v Check cash float at the start each shift (morning and evening) v Providing bill when requested \xc3\x98 Cashier should not go to the table to hand over the bill; bill folder should be handed over to the captain waiter/waitress or waiter/waitress of that section. Incase all are busy the bill should be handed over to the hostess. \xc3\x98 Same as above is applied when providing change to the guests. v Providing change for the bill \xc3\x98 Must ensure marash (rose water) is provided with the bill \xc3\x98 Must ensure customer comment card is provided with the bill \xc3\x98 Recheck the bill amount and if correct change is provided and to the correct table. v Keeps track of daily tips with assistance and presence of supervisor \xc3\x98 Keep an account of tips twice a day, first check at 5:00 pm when cash sales are deposited and second check at closing time. \xc3\x98 Supervisor or management should be present while opening the tip box. v Arrange cash deposit twice a day (morning and evening) which is present in cash register with assistance and presence of supervisor. \xc3\x98 Cash will be deposited twice a day by the supervisor in charge, first deposit will be before 12:00 pm (for the night before) and at 5:00 pm for morning sales of the same day. This task is assigned to the Supervisor therefore the cashier will assist in counting and accounting task only. Deposit will be carried out by the Supervisor in charge of that shift. v Keep record and stock of merchandise items \xc3\x98 Inventory tracking of merchandise available and sold. \xc3\x98 Re stocking the merchandise section with items in its designated areas. \xc3\x98 If out of stock or low on stock, the supervisor should be notified immediately. v Handle sales of merchandise items for customer v Record closing statements with assistance of supervisor \xc3\x98 End of day sales report should be provided to the supervisor \xc3\x98 Accounting in all sales of the day and checking if deposited amount is equal to the sales amount. This will be checked by the management on daily basis and if there is a shortage it should be reported to the management immediately. v Record and enter staff meal on daily basis \xc3\x98 The cashier should make sure to enter all staff meals on each day. Also must be aware of staff that did not register for staff meal and enter it on the system accordingly. v Enter take away order for walk in guests. \xc3\x98 Cashier should take and enter any take away order for walk in guests or over the telephone. \xc3\x98 In case of delay the supervisor should be notified immediately. \xc3\x98 Food runner will bring the take away order to the reception. v Answer incoming calls \xc3\x98 Takes order for take away \xc3\x98 Guides guests to the restaurant asking for direction \xc3\x98 Informs guests of details required about the restaurant \xc3\x98 All calls should not be kept on hold for longer than 2 min, must prioritize the callers request for immediate action. Host-Hostess Experience- v Escort guests to their table \xc3\x98 Hosts are to escort each guest to their designated tables. \xc3\x98 Ensure guest do not occupy tables that do not match seating and number of guest \xc2\xa7 E.g. 2 guests sitting in table for 6 is not allowed. \xc3\x98 Ensure waiter/waitress or captain waiter/waitress is are informed of new guests immediately and attended to. v Organize reservations and waiting list \xc3\x98 Keep a record of daily reservation and be aware of it \xc3\x98 Keep a record of waiting list on daily basis (especially weekends) \xc3\x98 Follow up with guests on waiting list \xc3\x98 Follow up with guests for reservation \xc3\x98 Update reservations to the management and supervisors. v Be aware of available table and time it will take for occupied tables to be free \xc3\x98 To ensure guests gets are seated as soon as possible in the right order. v Communicate with guests waiting for their table during busy hours \xc3\x98 Ensure the guests are attended with their requirements whilst waiting for their table. \xc3\x98 Check if they would like to place an order in advance to save time. Orders that are taken should not be entered by the hostess and must be handed over to the captain waiter/waitress or waiter/waitress of that section. v Explain and describe items on the menu. v Explain the story of al Fanar restaurant to guests and tourists. v Give a tour of the restaurants to guests who requests it v Explain items on merchandise section v Answer incoming calls \xc3\x98 Takes reservations during weekdays \xc3\x98 Takes order for take away \xc3\x98 Guides guests to the restaurant asking for direction v Organize table required for reservation \xc3\x98 Depending on number of PAX, arrange the tables accordingly for placement. In special cases the supervisor or management will notify the arrangement settings. \xc3\x98 Such task should be completed with the assistance of waiter and waitress of that section. Job Type: Full-time Salary: AED1,400.00 - AED1,800.00 per month Ability to commute/relocate:

• Abu Dhabi: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cashier cum server: 1 year (Required)

Language:

• English (Required)