Order Taking & Serving: Accurately capture à la carte food and beverage orders, communicate efficiently with the kitchen team, and serve items promptly.
Table Maintenance: Efficiently clear plates, sanitize tables, reset cutlery for the next guests, and manage high guest turnover smoothly during peak hours.
Cleanliness & Safety: Maintain strict hygiene and cleanliness across the dining floor, side stations, and buffet areas in compliance with resort food safety regulations.
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