Deliver F&B service in accordance with departmental standards and procedures. 2. Interacts with guests in each of the outlets to solicit comments. 3. Communicates with F&B management any difficulties, guest comments and other relevant information. 4. To demonstrate the 12-Service Excellence Basics and ensure the whole of the Outlet team continually follows the same. 5. To rotate and schedule all colleagues in order to provide full coverage for efficient service and to maximize productivity. 6. Interacts with guests in each of the outlets to solicit comments. 7. To recover guest complaints, if any take remedial action immediately. 8. To ensure that all guests are greeted and seated courteously without delay at a properly set and clean table. 9. To ensure that all guests are served promptly. 10. Check on guest satisfaction by talking to the guest. 11. To exercise control measures to cut down of chinaware and glassware breakage. 12. To be responsible for a daily report in the form of a log book compiled for all shifts. 13. Obtains all information available for upcoming year occupancy, forecast, trends, reservations, festive periods, etc. 14. Keeps updated with new products in the market.