Key Responsibilities and Required Skills for F&B Attendant

🎯 Role Definition

As our new F&B Attendant, you are more than just a server; you are an ambassador for our brand and a curator of memorable guest experiences. You will be responsible for the entire service cycle, from a warm welcome to a fond farewell. The ideal candidate is a proactive and engaging individual who anticipates guest needs, communicates effectively with both front-of-house and back-of-house teams, and maintains a pristine and inviting dining environment. This position requires grace under pressure, a genuine passion for food and beverage, and an unwavering commitment to upholding the highest standards of service excellence.

📈 Career Progression

Typical Career Path

Entry Point From:

Busser / Food Runner
Host / Hostess
Barback
Entry-level with a strong customer service background

Advancement To:

F&B Supervisor
Restaurant Captain / Maître d’
Sommelier / Lead Bartender
F&B Management Trainee

Lateral Moves:

Banquet Server
Room Service Attendant
Barista

Core Responsibilities

Primary Functions

Proactively greet guests in a warm, friendly, and professional manner upon arrival, seating them at appropriate tables and presenting menus.
Provide detailed information on menu items, including ingredients, preparation methods, and daily specials, while offering personalized recommendations and upselling where appropriate.
Accurately record food and beverage orders from guests and enter them promptly into the Point of Sale (POS) system, ensuring all special requests and dietary restrictions are clearly communicated to the kitchen staff.
Deliver food and beverage orders from the kitchen and bar to guests' tables in a timely and efficient manner, ensuring presentation and temperature standards are met.
Perform quality checks throughout the dining experience to ensure guests are satisfied with their meals and to address any concerns or requests promptly and courteously.
Maintain a comprehensive knowledge of the wine list, cocktail menu, and non-alcoholic beverages to assist guests with pairings and selections.
Prepare and present accurate guest checks, process payments (cash, credit, and room charges) efficiently, and handle all financial transactions with integrity.
Set tables with precision according to restaurant standards, including linens, silverware, and glassware, ensuring a pristine dining setup for incoming guests.
Clear tables efficiently after guests depart, removing all used tableware and sanitizing the area in preparation for the next seating.
Maintain the cleanliness and organization of the dining room, service stations, and side work areas throughout the shift, including restocking supplies like napkins, silverware, and condiments.
Collaborate seamlessly with kitchen staff, bartenders, hosts, and management to ensure a smooth and cohesive service flow for all guests.
Adhere strictly to all food safety, responsible alcohol service, and health department guidelines to ensure a safe environment for both guests and staff.
Handle guest inquiries and complaints with empathy and professionalism, seeking to resolve issues immediately or escalating to a manager when necessary.
Assist in opening and closing duties as assigned by management, which may include detailed cleaning, inventory checks, and preparing the dining room for service.
Polish glassware and silverware to maintain a high standard of presentation and ensure all service equipment is immaculate.

Secondary Functions

Assist with the setup, execution, and breakdown of special events, banquets, or private dining functions as required by business demands.
Participate in pre-shift meetings to stay informed about daily specials, menu changes, large party reservations, and service priorities.
Provide support to other team members during peak service hours, including running food, bussing tables, or refilling beverages for colleagues' tables.
Contribute to inventory management by monitoring and reporting low stock levels of beverages, linens, and other essential service supplies.
Proactively seek opportunities to enhance the guest experience by anticipating needs and offering thoughtful gestures, such as celebrating special occasions.

Required Skills & Competencies

Hard Skills (Technical)

POS System Proficiency: Experience operating Point of Sale (POS) systems like Toast, Micros, or Aloha for order entry and payment processing.
Food & Beverage Knowledge: Strong understanding of menu items, ingredients, cooking methods, and beverage pairings (including wine and spirits).
Food Safety Certification: Possession of a valid Food Handler's Card or similar certification (e.g., ServSafe) as required by local health regulations.
Tray & Table Service: Demonstrated ability to carry multiple plates and use service trays safely and efficiently in a busy environment.
Cash Handling & Payment Processing: Accuracy and integrity in handling cash, credit card transactions, and balancing a cash drawer at the end of a shift.
Upselling & Sales Techniques: Skill in suggestively selling menu items, specials, and premium beverages to enhance guest experience and drive revenue.

Soft Skills

Exceptional Communication: The ability to listen actively and communicate clearly and courteously with guests, team members, and management.
Guest-Centric Mindset: A genuine passion for providing outstanding hospitality and creating positive, memorable experiences for every guest.
Teamwork & Collaboration: Proven ability to work effectively and cooperatively within a diverse team to achieve common service goals.
Grace Under Pressure: The capacity to remain calm, composed, and efficient during high-volume periods and stressful situations.
Meticulous Attention to Detail: A keen eye for maintaining cleanliness, service standards, and order accuracy.
Problem-Solving & Adaptability: Resourcefulness in handling unexpected guest requests or issues and adapting quickly to changing priorities.

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Certificate or diploma in Hospitality, Food & Beverage Service, or a related field.

Relevant Fields of Study:

Hospitality Management
Culinary Arts

Experience Requirements

Typical Experience Range:

6 months to 2 years of experience in a customer-facing role, preferably within the food service or hospitality industry.

Preferred:

1+ years of direct experience as a server or F&B attendant in a full-service restaurant, hotel, resort, or country club setting.