Service industry, especially hotels require their staff to possess certain attributes of F&B Staff that are prerequisites to perform well. Food & beverage professionals are expected to build upon the following attributes.
Knowledge
Awareness of one’s responsibilities and duties, proper knowledge of food items, mixing food and beverage, protocol, and service styles is a perfect way to create trust when serving the guests.
Appearance
This creates the guest’s first impression. Members of the F&B staff will maintain personal hygiene, cleanliness, and professional appearance while they are on duty.
Attentiveness
Attentiveness is paying sincere attention to details, memorizing the guests’ needs, and fulfilling them timely with as much perfection as one can put in.
Body Language
The F&B Services staff needs to conduct themselves with very positive, energetic, and friendly gestures.
Effective Communication
If it comes to interacting with colleagues and friends, it is very important. The simple and accurate way of communicating using the appropriate language and tone will make the operation of the company smooth. It could offer the guests a truly enhanced experience.
Punctuality
Staff at F&B Services need to learn the importance of time when serving the guests. Sincere time-keeping and sense of urgency help ensure a smooth workflow for the company.
Honesty and Integrity
These two core values in any well-brought-up person are important for serving the guests in hospitality sector.
Memory
A good memory is an advantage to employees at the foodservice Industry. It will help them in their work in different ways if they know the customers ‘ preferences and dislikes, where they like to sit in the food service area, what their favorite drinks are, and so forth.
Conduct
Staff conduct should be impeccable at all times, especially in front of customers. The rules and regulations of an establishment must be followed and respect shown to all senior members of staff.
Sales ability
All staff members represent an organization’s image. We are salespeople and thus must have full knowledge of all kinds of food and drink and their proper operation, and therefore be able to contribute to personal sales and merchandising.
Sense of urgency
In order for the establishment to generate the maximum amount of business over the service period, with as high a net profit as possible, staff must develop a sense of urgency in their work.
Complaints
Staff can demonstrate courtesy and patience, even temper and good humor in a friendly manner. Also in a tough situation they can never express their discontent. Staff will never negotiate with a customer and if they are unable to fix a problem they will quickly refer it to a senior staff leader who can inform the customer and correct any mistake.