F & B - GSA

Attend briefings prior to the restaurant opening, well-groomed and equipped with the basic aids of operations such as bottle openers, pens, pads, and matches. Learn the du jour items, not-available items, menu preparations, and their presentation. Complete mise en scène and mise-en-place before the restaurant opens. Check all the equipment and furniture at the station for their serviceability and maintenance requirements. Clean and polish allotted silverware, cutlery, glassware, and chinaware. Stock the sideboard with proprietary sauces, jams, salt and pepper shakers, butter dishes, linen, and other service ware. Lay table covers as per standards set. Fold napkins as per prescribed attractive styles. Requisition fresh linen and flowers from housekeeping. Air the restaurant and ensure that the station is clean. Receive, greet, and seat guests. Present wine-lists and menu cards and take orders. Serve food and beverage by the standards of the restaurant. Upsell food and beverages. Present