The Tanglin Club – F&B Service Intern

F&B Outlet 

• Attend pre-service briefing.
• To set up the outlet in accordance with the instructions and requirements as per the F&B standard operating procedure.
• To be familiar with the sequence of services and ensure that orders are served properly and with correct utensils.
• Keep station neat and clean during service. Constantly patrol assigned station, removing service items and condiments as per established policies and procedure.
• Always notify your superior before leaving the floor or banquet service area.
• Use proper outlet clearing tools. Be totally familiar and practice safe handling care and storage of all equipment.
• Ensure all equipment not in use are returned to its proper storage area in clean condition before end of each shift.
• Return all food to kitchen and, clean serving equipment to proper storage area.
• Complete any assigned side work, such as refilling condiments, sorting linens, cleaning/storing serving equipment, etc.
• Informed superior of any lost or damage equipment, linen etc.
• To adhere to the service standards, Club rules, regulations and policies established by the Club.
• To have a good working knowledge and practices of the POS System

Attending to Guest

• Performing all guest contact activities in a cordial, efficient and professional manner at all times; maintaining a commitment to guest satisfaction
• Maintaining a cooperative, team-like attitude in working with supervisors and fellow associates (both within departments and other departments) to help achieve our common goals of maximizing guest satisfaction and profit margins.
• To possess thorough food and beverage knowledge of the assigned outlet menu, drink list and wine list and be equipped to answer guest queries about the menu.
• To greet and seat guests upon arrival and whenever the possible to greet guests by names.
• To seat, take food and beverage orders correctly and serve guests. Suggest daily specialties and make recommendations to guest in order to achieve budgeted average food and beverage check.
• Acknowledged and respond to all guest’s request, bringing them to the attention of (or turning them over to) the captain/colleague as appropriate.
• Ensure proper communication between inter-departments is maintained (particularly kitchen).
• Perform all other duties as assigned by supervisors/management.