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JOB DISCRIPTION OPERATION SERVER, RULE AND SAFETY

JOB DISCRIPTION

POTITION                : OPERATION SERVER, RULE AND SAFETY

DEPARTEMENT     : OPERATION

REPORTING  TO     : RESTAURANT MANAGER

                                                                                   

RESPONSIBILITIES: Typically, servers are paid a base wage supplemented by tip income .Since servers can earn tips only when guests are in restaurant ,they frequently view pre-opening and after-closing duties, which are among the most physically difficult tasks to perform, with disfavor .However, these tasks are an extremely important part of a food servers  duties  and responsibilities. Divide increase guests turnover, help recognize guest by name, guarantee speed and quality of service, and promote production efficiency.
google image - OPERATION SERVER

DUTIES 
  1. Servers understand the operation’s standards for quality, cost, and sanitation.
  2. Service standards are developed based on the menu, personnel skill levels, hours of service, the size of the operation, and its sales volume.
  3. Servers see themselves as public relations agents for the establishment.
  4. The appearance and health of servers is evaluated before each meal period.
  5. Servers are friendly, calm, confident, alert, dependable, and honest. In addition to professional skill, they possess initiative and a willingness to adhere to the establishment’s producer and standards.
  6. Prior to service, servers prepare themselves and their station for service.
  7. Servers clean and restock their station and complete closing duties before leaving the property.
  8. Servers adhere to standards of personal hygiene covering:
    1. bodily cleanliness
    2. posture
    3. hair and hair restraints
    4. hand washing
    5. uniforms
    6. jewelry
  9. Supervisor of service conduct an employee line-up and inspection of the facility immediately before the meal period begins.
  10. Servers adhere to standards of cleaning covering:
    1. hand washing
    2. gum chewing, smoking, and eating
    3. disposing of food that has left the plate or dropped the floor
    4. replacing  dropped tableware
    5. touching food with hand
    6. touching tableware with hand
    7. maintaining service towel or napkin
    8. maintaining service tray
  11. Servers load their tray neatly and safely.
  12. Servers know the operations procedures for handling guest’s complaints about sanitation or any other concern.
  13. Servers are trained to maintain the operation standards of sanitation.



Equipment
1.      Personnel regularly clean and sanitize equipment and utensils used in the service of food and beverage products.
2.      Cleaned and sanitized utensils and equipment and are stored in a way that prevents recontamination.
3.      Tableware is handled so as to prevent contamination.
4.      Stations and side stands are kept restocked with adequate supplies of tableware and other necessities.
5.      Food products at stations and side stands have minimum contact with the temperature danger zone (TDZ).
6.      Table, chairs, floors, and windows are regular cleaned and maintained.
7.      Condiment and spice containers are regular cleaned
8.      Care is exercised in handling of all equipment used in service.

INVENTORY

  1. Potentially hazardous foods have minimum exposure to the TDZ during display and service
  2. Ice is dispensed by employees with ice-dispensing equipment or by guests if an automatic dispensing machine is available.
  3. Condiment, seasoning, and dressing are available in individual serving packages or approved self-service container.
  4. Dispensing utensils are store in a save and sanitary manner.
  5. Re-service of package food is limited to item that are unopened in sound condition and are not potentially hazardous
  6. Food on display is protected from contamination
  7. Tableware (except beverage cups and glasses) is not reused by self service guests.


FACILITIES

  1. Facilities are routinely cleaned, maintain, and repaired.
  2. Restrooms are regularly inspected and cleaned
  3. facilities are clean, dry, and odor-free
  4. Adequate lighting levels are maintained
  5. Menus are inspected to remove all dirty, soiled, or spotted menus from circulation

  
ROOM SERVICE

  1. Room service  standard are established based on guest satisfaction  and the resources of the property
  2. Product quality and time –temperature  control are assessed
  3. menu are limited to those item that the operation  can successfully prepare and deliver to the guestroom

SAFETY RULES FOR DINING SERVICE

  1. Walk, do not run.
  2. Do not engage in horseplay
  3. Report all accident and injuries to your supervisor immediately
  4. Do not use glass as ice scoops
  5. Never carry so much that  you obscure your vision
  6. Look where you going ,not where  you have been
  7. when carrying coffee pot or teapots on tray ,turn the spout toward the center of the tray
  8. when carrying the tray ,place the heavy load toward the body
  9. Never carry so much that you obscure your vision.
  10. empty the astray make sure no fire on cigarette bath
  11. do not used glasses as  scoop ice
  12.   keep all knife if no use in proper way
  13. never carry plate more than 3 dishes
  14. Use caution wet floor when appropriate.
  15. watch out for guest wrap, purses, and other belonging that may fall or be place on the floor
  16. always warn the guest if the plate are hot
  17. Handle hot plate with napkin or something can obscure your hand.
  18. keep the floor and dry at all the times wipe up spills immediately
  19.  use extreme care when walking across the wet area yourself


JOB DISCRIPTION OPERATION SERVER, RULE AND SAFETY Rating: 4.5 Diposkan Oleh: Food And Beverage

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