Job Detail

Company	Outsourcing(Cambodia)inc
Type	Private Limited Company
Function
Employees	100
Location	PhnomPenh

Position Title	Food & Beverage Receptionist	Level	Middle
Hiring	1	Salary
Sex	Male/Female	Age	24
Public Date	2020-04-17	Closing Date	2020-05-17
Term	Full-Time	Qulification	Bachelor-Degree
Language	English	Language Level	Good
Location	Phnom Penh	Benefit

Job Description

	• Check the reservation book for reservations for the next meal period. • Notify the supervisor of any parties of more than six. • Distribute reservations among all servers equally, informing them of all information necessary. Example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests. • See that the reservation signs are placed on the tables. • Inquire with the kitchen what the daily specials are for the shift. • Always answer the phone politely using a friendly tone and being informative. • The telephone must be answered on a maximum of three rings. • If a customer has any questions, it is your responsibility to answer them accurately. Therefore, know your product and price list. • You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the daily specials. • Read the Area Information Magazine to know the area and what is going on. • Ask the day and date required. • Ask the time they would like to dine. • Ask how many in the party. • Ask if they would prefer smoking or non-smoking. • Ask under what name they would like the reservation. • Ask the phone number or room number. • Ask if there is any special occasion or requirements. • Once all of the information is obtained, repeat it to the customer using their name. • All reservations are to be printed directly into the reservation book. Never write a reservation on a piece of paper. • Please inform the reservation that we will hold their reservations for 15 minutes and then we will be releasing it. • Except in emergency situations, no employees are permitted personal phone calls or have the use of the telephone at any time. • You are not permitted to give out any personal information over the telephone. Example, Phone numbers, schedules to anyone except staff members. • When a staff member calls to inform us that they will be absent or late, you are to inform the supervisor on duty. • All messages are to be taken on the appropriate message pad, and not on a scrap piece of paper. • The hostess is a very important part of Your Restaurant’s experience. Always remember you are the first and the last person the customer sees. Therefore, you are their first and last impression. • It is of utmost importance that someone is present at the hostess station at all times. • Go to the guest at the entrance and welcome them to Outlet and introduce yourself. • Never walk more than three paces in front of the guest. • Never walk to fast. • Once at the table, pull out the chairs for the ladies first and then any other guest you can accommodate. • Once the guests are seated, hand them the menu in their hand and tell them who their server will be. Then tell them to enjoy their evening at Your Restaurant. • On departure of a guest, you must make contact with them. Ask them how their evening was and say good-bye. • If there are any complaints, retrieve a manager or supervisor immediately • Handover the Restaurant Survey tracking form and get feedback from the guest.

• Check the reservation book for reservations for the next meal period.
• Notify the supervisor of any parties of more than six.
• Distribute reservations among all servers equally, informing them of all information necessary. Example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
• See that the reservation signs are placed on the tables.
• Inquire with the kitchen what the daily specials are for the shift.
• Always answer the phone politely using a friendly tone and being informative.
• The telephone must be answered on a maximum of three rings.
• If a customer has any questions, it is your responsibility to answer them accurately. Therefore, know your product and price list.
• You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the daily specials.
• Read the Area Information Magazine to know the area and what is going on.
• Ask the day and date required.
• Ask the time they would like to dine.
• Ask how many in the party.
• Ask if they would prefer smoking or non-smoking.
• Ask under what name they would like the reservation.
• Ask the phone number or room number.
• Ask if there is any special occasion or requirements.
• Once all of the information is obtained, repeat it to the customer using their name.
• All reservations are to be printed directly into the reservation book. Never write a reservation on a piece of paper.
• Please inform the reservation that we will hold their reservations for 15 minutes and then we will be releasing it.
• Except in emergency situations, no employees are permitted personal phone calls or have the use of the telephone at any time.
• You are not permitted to give out any personal information over the telephone. Example, Phone numbers, schedules to anyone except staff members.
• When a staff member calls to inform us that they will be absent or late, you are to inform the supervisor on duty.
• All messages are to be taken on the appropriate message pad, and not on a scrap piece of paper.
• The hostess is a very important part of Your Restaurant’s experience. Always remember you are the first and the last person the customer sees. Therefore, you are their first and last impression.
• It is of utmost importance that someone is present at the hostess station at all times.
• Go to the guest at the entrance and welcome them to Outlet and introduce yourself.
• Never walk more than three paces in front of the guest.
• Never walk to fast.
• Once at the table, pull out the chairs for the ladies first and then any other guest you can accommodate.
• Once the guests are seated, hand them the menu in their hand and tell them who their server will be. Then tell them to enjoy their evening at Your Restaurant.
• On departure of a guest, you must make contact with them. Ask them how their evening was and say good-bye.
• If there are any complaints, retrieve a manager or supervisor immediately
• Handover the Restaurant Survey tracking form and get feedback from the guest.

Job Requirement

	• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company. • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency. • Able to read and write English • Food service experience with general knowledge of restaurant operations preferred. Contact Person: HR Officer Facebook Page: https://www.facebook.com/outsourcingcambodia Phone: 023 5197 888 / 086 986 133 / 096 641 7309 Email : info@outsourcingkh.com

• Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local government agency.
• Able to read and write English
• Food service experience with general knowledge of restaurant operations preferred.

Contact Person: HR Officer

Facebook Page: https://www.facebook.com/outsourcingcambodia

Phone: 023 5197 888 / 086 986 133 / 096 641 7309

Email : info@outsourcingkh.com

Food & Beverage Receptionist

Job Description

Job Requirement