Full time @Amerald Properties Sdn Bhd
  • Lot 1231, Jalan Kg Punggai, Sungai Rengit, 81600 Pengerang View on Map
  • Post Date : 04/04/2022
  • Apply Before : 30/04/2022
  • Salary: RM1,200.00 - RM1,499.00 / Monthly
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Job Detail

  • Career Level Intermediate
  • Experience Entry/Fresh
  • Gender Any
  • Industry Hotel/Restaurant
  • Qualifications Certificate

Job Description


Responsible for the operational activities of Banquet which covers meeting room set up, overall service, tidiness and cleanliness of all banquet area based on company’s standard.

Responsible for serving restaurant’s and bar guests in a friendly and professional manner.


1. Welcome the guest and escort them to the table. Identify any VIPs, guests with campaign benefits, All Inclusive and other special arrangements.

2. Present the menu & drink list.

3. Take the guests’ orders, make recommendation and apply suggestive selling technique.

4. Repeat the guests’ orders and bring them to the tables accordingly.

5. Clear dirty dishes from the tables to the station.

6. Present the guests’ bill and take the payment which is to be coordinated with the Cashiers.

7. Bid farewell to the guests and ask for feedback (guest comment).

8. Reset up the tables for the next turnover.

9. Attend the daily outlet briefing.

10. Conduct all working directive from superiors and customers accordingly and appropriately.

11. Responsible in preparing the banqueting facilities which include cleanliness, tidiness, set-up, equipment, food & beverage, amenities etc. as per set Event Orders or directives from superiors or customers.

12. Responsible for providing good service to the customers as per company standard.

13. Conduct good cooperation and relationship with other departments in the hotel, especially the ones directly related with banquet operations such as housekeeping, engineering, laundry, food & beverage store and stewarding.

14. Responsible in conducting and maintaining working performance standards of banquet service.

15. Maintain the cleanliness, tidiness and hygiene of working area as well as personal appearance as per company standard.

16. Responsible in maintaining the condition and arranging storage of banquet equipment such as stage, table, chair, stair case, trolley, service station, cutleries etc.

17. Responsible in providing service equipment needed for operational as required by the Event Order.

18. Participate in training sessions conducted by superiors or training programs conducted by the training department.

19. When needed, assist other sections in their work for the effectiveness of housekeeping operations.

20. Communicate with Captains/Supervisors regarding guest comments or complaints or operational problems to provide the most efficient and effective solution.

21. Understand the Food and Beverage menus covering the taste, descriptions, and presentations.

22. Identify, anticipate and attend the guests’ needs proactively.

23. Do any other works necessary for the hotel and/or specific tasks assigned by the superior(s).

24. As the Hotel is into full multitasking, you may be required to transfer from one section to another in the same division as deemed necessary by your Division Head.

25. Possesses full knowledge of emergency procedures of emergency response.

26. Ensures that all staffs are aware of emergency procedures at all times.

27. Attends scheduled employee training and periodic reviews on departmental responsibilities in case of emergencies.

28. Being part of the Emergency Response Team (ERT) member in the hotel when the need arises.

29. Adheres to specified hygiene and personal appearance standards of the Hotel.

30. Adheres to the provisions outlined in the Employee Handbook, Disciplinary Code and Rules & Regulations.

31. Maintains the highest standard of professionalism, ethics and attitude towards clients and colleagues.

32. To perform any other tasks deemed necessary for the smooth operation of the organization.

33. Must have been VACCINATED or undergoing 2nd dose VACCINATION

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