Cocktail Waiter/ess - Gaia - Mayfair, London
Hours: 48 hours per week
Established in 2011, Fundamental Hospitality is a UAE born company that unifies the region's leading lifestyle concepts. As an international ecosystem of hospitality brands, the group develops elevated, home-grown concepts that showcase the quality and innovation of the region, whilst exporting them to key cosmopolitan cities around the world. Fundamental Hospitality owns and operates venues across the Middle East and Europe, with ongoing expansion of the group’s concepts into the GCC, Europe, UK, and USA.
About GAIA:
GAIA aims to showcase the core elements of Grecian culture. Combining warm hospitality with intricate details and alluring aspects, GAIA creates a journey of discovery in each and every visit, enticing the explorer within. The homegrown food, beverage and lifestyle concept was born of a collaboration between Evgeny Kuzin and Chef Izu Ani.
We're now recruiting for a Cocktail Waiter/ess to join our team in London.
PRE-SERVICE RESPONSIBILITIES
* Dust all stations
* Set up the restaurant (table layout, chairs, bag stools)
* Set up the stations (napkins, service plates, sauces, salt and pepper, olive oil, oregano, table clothes)
* Table set up
* Polish the glasses
* Check the restaurant cleanliness
* Crumb all banquets and chairs and make sure the pillows are cleaned and puffed up
* Attend the pre-service briefing
SERVICE RESPONSIBILITIES
* Assist the hostess/host to seat the customers
* Greet the guests and take the drinks order
* Place the drinks order
* Serve the drinks, explain the menu and specials if any
* Let the Headwaiter know if any requirements or specifics mentioned by the table before he takes the order
* Once the order is taken, check the mise en place needed and place it on the table using the service plate
* Assist the headwaiter to serve the food when it arrives
* Before clearing a table, always check that it has been called away on Micros
* Once the main courses are finished, clear the table, crumb and refresh the table cloth using the Rotolino method
* Bring the dessert menus and announce the specials if any
* Take the desserts and coffee order and place it on Micros (always ask the guest if they’d like the coffees with or after desserts)
* Once the desserts are finished, clear them
* When the guests ask for the bill, always double check with the headwaiter and sommelier in case the wine check and bill check hasn’t been done before dropping it on the table
AFTER-SERVICE RESPONSIBILITIES
* Clear and clean your station
* Bring the condiments (olive oil, oregano, etc.) back to the pass
* Clean and crumb the banquets and chairs
* Place all the chairs on the table for the cleaners
* Make sure no food is left anywhere
Your Benefits:
* Staff meals during working hours
* Discounts for you, your friends and family in our venues
* Uniforms
* Recognition Program
* Access to the Employee Assistance Programme
* International career opportunities
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