F&B Trainee (Libai) / Thực tập sinh Bộ phận Ẩm thực (Nhà hàng Hoa)

General
 Interact & engage with guests in conversation regarding their stay, property services, and area attractions/offerings.
 Assist other colleagues to ensure proper coverage and prompt guest service.
 Anticipate guests&039; service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
 Address guests&039; service needs in a professional, positive, and timely manner.
 Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process to resolve issues, delight, and build trust.
 Thank guests with genuine appreciation and provide a fond farewell.
 Welcome and acknowledge each guest with a smile, eye contact, and a friendly verbal greeting, using the guest&039;s name when possible.
General Food and Beverage Services
 Requisition all necessary supplies, specifically bottle- for- bottle liquor restock, transporting supplies from storeroom to bar set- up area as required.
 Prepares beverages as per section assignment and adheres to service standards by meal period and type of service
 Greets and receives guests, checking of reservation and table management system as to the assigned table and seats guest as per Sequence of service while explaining special restaurant features
 Communicate additional meal requirements, allergies, dietary needs, and special requests with the respective kitchens, and ensure guests’ orders are delivered.
 Processing orders in the outlets’ POS system, following the standard procedure
 Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
 Perform other reasonable duties as requested.
 Introducing menus and making recommendations depending on meal period and briefing instructions
 Pick- up trays and clean tables as needed to ensure a clean dining area.
 Retrieve and deliver food and beverage orders in a timely manner.
 Follow appropriate procedures for serving alcohol, follow local Training & Guidance process, and all states & local laws for serving alcohol responsibly (e.g., last call times)
 Oversee, guide and work closely with trainees and casuals working in the same outlet
 Taking orders by following outlet specific Sequence of Service and applying upselling techniques
 Maintain cleanliness of work and guest areas by clearing, collecting and returning food and beverage items to proper area, practicing clean- as- you- go procedures.
 Have sound knowledge of outlets food and beverage menus and daily specials and can clearly explain these to the outlet&039;s patrons.
Banquet Room Set- up
 Prepare coffee breaks, carts, and stations with appropriate food and beverages as stated in Banquet Event Order.
 Ensure cleanliness of room vacuuming and dusting.
 Prepare tables, action stations, buffets, service carts, dessert table/carts and cordial carts with specified tools, wares and equipment according to company standards.
 Set up, operate, and troubleshoot audio- visual (AV), projection, lighting, and conferencing equipment, devices, and systems, ensuring all equipment is operational prior to use.
 Set tables according to type of event and service standards, including types of linens, glassware, plate/chinaware, and silver/flatware, ensuring all supplies meet quality standards.
Banquet Room Bussing and Cleaning
 Break- down, remove, and secure AV equipment and related equipment, devices, and systems promptly following an event.
 Bus tables by removing and separating tableware, plateware, glassware, and flatware.
 Monitor tableware to ensure it is presentable to guests, including checking for cleanliness, cracks, and chips.
Banquets
 Follow up on special banquet event arrangements requested by guest to ensure compliance.
 Replenish buffet items to ensure consistency and freshness in presentation from opening to closing.
 Respond to and try to fulfill any special banquet event arrangements requested by guest.
 Assist and instruct guests/customers regarding proper usage and operation of AV equipment and Internet.
Beverage, Coffee Cart and Bartending
 Anticipate and communicate replenishment needs promptly, ensuring no shortages throughout scheduled function time, and ensuring proper authorization for additional payments as required prior to replenishing.
 Set up and organize cashier workstation with designated supplies, forms, and resource materials; and always maintain cleanliness of workstation.
 Maintain cleanliness and condition of bar, bar unit (CO2 lines, soda tanks, soda guns, drain, etc.), tables, and other tools, following all set- up guidelines.
 Inspect the cleanliness and presentation all china, glass, and silver prior to use.
 Requisition all necessary supplies, specifically bottle- for- bottle liquor restock, transporting supplies from storeroom to bar set- up area as required.
 Document and communicate any incidents/accidents immediately to management and Loss Prevention during shift or event.
 Stock and restock ice, glassware, paper supplies and liquor.
 Prepare drink orders for guests according to specified recipes using measuring systems.
Cash/Bank Handling
 Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and always keeping bank secure.
 Record transaction in POS (MICROS or similar system) at time of order.
 Cash/Bank Handling in accordance with established cashiering procedures
 Transport bank to/from assigned workstation, following security procedures.
