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Good opportunity

Awesome opportunity in Ireland

Personalities make the difference. Finding good waiters is one of the biggest challenges in the restaurant industry today. Apart from the difficult working conditions and possibly low wages, the biggest reason is that very few good waiters will stay in that position for long and not get promoted to higher positions. This position, unfortunately, does not exert charm in our social environment, nor does it shine on the one who holds it, as much as, for example, the position of a bartender or a cook. All of us involved in this area know very well that SOP's, theoretical training, knowledge of the menu and the wine list, can never be enough in order to have sufficient restaurant service.  The most basic values that one needs to be an exceptional waiter are the perception of his work, the friction on his object, and his thirst to serve his guests. Good service requires above all ethics and personality. So let's embrace all those great professionals out there, say thank you, and stop telling them the phrase "...you won't be a waiter forever..." It is not a shame. It is a position that shows a huge lack of professionals!

Not a bad day at our bar! Been told during an interview not too long ago: You can't have your own rock laid back bar without many standards and run a high end F&B operation in a hotel. Is totally different. *It is and I did not get the job* The understanding of the markets and their differences and how to approach them is the key of success not only in Food and Beverage but in hospitality. Every market is different.. every market has potential. #FoodAndBeverage #Hospitality #Concepts

A Complete Guide on Becoming a Bartender in India In India, the bartending industry is experiencing remarkable growth, with a surge in demand for skilled bartenders across restaurants, bars, hotels, and events. Becoming a bartender in India offers exciting career prospects, blending mixology expertise with customer service flair. This comprehensive guide will delve into the steps, skills, and opportunities for aspiring bartenders in India. Why Choose Bartending as a Career? Bartending is not just about mixing drinks; it's an art that combines creativity, sociability, and entrepreneurship. Here are compelling reasons to pursue bartending as a career: 1. Lucrative Opportunities The hospitality sector in India is thriving, creating numerous job openings for talented bartenders. With the rise of cocktail culture and luxury experiences, skilled bartenders are in high demand, offering competitive salaries and tips. 2. Creativity Unleashed As a bartender, you have the freedom to experiment with flavors, craft signature cocktails, and showcase your artistic flair. It's a dynamic profession that rewards innovation and originality. 3. Diverse Work Settings From upscale lounges to beachside bars and exclusive events, bartenders enjoy working in diverse environments, making every day unique and exciting. Steps to Become a Bartender in India 1. Enroll in a Bartending Course Kickstart your journey by enrolling in a reputable bartending school. Look for programs that cover mixology techniques, beverage knowledge, customer service, and bar management. 2. Gain Hands-On Experience Apply for internships or part-time roles at bars and restaurants to gain practical experience. Learning on the job is invaluable for mastering the art of bartending. 3. Develop Essential Skills To excel as a bartender, hone skills such as drink preparation, cocktail presentation, customer interaction, and inventory management. 4. Build Your Network Networking is crucial in the hospitality industry. Attend industry events, join professional associations, and connect with seasoned bartenders to expand your contacts. 5. Obtain Certifications Consider acquiring certifications like TIPS (Training for Intervention ProcedureS) or BarSmarts to enhance your credibility and employability. Essential Skills for Bartenders Successful bartenders possess a blend of technical expertise and soft skills: 1. Mixology Mastery Master the art of mixing drinks, understanding flavor profiles, and creating bespoke cocktails. 2. Customer Service Excellence Provide exceptional service, engage with patrons, and anticipate their preferences to enhance their experience. 3. Attention to Detail Precision in measurements, garnishes, and presentation is crucial for consistency and quality. 4. Problem-Solving Abilities Quickly resolve issues like supply shortages, customer complaints, or equipment malfunctions.

[Job Responsibilities and Duties of a Service Waiter at Nando’s Avenue K ] As a service waiter, my primary responsibility is to provide excellent customer service to patrons at the restaurant. This entails a range of tasks, including setting up tables, chairs, and equipment, as well as arranging table settings. Upon customers' arrival, I will warmly greet them and escort them to their designated seats. Taking their orders for food and beverages will be part of my role, ensuring accuracy and attentiveness. I will then serve the ordered items promptly and professionally, ensuring that customers have everything they need throughout their dining experience. Clearing plates and glasses from the tables during and after meals is also within my purview. In addition to these duties, I may assist with the breakdown and cleanup of the event space, maintain a clean and organized work area, and adhere to service operations and logistics guidelines. To effectively perform my job, I must possess excellent communication and customer service skills. Working in a fast-paced environment while multitasking and staying organized is a necessity. Knowledge of food and beverage service and etiquette is also crucial, along with an understanding of service operations. In summary, my role as a service waiter involves delivering exceptional customer service, ensuring a pleasant dining experience, and maintaining a professional and efficient service environment. #work #experience #communication #restaurant #environment #foodandbeverage #workexperience #parttimework

A restaurant waiter who is not a sommelier? It is not complete professionally.

