Male server / Cocktail expert (mixologist) at Blu Atlantic Hotel in Lekki, Lagos

Role summary

• We are seeking agile and skilled individuals to join our amazing team
• Our Male server/Waitresses are driven, diligent, collaborative and outgoing who strive to supply an exceptional expertise to each one of our guests.
• Our team members possess loads of personality, are assured and self-assured and capable to operate in a dynamic environment whilst possessing fun doing so.
• Blu Atlantic Hotel prides itself on extraordinary and memorable visitor experiences.

Duties

• Manages visitor’s invoices and bills in a good quality service manner.
• Sustains the cleanliness and service stock at the service station to guarantee prompt and efficient process.
• To be knowledgeable about all F&B items on the outlet menu.
• To organize the outlet for process, which includes mise-en-place, setting and resetting tables, light cleaning and other allocated duty.
• To take F&B orders from guests, revenue optimization wherever possible.
• To utilize the outlet point-of-sales system as prescribed
• To guarantee that all sales are properly documented, following prescribed standardized processes for ordering, voiding or correcting items.
• To serve F&B according to the guidelines established.
• To clear tables and remove dirty dishes to the dish zone.
• To finalize opening and closing obligations as allocated.
• To be adaptable wherever possible in meeting special requests from guests for specific F&B project setup methods and ingredients.
• To follow visual communication standard procedures as established by the F&B Manager.
• To preserve the allocated station / section in a clean and orderly manner at all times.
• To guarantee that all organisation at least corporate identity guidelines are executed, and that optional corporate identity guidelines are executed where suitable
• Serves F&B to guests according to prescribed service guidelines and standardized processes of in-room servicer with emphasis on speed and precision.
• Documentation to the Dining venue Supervisorat the begin of change to accept necessary directions for the change, side obligations allocated, floor task, menu modifications, visitor comments and service issues.
• Accomplishes and advances chief commander order slip to the kitchen for orders of food and for drinks to the manager or productively and correctly.
• Familiarizes with all F&B items in the menu, items on campaigns and routine special menu, its ingredients, method of project setup, portion size and visual communication to be capable to supply preferred service optimizing visitor fulfillment.

Qualifications

Applicants should have applicable credentials with 1 - 3 years of expertise.