Ø Maintain complete knowledge of the station/table/seat
numbers, capacity, hours of operation, proper table set up and dress code of
restaurant
Ø Maintain complete knowledge of all the liquors brands, beers
and non-alcoholic selections, correct glassware and garnishes in the restaurant
Ø Maintain knowledge of the particular characteristics and
description of every wine/champagne by the glass and major wines in the wine
list
Ø Maintain complete knowledge of all menu items, prices,
preparation method, time, major ingredients and quality standards of taste,
appearance, and texture, serving temperatures, portion size, garnish and method
of preparation
Ø Maintain complete knowledge of any strictly abide by the state liquor regulations, particularly those prohibiting service to minors, intoxicated person and drunk driving. Also be aware of the timings and any specific days when alcohol service is restricted by the law
Ø Maintain complete knowledge of correct maintenance and use of
equipment. Use equipment only as intended
Ø Maintain complete knowledge and comply with all departmental
policies and service procedures
Ø Complete opening and closing duties as assigned(Note: see
restaurant duties attached)
Ø Check amount of all restaurant stock and supplies using a
check list
Ø Set up all condiments and beverages according to the
standards
Ø Ensure a sufficient supply of all silverware, glassware and
chinaware for service
Ø Organize assigned station and ensure readiness prior to guest
arrival
Ø Review assigned tables and names of such; follow up on
special arrangements for pre assigned tables according to standards
Ø Review daily specials and maintain awareness of missing items
throughout the sift
Ø Record order of guest following departmental service
procedures
Ø When assigned take guest’s food and beverage order utilizing
suggestive up selling techniques
Ø Retrieve all alcoholic beverages items from the bar and serve
them to the guests in accordance with departmental service standards
Ø Open and serve champagne/wines bottles in accordance with
departmental service standards
Ø Anticipate guest’s needs, respond promptly, and acknowledge
all guests however busy and whatever time of the day
Ø Maintain positive guest relations all the time
Ø Be familiar with all ship services, packages, feature and
local attractions or activities to respond to guest inquiries accurately
Ø Handle guest complains following the instant pacification
procedures and ensuring guest satisfaction
Ø Clear each course following procedures and departmental
standards
Ø Properly crumb tables after the main course is removed
Ø Once you present the menu describe items selections and make
suggestions
Ø Maintain the knowledge of making all varieties of coffees in
accordance with departmental standards and procedures
Ø Adhere to payment, cash handling and credit
policies/procedures
Ø Clean and reset the tables immediately after guests’
departure
Ø Store properly all reusable goods
Ø Breakdown all reusable goods as specified in departmental
standards
Ø Clean all equipment as assigned in the restaurant duties
Ø Restock items for the next service
Ø Remove all the dirty linen
Ø Complete all closing reports as assigned and leave duty after
reporting to supervisor or colleagues
Note: This job description is no way states or implies
that these are the only duties to be performed by the employee occupying this
position. Employees will be required to perform any other job related duties
assigned by their department head or supervisor
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