TASKS, DUTIES AND RESPONSIBILITIES SUPERVISE SERVICE AND WAITSTAFF AND SERVICE GUESTS
IN THE RESTAURANT TO MAXIMISE SATISFACTION AND PROFITABILITY
- Ensures that guests receives quality service by providing work
direction for restaurant staff
- Supervises wait staff and bus persons, verifying that their
workstations are stocked neat and orderly
- Ensures that the dining room is ready for guests by checking
overall condition of restaurant regularly
- Insures that restaurant premises is in neat and orderly condition
at all times
- Provides guests with quality service by monitoring staff
assignments and Responsiveness
- Performs all service duties of the restaurant
- Actively pushes high profit food and beverage items, and informs
staff of such to increase sales
- Greets and seats guests, and makes sure that they receive prompt,
courteous and efficient service
- Seeks appropriate opportunities to communicate with guests to
personalize the restaurant service
- Keeps restaurant premises, FF&E, silver, glass, porcelain etc.
clean and in good working order
- Ensures readiness and compliance among all staff
- Utilizes supervisory skills, effective communication, and
motivation to maximize employee productivity and satisfaction
LAWS,
REGULATIONS AND POLICIES
- Monitors and makes sure staff follows all applicable laws,
especially in regards to food safety and sanitation, and alcohol
regulations
HUMAN
RESOURCES MANAGEMENT
- Checks that staff meets and exceeds guest expectations by training
and inspiring staff on the job to provide Yes I Can! service
- Identifies, and is asked by Restaurant Manager to carry out skills
training to provide consistent, knowledgeable, and reliable service
- Proactively coaches effective employee relations between kitchen
production and restaurant service
- Looks for ways to motivate and challenge employees
HEALTH
AND SAFETY
- Reports all potential and real hazards immediately
- Fully understands the hotel’s fire, emergency, and bomb procedures
- Ensures that emergency procedures are enforced to provide for the security
and safety of guests and employees
- Coaches employees to work in a safe manner that does not harm or
injure self or others
- Anticipates possible and probable hazards and conditions and either
corrects them or take action to prevent them from happening
- Ensures that the highest standards of personal hygiene, dress,
uniform, appearance, body language and conduct is maintained by all
employees in the department
MISCELLANEOUS
- To work pro-actively to minimize complaints from guests
- Stays abreast of applicable liquor laws, hotel rules and restaurant
limitations
- Checks that all food and beverage sales is registered and paid for
appropriately
- Checks the restaurant reservations to be aware of VIP guests, and
uses name when appropriate
- Attends meetings and training required by the Restaurant Manager
- Accepts flexible work schedule necessary for uninterrupted service
to hotel guests
- Maintains own working area, materials and company property clean,
tidy and in good shape; reports defective materials and equipment to
Restaurant Manager
- Continuously seeks to endeavor and improve knowledge of own job
function
- Is well updated on, and possesses solid knowledge of the following:
Ø
Hotel fire, bomb and emergency procedures
Ø
Hotel health and safety policies and procedures
Ø
Hotel facilities and nearby sights of interest and
importance (i.e.
hospitals, stations, tourist sights)
Ø
Current alcohol and liquor licensing
Ø
Accepted methods of payment by the hotel
Ø
Hotel and corporate marketing and promotional programs
Ø
Corporate clients, returning guests, and guests
generating high business