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Position: Waiter Ceiba

Group of work: Food and Beverage

Place of work: Food and Beverage Outlets (all Outlets)

Division: Food & Beverage

Reports to: Supervisor, Restaurant Assistant Manager, Restaurant Manager, FB Assistant Director, FB Director.

Responsible for: N/A

SCOPE Given the constantly changing market and to improve her own career to be versatile and handle multiple tasks is absolutely expected. To ensure the operation and service of the hotel can change laterally to other areas such as (Pueblito, Bar, Pool, Casa del Lago, cocktail Management, Punta Bonita, Agave Azul, Suite Service, Banquet, etc.) performing tasks for servers, bartenders, waiter or accessories. Medium to long term, with or without notice.

BASIC FUNCTIONS Provide guests who attend the center of consumption or assigned area (Pueblito, Bar, Pool, Casa del Lago, Cocktail Management, Punta Bonita, Agave Azul, Suite Service, Banquet, etc.), a pleasant dining and an expert service based on the implementation of standards of excellence in quality, Professionalism and cordiality as policies and procedures Mayakobá Rosewood. DUTIES AND RESPONSIBILITIES 1. Provide a courteous service, professional and efficient at all times following the standards and Rosewood Mayakoba sequences service Ceiba. 2. Take orders and serve any food and / or drink and / or any other item with a period of time less than 2 minutes. 3. Perform any duty or responsibility assigned efficiently. 4. Totally agree rotated to any center of consumption or any other department designated by the hotel at any designated time (Pueblito, Bar, Pool, Casa del Lago, Cocktail Management, Punta Bonita, Agave Azul, Suite Service, Banquet, etc.). 5. Knowing fully all the services and areas offered by the hotel (upon request entry to the premises with the manager on duty). 6. Total knowledge of food and beverages offered at all sites of consumption. 7. Responsibility to work selling food, drinks and wine (up-selling). 8. Responsible for keeping your work area and other areas of the hotel clean and well organized at all times.

9. Proper use and proper storage and transportation of equipment to prevent breakdowns, and prevent waste of supplies, stationery, etc.. 10. Know and perform daily accounting and separation of tablecloths along with its format of delivery, thus avoiding losses of equipment. 11. Handle any request to host a courteous and efficient manner, reporting any suggestions or complaints of guests politely to their supervisors, and not the solution to immediately ensure that the guest is informed of the follow-up. 12. Responsible for the effective collection and control checks of all food or drink. (Correct handling of cash). 13. Responsible for implementing formats "house charge" and "void's" when necessary, always advise your supervisor. 14. Appropriate management of the company's values, following a timely policies and procedures for financial 15. Handle (right and responsibility) Infogenesis system perfectly, and not caring MICROS loses his card as this is personal and not transferable 16. Ensure good communication with the kitchen, bar and supervisory staff to provide a professional service without errors. (Keep abreast of FIRE) 17. Make sure you have a professional, warm, sincere and impeccable personal hygiene. 18. Supporting coaches appointed (AEO's) staff and new recruits. 19. Learn and implement the information in your training manual. 20. Maintain a good working relationship with partners from the center of consumption as well as with other departments. 21. Assembly and re-assembly table, service stations and special events. To this point, it is necessary to always be sure that there is enough equipment in the stands pantrys or service or in the hold of a kitchen. 22. Prepare monthly inventory of operating equipment. 23. Report to work full time with his uniform clean, in case of any delay or failure is to be informed before you begin your turn, either with the supervisor on duty, security, or PBX. 24. Responsible for all supply requisition of equipment or food products. 25. Attend the daily briefings and participate actively. 26. Attend monthly meetings of your department and the other is required. 27. Knowledge and handling of wine. 28. Know perfectly the sequence of serving wine. 29. Being able to recommend at least 5 white and 5 red wines from different countries and their characteristics. 30. Knowing the main characteristics of the strains that are in our wine 31. Knowing the different types of table and involved in the service areas of Ceiba. 32. To be able to play back the service any time of day, regardless of their shift. 33. Able to recommend at least 2 cigars in the humidor at Cava 34. Performs additional tasks to those listed in this job description and are dictated by their immediate supervisors, relating to his department.

35. Preparation of lemon juice to the Bar, preps of cocktails, Events, Ceiba, Banquets,Casa del Lago, Etc.

36. Support of service in any of the areas that are assigned (Pueblito, Bar, Pool, Casa del Lago, cocktail Management, Punta Bonita, Agave Azul, Suite Service, Banquet, etc.).

37. Inventory Lamps for candles, daily cleaning of the lamps of candles, Set Up the Lamps and candles in Pool Restaurant

38. Perform requisitions spirits, wines, fruits, Supplies and everything else needed for the operation of my area, making orders through the program that is using the company (ESASA, Micros, etc.)

39. Make final report of each Ceiba or Event sending mail specifying the number of pax who were given service, wine, beer, water, sodas etc. that is consumed, if the dishes were served in a timely manner, waiters were during the turn, sets played musicians in service, who were in charge of the event of cuisine and service, Any requirement to make guests.

40. Open account Infogeness system with room number, name and surname of the right host.

41. Confirm allergies, preferences guests.

42. Never say no to special requirements of the guests, always check with the kitchen supervisor to give guests options.

43. Prepare the table with cutlery needed for dishes that guests testify before arriving at the table.

44. When serving food must be presented at the table with a description,

45. When closing the account the type of package that has the host to close in Micros system and not affect the operation of other departments verified.

46. Maintain a professional attitude towards guests.

47.Say the name of entertaining guests 3 times during the service in a natural way without being forced.

48.Accounts are charged directly to the suite.

49. Closing the sift, putting away liquor and let the work area be cleaned.

Since its grand opening in 2008, Rosewood Mayakoba beckons guests in search of the ultimate escape. Inspired by Mayan traditions, this 620-acre resort enclave sits along a mile‐long arc of white Caribbean sand, nestled just north of the picturesque waterfront town of Playa del Carmen. Designed to blend harmony with natural landscapes, Rosewood Mayakoba is an oasis of luxury offering 129 suites with private plunge pools, garden showers, individual docks and the finest modern design and details. For further peace of mind, the resort is built to abide by the highest of eco-standards, offering indulgence with awareness, and has received the Rainforest Alliance Certification. Rosewood Mayakoba takes guests on an exclusive trip of a cultural immersion. From the ruins of Mayan civilization to the lush natural landscape, Riviera Maya is the perfect destination for art lovers and culture buffs. For fashionistas, shopping in Playa del Carmen and Cancun promises a luxurious and fun experience. Scattered along gilded avenues are the authentic markets that showcase an impressive mix of only the best Mexican handicrafts and silverware.