 Process all payment methods in accordance with accounting procedures and policies.
 Count bank at end of shift, complete designated cashier reports, resolve any discrepancies, drop off receipts, and secure bank.
 Follow property control audit standards and cash handling procedures (e.g., blind drops).
 Use department POS as per establishes SOP, able to open and close checks, make posting according to BEO’s and consumption.
Opening & Closing
 Retrieve keys from Security department and open up the department, unlock doors, turn on lights, AC’s and perform other opening duties for the Events Service Department.
 Complete opening and closing duties in the assigned department, including storing all reusable goods, breaking down goods, cleaning all equipment and areas, returning equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking and unlocking doors, and completing daily cleaning checklist.
 Closing Alcohol inventory to be done and reported in daily reports.
 Complete scheduled inventories (e.g., opening inventory) of supplies, food, and liquor to check stock and requisition necessary supplies.
Steps of Service
 Answer questions on menu selections, and check with kitchen staff whenever additional clarification is necessary.
 Check in with guests to ensure satisfaction with each food course and/or beverages.
 Welcome and farewell guests as per Sequence of Service by event.
 Present physical and accurate check and process payment, adhering to all cash handling and credit policies/procedures including added and received gratuity.
 Communicate with the kitchen regarding the length of wait for food items, recook orders, and product availability.
 Monitor and maintain the cleanliness of assigned tables and work areas including ensuring courses are cleared according to department standards and tables are properly crumbed when appropriate.
In- Room Dining/Room Service
 Notify guests and management of delays in service delivery and record any issues or complaints via GXP system.
 Place and log call back for room service order within appropriate time frame to ensure guest satisfaction.
 Collect, clear and remove trays and trolleys from corridors and guest rooms.
 Take room service orders over the phone, answering any questions regarding the menu, inputting order into appropriate system, up- selling, following method of payment policies, reading back the order to confirm its accuracy, and providing expected delivery time.
 Deliver VIP amenities and F&B orders to guest rooms and suites as per sequence of service and standard.
Communication
 Communicate with service supervisor and or chef in charge when any requests are being address to oneself
 Speak to guests and colleagues using clear, appropriate and professional language.
 Talk with and listen to other employees to effectively exchange information.
 Provide assistance to coworkers, ensuring they understand their tasks.
 Communicate with guests, other employees, or departments to ensure guest needs are met.
 Fill in for Hostess when required
 Answer outlet telephones following respective standards when needed
 Discuss work topics, activities, or problems with colleagues, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
 Be confident to connect with Event Management Team to discuss important points of the event, obtain BEO Change logs, etc.
Working with Others
 Support all colleagues and treat them with dignity and respect.
 Comply with quality assurance expectations and Brand standards.
 Ensure all Brand standards for Restaurant and Private dinning are followed as per the guidelines.
 Partner with and assist others to promote an environment of teamwork and achieve common goals.
 Develop and maintain positive and productive working relationships with other employees and departments.
Quality Assurance/Quality Improvement
Safety and Security
 Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
 Use proper equipment and tools, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
 Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
 Report work- related accidents, or other injuries immediately upon occurrence to manager/supervisor.
 Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
 Complete appropriate safety training and certifications to perform work tasks.
 Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
Policies and Procedures
 Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
 Follow company and department policies and procedures.
 Comply with quality assurance expectations and standards.
 Protect the privacy and security of guests and coworkers.
 Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
 Maintain confidentiality of proprietary materials and information.
 Follow the requirements and tasks as defined in APEC Food & Beverage Cashiering SOP if associate handles cash.
 Perform other reasonable job duties as requested by Supervisors.
 Comply with the requirements of the Marriott Cashiering Responsibilities/Petty Cash Fund and Cashier Overage/Shortage SOPs.

Education and Experience

• Work experience: No
• Language Requirement: No

Training and development programs
Events, trips and team building.
Accident Insurance 24/7.
Recognition and awards.
Promotion to FT / CL.
Trainee allowance.
Free parking & uniform & laundry service.
Opportunities to be a part of global dynamic & diversity environment.
2 meals/ working day.

Cập nhật gần nhất lúc: 2026-03-30 23:35:03