Job Description
Financial
* Manage restaurant cashiering according to policy.
* Assist with managing crockery and appliances, avoiding breakages.
* Help with inventories as per schedules.
Operational
* Prepare the restaurant and service areas according to outlet standards and layout.
* Greet guests and provide waiter service.
* Before each shift, review dish composition and any official communication related to service.
• Organize work to accommodate fluctuations in guest numbers, events, and guest needs.
• Ensure all equipment remains in good condition.
* Clean and polish glassware and silverware.
* Replenish linen and other operating supplies.
* Retrieve requested items from the storeroom.
* Follow the correct sequence of service outlined in the Standard Operating Manual.
* Set up tables according to restaurant policies.
* Clear dishes from tables after service.
* Clean spills during mealtime and after closing.
* Transport soiled dishes to the kitchen and place them in the steward area.
* Clean and tidy the restaurant and preparation areas after closing.
Team Management
Participate in departmental meetings and adhere to procedures and internal audits.
General Duties
* Be knowledgeable about the menu to suggest food and beverages.
* Maintain cleanliness and mise-en-place at workstations and service pantries.
* Ensure the general appearance and maintenance of restaurant areas.
* Maintain high grooming standards at all times.
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