- Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures - Develop departmental standards and procedures to promote salesmanship, beverage creativity and profit - Communicates to his/her superior any difficulties, guest comments and other relevant information - Delivers daily briefings and attends other Food and Beverage meetings as scheduled - Delivers prepared training sessions in line with a departmental monthly calendar - Prepares for service by ensuring the department’s: - Grooming is impeccable and in accordance with ICHG personal presentation standards - Equipment is clean - Equipment is sorted and stored - Glassware is polished - Requirements for special occasions are ready - Music is on - Lighting is on - Outlet is ready for service and guest comfort - Carries out effective service by ensuring all staff are aware of their role in: - Greeting and seating guests - Explaining and up-selling daily beverage specials - Processing food orders accurately - Using trays and tray jacks effectively - Quickly taking food and beverage orders - Ensuring payment methods are handled accurately - Ensuring working areas are cleaned and re-set quickly - Ensuring the bar is clean - Regularly cleaning ashtrays - Conversing with Guests in relation to the food and beverage products - Carries out effective beverage service by ensuring: - Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations - Converse with Guests about wine, advising the types and styles of wine, taking wine orders and serving wine - Promoting and selling cocktails to guests - Making and presenting cocktails Coffee and tea is served hot and in accordance with standard - Patron care standards are adhered to by ensuring: - Guests are advised on alcoholic beverages - The strengths of alcohol is advised and guests are advised as to their effect - Compliance with legal provisions of local liquor codes - Level of intoxication of guests is assessed and appropriate action taken - Advise guest on the hotel’s policy of smoking - Monitor factors which interfere with the total experience of the guest - Cellar operations are carried out including: - Correct use of refrigeration system - Effective operation of the post-mix syrups bulk dispense system - Operating the beer reticulation system - Adhering to stock control procedures - Take appropriate action to resolve guest complaints - Requisition bar items according to bar stocks - Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service - Complete spillage report and submit to Food and Beverage manager at the Conclusion of each shift - Assist the Food and Beverage Manager to source and review outlet musicians - Assist to promote the musicians - Design promotional material which is aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Manager - Works with Superior on manpower planning and management needs - Works with Superior in the preparation and management of the Department’s budget

- Diploma in Hotel Management, Food & Beverage, or related field. - 4 years related experience, including supervisory experience, or an equivalent combination of education and experience - 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. - Problem solving, reasoning, motivating, organizational and training abilities. - Good writing skills - Leadership Skills 2-Position: Chef - Be able to cook both Khmer food and Western food - Flexible, honest and friendly - Willing to work under pressure - hard-working and high commitment - Have at least 2 years of experience 3-Position:Service - Completed secondary education - A Bachelor Degree in Hospitality, will be an asset - work experience in a hotel or restaurant