Nikola Jovanovic

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Add-mind Group Hospitality
Restaurant Iris /MAD Nightclub

)
St. Regis Hotel

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St. Regis Hotel

)
Metropol Palace, A Luxury Collection Hotel

and responsibilities:
* Conduct pre‐function meeting with Servers and review all information pertinent to setup and service of
function
* Inspect employee grooming and uniforms rectify any deficiencies
* Check buffet tables/receptions/coffee breaks for cleanliness, attractiveness, and layout.
* Ensure agreement with banquet event order and departmental standards and resolve any problems
* Ensure replenishment of items as specified on banquet event orders and requested by function contact
* Ensure that unused food is returned to the kitchen, that designated condiments are broken down and properly
stored (butters, cream, dressings, etc) and all banquet supplies are returned to designated storage areas
* Ensure all closing duties for staff are completed before staff sign out
* Provide feedback on staff performance to manager and report disciplinary problems to manager and participate
in the counseling of employees
* Foster and promote a cooperative working climate, maximizing productivity and employee morale
* Complete all paperwork and closing duties in accordance with departmental standards
* Review status of assignments and any follow‐up action with Banquet Manager and/or oncoming Supervisor
* Learn the names and personally recognize our regular customers and customers.
* Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and
procedures to supervisor / Banquet Manager immediately

and responsibilities:
•Perform all necessary tasks to service food & beverage according to the standard of performance manual of the
hotel
•Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide
advice to guests
•Practice good customer relations and attend to customer complaints and queries satisfactorily
•Ensure the Outlet is set-up for service and supervise for a smooth operation
•Direct and supervise the service team to ensure that all duties are performed as per standards
•Ensure that all employees have received adequate training to perform their duties
•Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in
order to ensure that the required is available
•Ensure minimum wastage, breakage and spoilage
•Actively use up selling techniques bye exceeding guest expectations and to increase revenue.

and responsibilities:
* To ensure that the service is at all times performed in a professional manner and to the style as specified by the
Restaurant Manager.
* To be fully conversant with every dish served in the Restaurant and to provide explanations as requested.
* To communicate with other Restaurant staff and departments.
* To assist the Restaurant Manager and his Assistants in keeping the morale of the Team up through social and
educational events.
* To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at
all times.
* To assist with mise en place through distribution of tasks and to ensure the monitoring and completion of tasks is done
properly and in time allocated.
* To take responsibility for service in the area of the Restaurant under your responsibility during your shift.
* To assist the Restaurant Manager and his Assistants in the preparation and presentation of training programmes,
briefings and SOP’s.
* To report, monitor or handle small disciplinary matters.
* To ensure that all guest wishes are met so far as is reasonably possible.
* To ensure that all staff call guests by their correct name and title.
* To assist with the Restaurant administration as allocated at twice monthly Management meetings.
* To welcome, sit and take food orders from guests in the Lounge or Restaurant.
* To ensure that service is at all times performed in a professional manner following standards set.
* To ensure that the billing procedure is thorough, correct and signed at completion of each meal.
* To collate information and feedback while attending all staff briefings before each service.
* To obtain feedback from guests and to use this to improve service and to pass on such to the Restaurant Manager and
his Assistants.

and responsibilities:
Coordinated with restaurant manager and performed all service as per requirement.
• Assisted all restaurant managers and organized various events to keep up the morale.
• Evaluated the wine list and provided consultation in pairing to all clients.
• Maintained a neat and clean restaurant area at all times.
• Ensured compliance to all fire regulations and hygiene level required in the restaurant.
• Provided training to junior staff members in coordination with manager