In order to assist you in completing your application, following are job duty examples for Food Service, Front Desk and Culinary:

1. Greeted and escorted guests to table, provided a warm and friendly welcome.
2. Assist guests in order selection by promoting specific menu items and specials.
3. Ensured customer service by remaining accessible and friendly.
4. Anticipated, identified and fulfilled guests’ needs.
5. Respond to inquiries regarding meal preparation and service.
6. Ensure high guest check averages by suggesting and selling additional food and beverage items.
7. Continually visited guest tables to promote inviting and attentive service.
8. Regularly follow-up with guest tables and promptly fulfilled additional requests.
9. Collect payments and balance transactions with receipts.
10. Frequently assisted colleagues to foster and promote teamwork while providing exceptional service and guest dining experience. 
11. Conducted side work and restocking supplies.
12. Provided dining service for this exclusive 60-cover restaurant. Responsibilities included overseeing reservations, assisting in menu development, training staff, and serving as the restaurant's representative to the public.
13. Described menu items, daily specials in detail and provided recommendations when requested.  Handle cash, bus tables, and input orders.  Ensured all guest expectations were met and exceeded by actively checking up with customers and quickly corrected issues.
14. Provided superior guest service, friendliness and restaurant cleanliness using the restaurant’s policies and procedures.  Promptly greeted guests and took orders.  Accurately prepared checks and handled payment.  Bussed tables and stocked service areas with supplies.

1. Check guests in and out in a timely and courteous manner.
2. Ensure reservations are taken correctly and courteously.
3. Available at all times to deal with guest complaints and problems.
4. Greeted, registered, and assigned rooms to guests.
5. Verified customers' credit, and established how the customer will pay for the accommodation.
6. Kept records of room availability and guests' accounts, manually or using computers.
7. Computed bills, collected payments, and made change for guests.
8. Performed simple bookkeeping activities, such as balancing cash accounts.
9. Issued room keys and escorted instructions to bellhops.
10. Reviewed accounts and charges with guests during the check out process.
11. Posted charges, such as those for rooms, food, liquor, or telephone calls, to ledgers manually or by using computers.
12. Transmitted and received messages, using telephones or telephone switchboards.
13. Contacted housekeeping or maintenance staff when guests report problems.
14. Checked out the in and out time of all customers timely and well-mannered.
15. Maintained the office area and desk clean and neat to facilitate the customers.
16. Managed the customers related tasks such as giving room, taking cash, provide customers requirement etc.
17. Offering assistance to guests and provide every essential thing to create loyal and happy guests.
18. Performing front as well as back of house duties for the satisfaction of every guest.
19. Organizing, making and canceling reservation bills and offering occasional valet parking and providing bell service and delivery.
20. Aware of pertinent information related to each group in the hotel and when and where meetings will be held.
21. Responsible for knowing the every guest name and utilize it at the possible opportunity.
22. Providing guests fast, friendly and efficient service while managing guests on telephone as well as in front of me.
23. Outstanding ability to perform several tasks at once.
24. Assisting supervisor/managers with their tasks as well as completing essential reports.

1. Season and prepare a wide variety of foods in a high volume, upscale, top rated restaurant using a full range of cooling methods.
2. Carve and display meats, vegetables, fruits, and salads; replenish service lines as necessary.
3. Prepare and bake simple pastries and rolls.
4. Cater special events as required.
5. Maintain clean work areas, utensils, and equipment.
6. Worked in conjunction with seasoned Chefs to set up and operate all restaurant food line stations.  Developed the presentation, preparation and portioning of banquet entrees.  
7. Worked under top rated Chefs to produced excellent dishes and fine cuisine and create new interactive culinary stations for banquet affairs.
8. Seasoned and prepared menu items.  Stocked and prepped food, rotated supplies and ensured safe raw food storage.  Operated stoves, food processor, steamers, slicers and ovens.  Maintained a sanitary and safe work environment.
9. Effectively prioritized food preparation tasks within a fast paced kitchen environment.
10. Prepared meals in a high volume kitchen with exceptional quality, emphasizing on fine detail, precision and quality.

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