Financial |
- Takes care of the restaurant cashiering as per policy.
- Helps manage crockery and appliances by avoiding breakages
- To assist with inventories as per schedules,
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Operational |
- Prepares the restaurant and preparation areas as per the Outlet standards and layout.
- Welcomes guests and provides waiter service
- Before every shift, finds out about dish composition and any service related official communication.
• Organizes his/her work to suit fluctuations in numbers, events and guests
• Ensures the equipment used remains in good condition
- Cleans and polishes Glassware, Silverware
- Replenishes supply of linen and other Operating equipment.
- Obtains requested items from the storeroom.
- Follows correct sequence of service outlined in the Standard Operating Manual.
- Sets up tables in accordance with Restaurant policy.
- Cleans and removes dishes from the table after service is completed.
- Cleans all spillage during mealtime and at closing.
- Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
- Cleans and tidies the restaurant and preparation areas after closing
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Team Management |
•Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel
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General Duty |
- Suggests food and beverages, therefore to be well versed with the menu, method of preparation and accompaniments.
- Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
- Keeps general appearance and maintenance of Restaurant working areas.
- Maintains excellent grooming standard at all times.
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Inter – Personnel Traits |
- Committed to delivering high levels of customer service
- Positive attitude
- Good communication skills
- Flexibility to respond to a range of different work situations
- Ability to work on your own or in teams
- Resilience
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