Provide assistance to the supervisors that are responsible for performing, implementing and monitoring the general services to be offered in all of the restaurants.
Carry out duties according to the practices and operational standards identified by the Food and Beverage Manager.
Coordinate, monitor and ensure the timely delivery of the services offered in the restaurants in line with the standards.
Make and control all preparations for the units under his/her responsibility during working hours.
Deliver and control materials needed from the storage house for the respective units.
Direct personnel according to the service load.
Ensure circulation of clean and dirty materials.
Immediately respond to non-routine customer demands and complaints, report to his/her managers and inform the customer of the result.
Organise the process to greet customers, seat them at their table and see them out.
Report to the Food and Beverage Manager and Assistant Food and Beverage Manager.
Forward senior managers’ orders to the restaurant personnel.
Responsible for developing the training programme of the Food and Beverage Department and for the training of employees in his/her department.
To predict that all activities and to be purchased all equipment and belongings may create disease for the environment, to join all activities which is organized to protect biological diversity and shares the responsibilities, shares the individual responsibilities in order to increase environment knowledge and to carry on necessary trainings. To provide minimum consumption currently used all stuffs and equipment (paper, printed out etc.).
To implement necessary warnings and departmental trainings in order to save energy inside the facility. To carry on implementing decisions which were taken for saving energy. To predict effects of environment and efficiency of energy on purchased equipment.
To implement his responsibilities in order to eliminate and collect waste in a proper way, reduce environmental pollution and harmful effects to the environment.
Carry out all responsibilities related to the quality management and food safety management systems implemented at the facilities.
Carry out all other duties assigned by managers and hotel management not specified in the job description.