RESTAURANT POSITION

INTRODUCTION 

Food and beverage serving and related workers are the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service.

RESTAURANT MANAGER

Restaurant managers ensure that restaurants operate efficiently and profitably while maintaining their reputation and ethos. They must coordinate a variety of activities, whatever the size or type of the outlet. Managers are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

Restaurant management combines strategic planning and day-to-day management activities, such as shift pattern organisation. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.

As a key role within the hospitality industry, restaurant management can be fast-paced, highly demanding and very rewarding.

Work Activities

• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.

• Resolve customer complaints about food quality or service.

• Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.

• Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.

• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.

• May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.

• Check quality of deliveries of fresh food and baked goods.

• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.

• Arrange for maintenance and repair of equipment and other services.

• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.

• Select or create successful menu items based on many considerations, and assign prices based on cost analysis.

• Recruit, hire, and oversee training for staff.

• Schedule work hours for servers and kitchen staff.

• Monitor food preparation and methods.

General Activities

• Identify and estimate quantities of foods, beverages, and supplies to be ordered.

• Maintain relationships with customers and staff.

• Update and use job-related knowledge.

• Schedule staff work hours and activities.

• Evaluate health and safety practices against standards.

• Organize, plan, and prioritize.

• Make decisions and solve problems concerning menus and staff.

• Judge the quality of food, preparation, and job applicants.

• Process and analyze information when scheduling and budgeting..

• Record information about inventory and health practices.

• Handle food, utensils, and bookkeeping materials.

• Monitor food preparation and cleaning methods.

• Implement ideas or products.

• Get information from customers, employees, and inventory records.

• Inspect equipment and food deliveries.

• Monitor and oversee purchases, menus, staff, and payroll.

• Guide, direct, and train staff.

• Coordinate the work and activities of staff.

• Perform administrative activities such as scheduling, budgeting, and payroll.

• Communicate with customers, sales reps, and suppliers.

WAITER

Main Duties:

To assist the Restaurant Manager and his Assistants in the organisation of service in the Restaurant

and Room Service areas.

Responsibilities

· To ensure that the service is at all times performed in a professional manner and to the style as specified by the Restaurant Manager.

· To be fully conversant with every dish served in the Restaurant and to provide explanations if requested.

· To communicate with other Restaurant staff and departments.

· To make sure that Company Policy and the Vision Statement are followed and utilised at all times.

· To be aware of all services offered in the Hotel.

· To ensure that all guests’ wishes are met so far as is reasonably possible.

· To do mise en place, cleaning and service in the Restaurant.

· To ensure that all tasks set are completed in the time allocated and to the standard set by the company.

· To transport and serve Room Service to the standard laid by the Company.

· To ensure that all dishes are transported to the Restaurant and that the station is clean and clear throughout the service.

· To report all comments/complaints/problems to the Chef de Rang.

· To liaise with the Chef de Rang to ensure that the preparations and mise en place are correct and to the standard set by the Company.

· To assist the Chef de Rang in ensuring the station is ready for service.

· To ensure that you are fully aware of the location of each room in the Hotel and of the quickest way to reach them.

· To ensure that all trays taken to the rooms are checked by the Head Waiter before being delivered.

· To use guests’ names at all times.

· To ensure that service is discrete and efficient at all times.

· To ensure that you attend all training, briefings and meetings.

· To be fully aware of the Hotel’s fire safety procedures and Health & Safety regulations.

Bartender

Responsibilities

- Collect money for drinks served. - Check identification of customers to verify age requirements for purchase of alcohol. - Clean glasses, utensils, and bar equipment. - Balance cash receipts. - Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. - Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. - Serve wine, and bottled or draft beer. - Take beverage orders from serving staff or directly from patrons. - Clean bars, work areas, and tables. - Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. - Plan, organize, and control the operations of a cocktail lounge or bar. - Order or requisition liquors and supplies. - Supervise the work of bar staff and other bartenders. - Serve snacks or food items to customers seated at the bar. - Slice and pit fruit for garnishing drinks. - Plan bar menus. - Prepare appetizers such as pickles, cheese, and cold meats. - Ask customers who become loud and obnoxious to leave, or physically remove them. - Arrange bottles and glasses to make attractive displays. Create drink recipes. Runner Food runners are an important part of a restaurant staff and serve as assistants to the waitstaff. Their main duties are to deliver, or "run" food to tables once a food order has been prepared by the cooks. The food runner may also assist in many other duties when other members of the staff are busy. Responsibilities: • Greet guests as they enter into premise • Provide preliminary information regarding menu • Describe dishes to customers • Deliver food to tables • Check food for accuracy • Prepare soups and salads when required • Replenish food and beverages • Take additional orders when required • Bus and clear tables • Clean tables and work areas • Wash dishes and assist in food preparation • Transport trays of soiled dishes Steward Main Duties: To perform duties to maintain kitchen work areas and restaurant equipment and utensils in clean and orderly condition. Responsibilities:   -Sweeps and mops floor once every hour as needed. -Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dish washing machine. Washes pots, pans, and trays by hand. Runs glasses through dish machine twice. -Washes worktables, walls, refrigerators, and meat blocks. -Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans -Sorts bottles, and breaks disposable ones in bottle-crushing machine. -Polishes silver, using burnishing-machine tumbler, chemical dip, buffing wheel, and hand cloth, if required. -Transfers supplies and equipment between storage and work areas by hand or by use of hand truck. -Sets up banquet tables, when required. -Washes and peels vegetables using knife or peeling machine, when required. -Puts away all clean utensils; puts away & rotates stock in designated areas. -Other duties as assigned. Hostess The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the hostess. Responsibilities:   1)Supervises and coordinates activities of dining room personnel to provide fast and courteous service to patrons: Schedules dining reservations and arranges parties or special services for diners. 2) Greets guests, escorts them to tables, and provides menus. 3) Adjusts complaints of patrons. 4) Assigns work tasks and coordinates activities of dining room personnel to ensure prompt and courteous service to patrons. 5) Inspects dining room serving stations for neatness and cleanliness, and requisitions table linens and other dining room supplies for tables and serving stations. 6) May interview, hire, and discharge dining room personnel. 7) May train dining room employees. 8) May schedule work hours and keep time records of dining room workers. 9) May assist in planning menus. 10) May prepare beverages and expedite food orders. 11) May total receipts, at end of shift, to verify sales and clear cash register. 12) May collect payment from customers.