JOB DESCRIPTION

JOB DESCRIPTION

RESTAURANT MANAGER

·        Work with chefs and other personnel to plans menus and flavorful and popular with customer.

·        Supervise operation of bar to maximize profitability, minimize legal liability and conform to the alcoholic beverage regulation.

·        Work with other management personnel to plan marketing, advertising and any special restaurant function.

·        Direct hiring, training and scheduling of food service personnel.

·        Investigate and resolve complains concerning food quality and service.

·        Comply with all health and safety regulation.

·        Perform other duties as assigned by manager.

WAITER

·        To help constantly monitor the restaurant diary ensuring all information is recorded correctly.

·        Ensure that we always give exemplary hospitality to the guest at all in time.

·        Report all fault and mistake to manager.

·        Able to act with initiative, planning to the future and possible consequences.

·        Display a proactive and innovative approach to skill development.

·        Ensuring revenue is maximizing through correct billing and accounting procedure.

·        Ensure that order of food and beverage are served promptly according to the hotel standard.

 RUNNER

·        Obtain service area assigned at the beginning of each shift.

·        Promptly great guest as they are seated and bring bread, water and butter to table.

·        Remove used tableware between courses and provide for the next course.

·        Clean table after guest leave.

·        Inspect assigned restroom every 30 minutes and clean as needed.

·        Respond appropriately to the guest request.

·        Thanks to the guest as they are leaving.

·        Prepare soup, salad bread and butter for the server during rush period.

BARTENDER

·        Collect money for drinks served

·        Check identification of customers to verify age requirements for purchase of alcohol

·        Clean glasses, utensils, and bar equipment.

·        Balance cash receipts

·        Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.

·        Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.

·        Serve wine, and bottled or draft beer.

·        Take beverage orders from serving staff or directly from patrons.

·        Clean bars, work areas, and tables.

·        Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.

·        Plan, organize, and control the operations of a cocktail lounge or bar.

·        Order or requisition liquors and supplies.

STEWARD

·        Excellent customer service skills

·        Awareness of health and safety and personal hygiene the workplace

·        Ability to work calmly and effective under pressure

·        Good competency for memorizing orders

·        Excellent communication and interpersonal skills

·        Good numerical skills for handling customers' bills

·        Ability to work proactively within a team and on own initiative

·        Ability to handle difficult customers in a calm and tactful manner

HOSTESS

·        Make sure all menus are wiped down, free of spots or stains, and complete.

·        Make sure entry doors are clean, free of debris and inviting.

·        Check with phone reservations or answering machine messages to assure that all reservations are noted.

·        Check with manager to assure there are no large or private parties that are not know about.

·        Plan out the seating chart and organize the reservations

·        Greets guests, escorts them to their table, pull seat out for the ladies, and present menus

·        Keep an eye out that the dining room, entryway, bathrooms, and menus are kept clean throughout operations

·        Say good-bye to all of the guests. Check to see that everything was wonderful. Not only is the host or hostess the first impression the guest gets when they come to an establishment they are also the last.