Each member of the F&B department hierarchy needs to have the following traits and skills. The F&B Staff Personality Traits are as follows
Knowledge
Awareness of one’s duties and tasks, sufficient knowledge of food items, mixing food and beverage, labeling, and types of service is a perfect way to create trust when serving guests.
Appearance
It creates the first impression on the guests. Members of the F&B employees should 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
Staff at F&B Services need to act in a very positive, enthusiastic, and polite manner. Good communication Talking with colleagues and visitors is very important. The service workflow can be made smooth by using the right language and tone for a simple and efficient way of communication. This will offer a more improved guest experience.
Punctuality
Staff at F&B Services also need to learn the importance of time when serving the guests. Sincere time-keeping and sense of urgency helps to 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 the hospitality sector.
Local Knowledge
In the interest of customers the staff should have a certain knowledge of the area in which they work so they may be able the guests on the various forms of entertainment offered, the best means of transport to the place of interest and so on.
Personality
Staff must be tactful, courteous, good humoured and of even temper. They must converse with the customer in a pleasing and well-spoken manner and the ability to smile at the right time pays dividends.
Memory
A good memory is an asset to food and beverage service staff. It may help them in various ways in their work if they know the likes and dislike of customers, where they like to sit in the food service area, what are their favorite drinks, and so on.
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 members of staff reflect the image of the establishment. They are sales people and must therefore have a complete knowledge of all forms of food and drink and their correct service, and so be able to contribute to personal selling 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. Don’t forget the loss of time In dealing with complaints only makes the situation worse.