassware, chinaware, hollowware, and flatware; cleans all spillage during service time and closing; cleans soiled glass and wipes all. Set up tables and bars following food & beverage standards. Monitors operating supplies by maintaining and controlling established food & beverage par stock and operating supplies to ensure smooth operation and to reduce spoilage and wastage. Responsible for the discrepancies in the potential food & beverage cost satisfactorily. Reports for duty punctually wearing the correct uniform and name tag at all times. Maintains a high standard of personal appearance and hygiene at all times. Projects at all times a positive and motivated attitude and exercise self-control. Participates in daily briefings and monthly communication meetings to discuss various aspects of food service and preparation.