Job Description
1.SERVING GUEST
2.TAKING FOOD ORDERS FROM V.I.P GUEST
3.ARRANGE BREAFING EVERY DAY
4.MANAGING RESTAURANT,ROOM SERVICE,AND F&B TEAM TOGETHER
5.PREPARING DUTY TIME SHIFT
6.RESPONCIBLE FOR MENU PLANING,RESTAURANT INVENTRY,AND COST CONTROL
6.TAKE BANQUET ORDERS AND PREPARE MENU ACCORDING TO THE GUEST CHOICE
Qualifications/Skills Required
1. 3 YEAR DIPLOMA IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY FROM SREENIVAS COLLEGE OF HOTEL MANAGEMENT,MANGLORE,INDIA
2. 1 YEAR DIPLOMA HOTEL MANAGEMENT AND TOURISM FROM SCHOOL OF ENGNEERING,TRIVANDRUM,KERALA
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