Commis de Cuisine & Service

 Show your passion and flair for delivering exemplary customer service by adopting the “Go MAD” philosophy, striving to ensure each customer experience is memorable.  Responsible for the general service duties of the Restaurant, Bar, Room Service, Banquets and Mini Bar departments, you must possess good communication skills, professional grooming and a positive attitude. 

 Department

 Food & Beverage 

 Reports to

 Hotel Manager, F&B Manager and F&B Outlet Managers 

 Role Classification

 Individual Contributor

 Internal

 Senior Managers, Supervisors and team members  across all departments 

 External

 Customers, potential customers, visitors, vendors and contractors 

 Food & Beverage Service 

• Maintain immaculate presentation and grooming, wearing designated uniform and name badge at all times.
• Provide prompt and courteous service by bussing, serving, and clearing tables and trays in the hotel’s Restaurant, Bar, Room Service and Banqueting departments.
• Greet and seat guests promptly and service their needs in a timely manner; this includes table service, order taking, table clearing and prompt and accurate cashiering in accordance with established service guidelines.
• Have a sound knowledge of all menu and wine items available, offer suggestions, recommendations and where possible, up-sell food and beverage items.
• Ensure that you understand and practice departmental policies and procedures including sequence of service, setup and breakdown for relevant outlet i.e. restaurant, bar, room service and banquets.
• Effectively handle guest complaints wherever possible. Where the problem is beyond your authority, immediately communicate the situation to your supervisor for resolution.
• Assist in maintaining par levels of kitchen and guest room stock as directed by your manager/supervisor.
• Re-stock and maintain service stations with adequate supplies to service forecasted patronage; ensuring outlet is correctly stocked in accordance with outlet stock control guidelines.
• As directed prepare, cook, and serve food at the hotel outlet as required.
• As directed perform associated cleaning duties within restaurant and kitchen operations as required (including dishwashing and stock of restaurant items).
• As directed complete mini bar duties by checking and replacing all missing mini bar stock from all rooms daily following correct guidelines.
• Perform any other reasonable task or instruction as directed by management or a representative of management.

 Team 

• Maintain clear and concise communication with your fellow team members, ensuring that all tasks are completed in a timely and professional manner and in accordance with established guidelines.
• Assist other departments on busy days and completes any other duties as request by the department Supervisor or Manager to meet business demands.

 Knowledge and Development 

• Attend and actively participate in training programs as required.
• Put into practice in the business all TFE training that has been completed.
• Demonstrate a complete knowledge of menu items, their ingredients, cookery methods, and cost.
• Demonstrate sound knowledge of wines and possess a barista level of coffee making skills.
• Demonstrate a working knowledge of hotel in-house facilities, service specifics, hours of operation, and local attractions to assist with guest enquiries.
• Cross train in all different food & beverage outlets where possible to increase flexibility and efficiency.

 Departmental Policies & Procedures 

• Ensure the company code of conduct and team hand book are adhered to.
• Understand relevant departmental policies and procedures, and abide by these team member guidelines at all times.
• Perform all opening and closing duties of the outlet as required.
• Prepare for all service periods and ensure outlet is set up as per departmental guidelines.
• Prepare and serve all beverages according to the guidelines of the standardised recipes manual.
• Know and adhere to the Responsible Service of Alcohol and Food Handlers Guidelines.

Workplace Health & Safety

• Maintain a tidy, clean and orderly appearance in all areas.
• Have a full understanding of emergency procedures.
• Understand TFE Work Health and Safety policies and procedures and abide by them at all times.
• Ensure all Work Health and Safety procedures are adhered to within the Department.
• Report hazards, near misses and accidents at the workplace immediately.
• Ensure security procedures for stores, cash, premises, team members, equipment and chemicals is implemented and maintained in accordance with TFE policies and procedures.
• Ensure guest security and privacy is maintained at all times.

• You have immaculate presentation and grooming and wear the appropriate uniform and name badge at all times, with pride!
• You understand and follow our company code of conduct, team member handbook and relevant departmental policies and procedures.
• You acknowledge the importance of workplace safety and our TFE WHS policies and procedures are front of mind at all times.
• Any hazards, near misses and accidents at the workplace are reported immediately.
• Guest and team member security and privacy is of utmost importance and you maintain this at all times.

• You have a hunger to learn and approach new activities with a positive mindset
• You collaborate with your Manager on personal development and are open to constructive feedback 

• You take accountability for your role, actions, learnings, successes, and mistakes
• Operating with integrity and honesty are of the upmost importance to you 

• You’re self-aware of your own thoughts, emotions and responses and how to manage and regulate them, especially under pressure
• You understand the impact of body language, verbal comments and tone and can also read others’ responses and feelings through these cues 

• You’re a team player and happy to help other departments when needed to achieve overall team goals
• You actively listen to others and contribute to team interactions 

• You’re ace at building rapport with colleagues and guests
• You listen to and acknowledge others’ feedback, ideas and also share your own 

• You communicate concisely, confidently and with warmth and respect
• You engage with direct eye contact and positive body language
• Don’t forget to always use guest and team member names

• Your can-do attitude shines when doing any task and you don’t shy away from a challenge, in fact you volunteer for them
• You understand how individual actions contribute to team goals 

• Tasks are completed promptly and efficiently whenever you’re involved and always to deadline and according to the right procedure
• You’re focused, have high attention to detail and respect others’ time too 

• Adapting to new leadership, processes, requirements, or culture is a smooth transition for you and you speak positively about to change to bring others on board 

• You understand Balanced Scorecard metrics and concepts of ADR, RevPAR, occupancy and F&B productivity metrics
• You know what your team goals and KPIs are and work with them in mind

• Guests have your undivided attention. You connect with them and personalise your service to make a difference to their stay

• You’re a proactive problem solver – you analyse facts and customer information to make sound and logical decisions

• You understand where your role first within the goals of the business and you contribute to the achievement of these goals
• You listen to, consider and embrace diversity and new ideas and styles

• You share your on-the-job knowledge with others and you’re a TFE ambassador when it comes to referring future/potential team members 

 Qualifications

• A current RSA & Food Handlers certificate.
• A degree or diploma in Hotel or Hospitality Management would be preferred but is not essential.
• Occupational Health & Safety qualifications/skills (in food, chemical, and manual handling).

 Knowledge

• Sound knowledge of food and beverage including coffee, wine and cocktail knowledge.
• Sound knowledge of sequence of service.
• Knowledge of Micros point of sale system.
• Proven understanding of the hospitality/tourism industry.

 Prior Experience

• Minimum 1-2 years F&B experience within a similar position in in a property of similar size.