Job Title : Buffet Man

Department : Food & Beverage Service

Division : Food & Beverage
Property : Almont Hotels and Resorts

Organization Structure

Reports to : Restaurant Manager/ Banquet Manager,

This Job
Direct Subordinates
Indirect Subordinates
Backs-up/ Supports for
Restaurant Supervisor/ Banquet Supervisor,
Captain Waiter/ Captain Waitress
: Buffet Man
: None
: None
: Service and Kitchen Personnel

Job Scope

Responsible for handling the over-all physical being of the buffet area, ensuring that food,
equipment and wares are in order and in adherence to the objectives and quality standards of
the Hotel and ensure that service is courteous and not compromised.

Primary Responsibilities

Service and Operation Support

1. Ensures implementation of operational processes according to the standards of the

hotel to achieve guest satisfaction; ensures completeness, safety and hygiene of wares
and equipment of the buffet area; ensure that buffet spread and decors are presentable
and in accordance with hotel standard; ensure in refilling, refreshing and replenishing
food items in the buffet spread, ensure tidiness of the buffet area while maintaining
familiarity of the food items, condiments and serving gears of the buffet spread.

2. Assists guests in the buffet area with warm hospitality and afford them with the best
customer service possible; should be able to reply to basic guest queries with regards
to the food items in the buffet spread; attends to concerns of guests when it comes to
food choices; attends to the needs of guests and ensures satisfaction

3. Maintains an inventory and par stock of all operating equipment needed in the buffet
area.
4. Maintains good relationship with all supporting outlets and departments.
Prepared By Reviewed by Approved By Date of Issue Effective Date

Ma. Consuelo Galang - Yabut

Food & Beverage Manager HR Department General Manager 31 Jan 2017 31 Jan 2017

[Page 1]
 5. Attends daily briefing with the superior to improve performance whenever necessary.

6. Liaises with receptionists and superiors with regards to the condition of the buffet tags
and facilitate change if necessary.

7. Liaises with receptionist with regards to guaranteed covers and reservations to be able
to communicate to kitchen personnel on preparation for replenishment.

Kitchen and Stewarding Operations Support

1. Liaises with Stewarding Supervisor and senior personnel on hygiene and maintenance
of buffet equipment; prepares requisition of equipment if needed with the approval of
superior

2. Coordinates and liaises with the Sous Chefs and Senior Chefs with regards to the buffet
spread to ensure basic familiarity of the food items to be featured in the buffet spread;
coordinates the need and urgency for food replenishment to senior kitchen personnel;
clarify with senior kitchen personnel on condiments for each dish, sauce base and basic
ingredients especially of a new dish to be featured.

3. Maintains good relations and practice acceptable work ethics with Production and
Stewarding personnel.

Other Responsibilities

1. Practice creativity and innovation in making-up the buffet area.

2. Understanding and compliance of the Human Resources policies, procedures and code
of conduct while promoting management, team and cross department support,
leadership, professionalism and good relations

3. Performs other related tasks or duties which may be assigned by the superiors.

Relationships

Internal: F&B Service Department, F&B Kitchen Department, Sales and Marketing
Department, Human Resources Department, Executive Office, Finance
Department, Front Office Department, Housekeeping Department, Technical
Department, Security Department. Stewarding personnel

External: Hotel Guests

Prepared By Reviewed by Approved By Date of Issue Effective Date

Ma. Consuelo Galang - Yabut

Food & Beverage Manager HR Department General Manager 31 Jan 2017 31 Jan 2017

[Page 2]
 Qualifications

Education: Bachelor’s Degree in Hotel and Restaurant Management or its equivalent,

preferred, but not required

Experience: Minimum 1 year experience, preferably in food and beverage operations or

culinary experience

Competencies

1. Exceptional Service. Understands that value can be created with every encounter and
this is reflected in superior standard of service.

2. Integrity. Honest and straightforward in interactions with our owners, guests,

colleagues and the community in which we operate.

3. Respect. Respects the objectives of our stakeholders, the values of our guests, and the
cultural difference in the locations that we operate.

4. Teamwork. Understands that in our business it is only working together as one team
that we can really excel and provide to our guests an overall exceptional experience.

5. Passion. Believes our passion to provide the best hospitality experience comes from
caring for our guests, our business and ourselves – this is the driving force of the Marco
Polo Way.

6. Continuous Improvement. Innovative and utilizes best practices to continually improve

management techniques, and the quality of our products and services.

7. Technical Skills

8. Communication

9. AMUMA. Comprehensive and able to deliver the mantra of all Almont Properties.

Prepared By Reviewed by Approved By Date of Issue Effective Date

Ma. Consuelo Galang - Yabut

Food & Beverage Manager HR Department General Manager 31 Jan 2017 31 Jan 2017

[Page 3]