BAR WAITER / WAITRESS

The associate is responsible for attending to all food and beverage needs of guests to ensure maximum satisfaction. Key expectations include:

• Recommending menu items, taking accurate orders, suggesting daily specials and special events, serving food and beverages promptly, and maintaining continuous guest interaction to provide attentive, courteous, and efficient service.
• Actively engaging with guests throughout the dining experience to ensure their needs are met and any issues are addressed immediately, maintaining a high level of guest satisfaction at all times.
• Working closely with supervisors to ensure smooth restaurant operations and maintaining effective communication and coordination with the kitchen and stewarding teams.
• Performing all duties in strict compliance with Cocoon Maldives policies, Standard Operating Procedures (SOPs), and all applicable rules and regulations set by the Maldivian Government.

General Duties

• Compliance: Perform duties in accordance with the Standard Operating Procedures (SOPs) and guidelines of Cocoon. Follow all reasonable instructions from management within job capability.
• Professionalism: Maintain high standards of personal appearance by being well-groomed, hygienic, and properly dressed in uniform at all times. Carry out all duties and responsibilities in a professional manner. Maintain professionalism at all times, both on and off duty, and uphold the standards of Cocoon Maldives.
• Punctuality & Organization: Report to duty on time and maintain punctuality. Stay well organized and ensure all required tools and accessories are ready for work.
• Flexibility: Perform any additional duties assigned by the Department Head.

Specific Operational Duties

• Service & Setup: Prepare tables and restaurant areas for food and beverage service in a clean, courteous, and efficient manner. Present menus, recommend items, take orders, and serve food and beverages as requested by guests. Assist the Restaurant Captain in service and setup, including mise-en-place preparation according to hotel standards. Ensure all mise-en-place is properly prepared and service-ready at all times.
• Guest Relations: Be polite, friendly, and courteous toward guests at all times. Handle minor guest complaints professionally and report all major issues to the F&B Manager immediately. Share guest feedback, suggestions, and solutions with the F&B Manager for improvement. Be flexible and assist guests whenever possible within management guidelines.
• Product Knowledge & Sales: Have full knowledge of menus, beverages, wines, and specials to recommend and upsell items. Practice professional salesmanship and positive selling techniques at all times. Support sales promotion efforts and suggest ways to improve guest satisfaction.
• Operations & Billing: Ensure all food and beverage items are correctly recorded and billed using the Micros system when required. Obtain guest signatures on checks when necessary. Ensure proper clearance of items from the restaurant to the kitchen stewarding area.
• Maintenance & Cleanliness: Participate in cleaning, stock taking, and other assigned restaurant activities. Assist in closing procedures of the outlet as per standards. Ensure proper care of guest belongings, hotel equipment, stock, and furniture, and report any issues immediately.
• Teamwork & Efficiency: Work cooperatively with all hotel departments to ensure smooth guest service. Follow all SOPs strictly and maintain service standards without compromise. Participate in daily briefings and monthly meetings. Read and follow all company notices and departmental communications. Use resources responsibly to help control operating costs (electricity, water, linen, equipment, etc.).

Guest Satisfaction & Recognition

• Objective: Ensure a high standard of service that reflects positively on the resort.
• Target: Achieve a minimum of 7 positive guest reviews or mentions under their name each month.

Grooming, Hygiene & Professional Appearance

• Objective: Reflect the image and reputation of the organization.
• Target: Report to duty in complete and approved uniform at all times, maintaining excellent personal hygiene and a professional appearance in full compliance with the resort's grooming standards.

Training, Attendance & Development

• Objective: Improve daily performance through continued learning and application of acquired knowledge.
• Target: Complete a minimum of 4 hours of training each month, and attend at least 90% of scheduled trainings and briefings.