Bangkok, Thailand
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Listing record updated: November 12, 2026. We archive records after 60 days without an update. This date does not confirm that the employer is still hiring.
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The F&B Attendant - Brio provides food and beverage service at the Brio restaurant in Anantara Riverside Bangkok Resort. Duties include greeting guests, taking and communicating orders, serving food and drinks, explaining the Italian menu, making recommendations, handling wine and beverage selections, setting up and resetting tables, processing POS orders and payments, coordinating with other F&B team members, and maintaining hygiene and safety standards.
The preferred qualifications include a high school diploma or vocational certificate, with hospitality-related education advantageous. Previous food and beverage or restaurant experience is preferred, as is experience in a luxury or fine-dining setting. The role also calls for knowledge of Italian cuisine, food and beverage procedures, POS systems, hygiene and safety standards, and good spoken English for communicating with international guests.
Welcome and greet guests warmly and professionally
Provide efficient, personalized food and beverage service
Take orders accurately and communicate them to the kitchen and bar
Explain menu items, recommend options, and assist with wine and beverage selections
Set up, serve, clear and reset tables while maintaining hygiene and safety standards
High school diploma or vocational certificate
Diploma or degree in Hospitality Management, Hotel Management, Food & Beverage or a related field is advantageous
Previous food and beverage or restaurant operations experience is preferred
Knowledge of food and beverage service procedures, Italian cuisine and POS systems
Good spoken English for communicating with international guests
Experience in a 5-star hotel, luxury resort, Italian restaurant or fine-dining restaurant is an advantage. Basic wine knowledge and wine service are advantageous. A hospitality-related diploma or degree is advantageous.
Participate in departmental training and continuously develop food, wine and service knowledge.
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