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,
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.
Team Management
•Takes part in meeting the department's targets by respecting the procedures and internal audits applicable in the hotel
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.