Food & Beverage Waiter/ess

Rixos Premium Saadiyat Island Scope and Objectives This position is concerned with being responsible for serving food & beverage to the guest according to the service standards, policy, procedure & etiquette, in line with our motto. Key Deliverables and Responsibilities Ensure correct grooming standards are followed at all times Exceed guest satisfaction by knowing preferences and update profiles Maintain detailed knowledge of the restaurant menu & daily specials at all times To be familiar with the beverage service including glasses used and appropriates garnishes Following up restaurants financial, LQA, TrustYou and Forbes targets on a daily basis Anticipate and service of guests' requirements at all times Following up daily financial targets of area/division Use opening and closing checklist to ensure smooth opening and closing of the venue Ensure service stations are constantly cleared and re-stocked during service Serve and clear food and beverage items in an unobtrusive and professional manner Present menus in a proactive manner To feel empowered and accountable within the work place Keep manager on duty updated of any guest feedback so they can update the Glitch Report Maintains the HACCP & FIFO standards as required by the regional governing body Follow Hotel Evacuation Policy in case of an Emergency Attend all necessary briefings and training sessions as instructed by the Manager Handle financial procedures according to guidelines set by the finance department Identify potential problems and anticipate guest needs, ask for assistance before service breakdown occurs Perform any duties and special projects as requested by management whether in your own department or any other department in the hotel All issues and negative guest feedbacks needs to be properly reported on glitch system Follow care program at all times, and report issues through the system to maintenance

Knowledge and Experience Minimum of 1 year or more of relevant experience as a waiter/waitress in a professional food and beverage environment Comprehensive knowledge of food and beverage service, including menu items, preparation methods, ingredients, portion sizes, and pricing Luxury hospitality experience is highly desirable Proficiency with point-of-sale (POS) systems and basic financial transaction handling Current Food Hygiene Certificate or equivalent HACCP certification Competencies Ability to ensure that the hotel's standards, policies, and procedures within food and beverage operations are consistently applied. Ability to prioritise and organise work assignments, delegate responsibilities, and manage multiple tasks simultaneously. Ability to motivate food and beverage colleagues and maintain a cohesive, collaborative team environment. Ability to think clearly, analyse situations, and resolve problems whilst exercising sound judgement. Ability to focus and pay meticulous attention to detail in all service delivery aspects. Ability to suggest and upsell food and beverage venues, menu items, beverages, and wines appropriately. Ability to ensure security and confidentiality of guest and hotel information at all times. Comprehensive knowledge of bar layout, table and station numbering systems, proper table set-ups, room capacity, hours of operation, price ranges, and dress code requirements. Excellent interpersonal and communication skills with the ability to engage guests professionally and courteously. Strong problem-solving abilities and capacity to anticipate guest needs and respond proactively to service challenges. Personal Attributes Exceptional personal presentation and grooming standards Ability to remain calm and professional under pressure during peak service periods Flexibility to work varied shifts, including evenings, weekends, and public holidays as required

Scope and Objectives: Responsible for serving food & beverage to guests according to service standards, policy, procedure & etiquette. Key Deliverables and Responsibilities include: maintaining grooming standards; exceeding guest satisfaction by knowing preferences and updating profiles; maintaining knowledge of the restaurant menu & daily specials; familiar with beverage service including glasses and garnishes; following up on financial targets and quality metrics; anticipating and serving guests' needs; using opening/closing checklists for smooth operations; keeping service stations stocked; serving and clearing items professionally; presenting menus proactively; reporting guest feedback; maintaining HACCP & FIFO standards; following emergency procedures; attending briefings and training; handling financial procedures per finance guidelines; reporting issues via glitch system; following care program and reporting issues to maintenance; performing duties and special projects as requested; reporting negative guest feedback; ensuring security and confidentiality of guest/hotel information.