#HoReCalogy Q. What is The hierarchy of a food and beverage department in a HoReCa ? A. The hierarchy of a food and beverage department in a HoReCa can vary depending on the size and structure of the hotel, but in a typical hotel organization, the hierarchy might look something like this: 1.    #Food and Beverage Director or Director of Food and Beverage: This is the highest-ranking position in the food and beverage department. The director is responsible for overseeing the entire food and beverage operation in the hotel. They develop strategies, set budgets, and make high-level decisions to ensure the department runs smoothly and profitably. 2.    #Assistant Food and Beverage Director or Assistant Director of Food and Beverage: This role supports the director in managing the department. They may take on some of the director's responsibilities in their absence and help implement the department's strategies. 3.    #Food and Beverage Manager or Outlet Manager: Food and Beverage Managers are responsible for specific outlets within the hotel, such as restaurants, bars, banquet halls, or room service. They oversee the day-to-day operations of their assigned areas, including staffing, customer service. 4.    #Restaurant Manager: In hotels with multiple restaurants, each restaurant may have its own manager. These managers are responsible for the operations of their specific restaurant, including staff management, customer service, and profitability. 5.    #Bar Manager: Similar to restaurant managers, bar managers oversee the operations of hotel bars. They are responsible for maintaining the bar area, managing staff, and ensuring the bar's profitability. 6.    #Banquet Manager: Banquet managers focus on organizing and managing events, conferences, and banquets held in the hotel's banquet halls or meeting spaces. They coordinate with event planners, caterers. 7.    #Room Service Manager: In hotels that offer room service, a room service manager is responsible for this department. They ensure that orders are taken, prepared, and delivered to guest rooms efficiently. 8.    #Assistant Managers or Supervisors: These are mid-level managers who assist their respective managers in running the day-to-day operations of their areas. They often handle scheduling, training, and resolving customer issues. 9.    #Food and Beverage Supervisors: These individuals oversee specific shifts or sections within a restaurant, bar, or banquet area. They ensure that staff are performing their duties correctly and that customers are satisfied. 10. #Servers, Bartenders, Cooks, and Waitstaff: These are the frontline employees who interact directly with guests. They take orders, prepare food and drinks, and serve guests in various capacities. 11. #Kitchen Stewarding Staff: Also called as #Support Staff: This category includes dishwashers, cleaning staff, and other personnel responsible for maintaining cleanliness and orderliness in the food and beverage areas.

#hiring Barista - Dine Boston $17/HOUR + TIPS - BOS Airport, Boston, United States, $2K/hr, fulltime #jobs #jobseekers #careers $2K/hr #Bostonjobs #Massachusettsjobs #HospitalityTourism Apply: https://lnkd.in/e8rAjPWF Description:POSITION TITLE: BaristaREPORTS TO: Restaurant ManagerWHO WE ARE: "Every team member, every day"; "Every guest, every time" These are not only our core values, but actually our way of life. Our team is comprised of individuals who have a passion to create memorable experiences and who are intentional in every guest interaction and every meal served. Our team members are passionate about being ambassadors to the local food scene for each & every traveler passing through their city. We are unwavering in our commitment to preparing freshly made food and drinks, inspired by using the best local brands and ingredients. Tastes on the Fly upholds the integrity of each of our brand partners, replicating down to the slightest details, what has made them so admired in their own community.OUR MISSION: We align with the community's top chefs, beloved local food brands and restaurant teams committed to being part of something unique in order to bring a taste of the authentic local dining scene to an airport.HISTORY: When four restaurant entrepreneurs started Tastes on the Fly in 1999, they had a singular focus; bring travelers a high quality taste of place by executing with the same passion as the original restaurant locations from the community. Since its inaugural opening at San Francisco International Airport in 2000, Tastes on the Fly has grown into one of the largest boutique airport dining operators. The company prides itself on delivering on its promise to bring top tier food and beverage options to passengers in some of the busiest airports in North America.DIVERSITY, EQUITY, & INCLUSION: We have a passion about what we do and our team members reflect that in all ways. We intentionally create a work environment that fosters learning and growth. Aligning engaged leadership, a commitment to core values on quality, and a genuine sense of appreciation, has resulted in industry leading team member retention. When a team member joins Tastes on the Fly, they join the family.Requirements:REQUIRED KNOWLEDGE AND ABILITY:1. Ability to understand verbal English, i.e. guest requests and questions.2. Ability to write and read English3. Ability to handle guests' requests4. Ability to use a POS system5. Knowledge of basic food service6. Ability to handle, count, and balance cash registers.7. Ability to work in a fast-paced environment and multitaskSUPPORTIVE FUNCTIONS:1. Perform general cleaning tasks using standard, approved cleaning products as assigned by the manager.2. Folding napkins for other meal periods to maintain adequate supplies3. Maintain employee meal checks and "Spill" tabs4. Perform all other duties asked of you related to the operation of