Terms: This is a temporary, full time job, which requires working days, evenings, and weekends. Shift work is involved.

Salary: will be negotiated and depends on the skills and experience of the applicant.
Notes: gratuities, and other benefits.

Education: The applicant should have completed high school.

Experience: is an asset.

Credentials required: The applicant should have Food and beverage server certification, Wine service certification, Responsible beverage service certification.

Business Equipment and Computer Applications: Point-of-sale system

Weight Handling: Up to 9 kg (20 lbs)

Work Setting: Restaurant, Formal dining room, Delicatessen, Coffee shop, Bistro

Food and Beverage Serving Skills: Serve food and beverages, general plate service, Serve food and beverages, formal or French service, Present bills to customers and accept payment in cash, credit or debit cards, travellers cheques or room billings, Describe menu items including daily specials for customers, Advise on menu selections

Wine and Stewarding/Serving Skills: Describe and advise on wine selection, Present, open, pour and serve wine in appropriate wine glassware

Additional Skills: Customer service oriented, Must be of legal age to mix and serve alcoholic beverages, Assist customers with special needs, Enforce provincial/territorial liquor legislation and regulations, Balance cash and record sales, Clear and clean tables, trays and chairs, Load buspans and trays, Set tables, Replenish condiments and other supplies at tables and serving areas

Own Tools/Equipment: Uniform

Transportation/Travel Information: Own transportation

Essential Skills: Numeracy, Oral communication, Working with others, Job task planning and organizing, Finding information, Continuous learning

Languages: Other than English, the applicant should speak French, read French, write French.

Profile: for Restaurant Nectar International Cuisine

Restaurant International Cuisine

This job in no longer available

The contact information has been removed

Order Number: 4920119

Post date: 2010-03-18