Job Description

1. Guest Relations & Table Management

• Welcoming & Seating: Receiving guests warmly and managing the seating arrangements to enhance efficiency.
• Menu Knowledge: Familiarizing yourself with the ingredients, cooking techniques, and potential allergens of each dish to offer informed suggestions.
• Order Processing: Utilizing Point of Sale (POS) systems to accurately record orders and relay any special dietary needs to the kitchen staff. 

2. Service Operations

• Service Protocol: Perfecting the order of serving beverages, starters, main courses, and desserts.
• Table Upkeep: Clearing used dishes, refilling water glasses, and ensuring the dining space remains clean and orderly throughout the shift.
• Payment Processing: Managing bills, handling cash and card transactions, and overseeing loyalty program activities. 

3. Operational Learning (The "Intern" Aspect)

• Inventory Assistance: Supporting the management of front-of-house supplies, including napkins, cutlery, and glassware.
• Opening/Closing Duties: Acquiring knowledge of the detailed checklists needed to prepare the restaurant for successful operations or secure shutdowns.
• Feedback Mechanism: Monitoring guest feedback, whether complaints or compliments, and communicating trends to management to enhance service quality.

Job Requirements

• Current Enrollment: Candidates are typically required to be enrolled in a Certificate Diploma or Degree program in Hospitality Management Culinary Arts Food Science or Tourism.
• Documentation: A formal "Letter of Recommendation" or "Internship Request" from the career services office of your university is necessary.
• Commitment Duration: An engagement spanning to 6 months is essential for a comprehensive understanding of the entire operational cycle.
• Language Skills: Proficiency in the local language is expected; being bilingual (for instance English and Mandarin) is a significant asset in our dining establishments.

Skills