- Ensure appearance, cleanliness and set-up of the restaurant is properly maintained. Co-ordinate day and night clean up.
- Ensure complete table set up by waiters / waitresses.
- Ensure clearing of tables by waiter/waitresses.
- Check on cleanliness of restaurant before starting restaurant operation.
- Take orders from customers.
- Check on food & beverage serving timing.
- Check food before presenting to guest and ensure all items ordered are served accordingly.
- Supervise food service.
- Find out guests’ remarks on food and service.
- In the event of complaints do not argue with guests. Refer to the superiors.
- Delegate jobs to the staff during quiet periods to prevent them from idling.
- Work closely with the Restaurant Manager to provide customer feedback on food, beverage and service.
- Assure damaged utensils are not used for serving. Check maintenance of all equipment and fittings and request for immediate repairs as required. Make every attempt to prevent the loss or damage of the restaurant’s property.
- Work closely with restaurant manager in determining which menu items are most saleable, highlight guests’ criticism on quality of food, its temperature and appearance.
- Always on the alert for ways and means by which the Food and Beverage operation in the restaurant could be improved and to generate more profit.
- Greet customers upon entry to the restaurant is a top priority. Ensure a staff always mans the entrance. Other staff must be briefed to welcome customers in the absence of the staff at the entrance.
- Responsible for serving food and beverage to guests according to service procedures.
- Report for duty on time and in the manner specified with well-groomed and clean uniforms.
- Consumption of alcoholic beverages during working hours are strictly prohibited.
- Check crockery and glassware to ensure that they are clean at all times.
- Do not argue with guests or make unnecessary remarks.
- Refill all used condiments, sauces and hot water for the next shift.
- Check off the food item recorded at the table order chit when the item is served.
- Customer’s belongings that are left behind must be handed over to the Superiors for necessary action.
- To perform other duties as assigned.
- In the absence of the Assistant Restaurant Manager, the Supervisor/Captain will assume his responsibilities and duties.
x
