I worked on the position of bar waiter, and successfully completed to manage those two positions. The menu from the bar was very completed with a fine assortments of wine from all over the world like, the French wine: Petit Fume - Pouilly Fume Michel Redde, Sancerre Blanc Domaine Fontaine-Audon I worked also in the Dinning room like a waiter, usually wee serve around 100 150 guests, my first duty was to take beverages orders, and after that to help my colleges, to serve the customers, in a silver service mod, where all the customers’ already order their menu for diner at the breakfast with appetizer, main course and desert. After that I usually according with the program of the manager I arrange the bar with all was necessary
- Guided by the Company’s standard procedures and my superiors I always deliver best possible Food & Beverage services to the restaurant’s customers. - In charge of my restaurant station: making sure that tables are set up and ready on time for receiving the customers, resetting tables quick, keeping my side stand filled with clean resetting materials, maintaining my working area organized and clean. -Working together with all my colleagues in the “Team Work Spirit”. - Giving clear instructions and training to my Asst. Waiters. - Helping with the loading supplies for the restaurant, carrying and storing the beverage boxes and other materials. - Reporting to the Asst. Restaurant Manager.
- Working / acting according to the rules and standards input by the Company, Restaurant Manager and his Assistant. - Providing high quality service with all my pleasure to the all our customers. - In the morning I use to do the Miss en place for my station: tables set up, filling up my side stand with clean napkins, glasses, support plates, cutlery and ingredients. - Working together with my Asst. Waiter and being a team player within the entire team ensuring our guests satisfaction. - Helping when getting supplies for the restaurant, handling and storing the provisions. - Maintaining the working area clean and reporting broken materials or equipment to the Asst. Manager. - At the end of the shift we tide up our sections, reset the tables, fold new napkins and polish the reaming material. - Reporting to Head Waiter (section manager).