Working Hours - Monday to Saturday, 7am to 12noon.

Primary Responsibilities

• Professionalism: Maintain a professional and positive attitude
• Guest Experience: Develop a close rapport with in-house guests, gather preferences, and provide personalized service to ensure a memorable stay.
• Food and Beverage Standards: Possess Food and Beverage skills, ensuring a high level of dining experience and following safety and hygiene policies.
• Feedback: Gather guest feedback and report to management for service improvements.
• Lounge Service: Handle service and address guest needs in the Pacific Lounge, adhering to Pan Pacific Brand and LQA standards.
• Ordering and Stock Management: Place ingredient orders through the property’s ordering system, ensuring correct quantities, material codes, and delivery dates. Receive purchased items, verify quality and quantity, and reject damaged goods.
• Equipment and Maintenance: Ensure all department equipment is in good working condition and report any issues to the supervisor for resolution.
• Buffet and Dining Setup: Assist with setting up and clearing buffet counters and dining areas.
• Complaint Management: Address guest complaints and requests, escalating issues to relevant departments and ensuring they are logged properly.
• Food Quality Monitoring: Monitor the quality and quantity of food and beverages served, ensuring proper storage and adequate temperatures to prevent bacterial growth.
• Cleanliness: Maintain cleanliness of chinaware, silverware, glasses, trays, and trolleys used during food service. Sanitize work tools and workstation regularly in line with health regulations.
• Dish Preparation: Assist in the preparation and finishing of dishes during service as instructed by the supervisor.