Job description For Restaurant Waiter

Job Title: Server / Waiter

REPORTS TO: Restaurant Manager / Supervisor

DUTIES AND RESPONSIBILITIES:

• Greets guests and presents them with the menu.
• Informs guests about the special items for the day and menu changes if any.
• Suggest food and beverages to the guest and also try to upsell.
• Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale ( POS ) system.
• Obtaining revenues, issuing receipts, accepting payments, returning the change. 
• Performing basic cleaning tasks as needed or directed by supervisor. 
• Filling in for absent staff as needed
• Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc.
• Communicate to the guest and provide assistance with their queries.
• Co - ordinate with the busperson, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
• Server food and beverage to the guest as per the course of order.
• Observes guests and ensure their satisfaction with the food and service.
• Promptly respond to guest with any additional request.
• Maintaining proper dining experience, delivering items, fulfilling customer needs, offering 
• desserts and drinks, removing courses, replenishing utensils, refilling glasses. 
• Prepare mixed drinks for service to your customers table. 
• Properly open and pour wine at the table side. 
• Adhere to grooming and appearance standards consistently. 
• Understands and can communicate products and services available at the resort.
• Must have some familiarity with basic cooking skills.
• Assist bus persons with stocking and maintaining the restaurant par stock levels and side station.
• Help  other areas of the restaurant such as answering telephones and completing financial transactions.
• Print closing report and drop the cash with the front office / accounts department.
• Tally the Credit Card settlements for the day with the batch closing report from EDC machine.
• Close the shift on the POS terminal.

Job Description For Restaurant Manager / Asst. Restaurant Manager

Job Title: Restaurant Manager / Assistant Restaurant Manager

REPORTS TO: Food and Beverage Manager / General Manager

DUTIES AND RESPONSIBILITIES:

• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides feedback and coaching to the Team regularly.
• Understands building capability through Cross training
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• 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.
• Ensures new products are executed properly following roll-out.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Has effectively forecasted restaurant needs.
• Shifts priorities and goals as work demands change.
• Prioritizes tasks effectively to ensure most important tasks are completed on time.
• Delegates and follows-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
• Seeks, listens and responds to Guest feedback.
• Coaches team on how to exceed Guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
• Assist in planning regular and special event Menu.

Job Description For Restaurant Hostess

JOB DESCRIPTION:  Restaurant Hostess

REPORTS TO: Restaurant Manager

DUTIES AND RESPONSIBILITIES:

1. Check the reservation book for reservations for the next meal period.
2. Notify the supervisor of any parties of more than six.
3. Distribute reservations among all servers equally, informing them of all information necessary. Example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
4. See that the reservation signs are placed on the tables.
5. Inquire with the kitchen what the daily specials are for the shift.
6. Always answer the phone politely using a friendly tone and being informative.
7. The telephone must be answered on a maximum of three rings.
8. If a customer has any questions, it is your responsibility to answer them accurately. Therefore,  know your product and price list.
9. You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the daily specials.
10. Read the Area Information Magazine to know the area and what is going on.
11. Ask the day and date required.
12. Ask the time they would like to dine.
13. Ask how many in the party.
14. Ask if they would prefer smoking or non-smoking.
15. Ask under what name they would like the reservation.
16. Ask the phone number or room number.
17. Ask if there is any special occasion or requirements.
18. Once all of the information is obtained, repeat it to the customer using their name.
19. All reservations are to be printed directly into the reservation book. Never write a reservation on a piece of paper.
20. Please inform the reservation that we will hold their reservations for 15 minutes and them we will be releasing it.
21.  Except in emergency situations, no employees are permitted personal phone calls or have the use of the telephone at any time.
22. You are not permitted to give out any personal information over the telephone. Example, Phone numbers, schedules to anyone except staff members.
23. When a staff member calls to inform us that they will be absent or late, you are to inform the supervisor on duty.
24. All messages are to be taken on the appropriate message pad, and not on a scrap piece of paper.
25. The hostess is a very important part of Your Restaurant’s experience. Always remember you are the first and the last person the customer sees. Therefore you are their first and last impression.
26. It is of utmost importance that someone is present at the hostess station at all times.
27. Go to the guest at the entrance and welcome them to Aqua and introduce yourself.
28. Never walk more than three paces in front of the guest.
29. Never walk to fast.
30. Once at the table, pull out the chairs for the ladies first and then any other guest you can accommodate.
31. Once the guests are seated, hand them the menu in their hand and tell them who their server will be. Then tell them to enjoy their evening at Your Restaurant.
32. On departure of a guest, you must make contact with them. Ask them how their evening was and say good-bye.
33. If there are any complaints, retrieve a manager or supervisor immediately
34. Handover the Restaurant Survey tracking form and get feedback from the guest.

Job Description For Mini Bar Attendant

JOB Title: Mini Bar Attendant

REPORTS TO: Room Service Manager / Executive Housekeeper

POSITION SUMMARY:

Provide guests with a fully-stocked and well-maintained mini-bar on a consistent basis throughout their stay. Stock the mini-bar cart with the necessary items in order to maintain the par level on a daily basis.

Clean and defrost the mini-bars regularly and consistently. Maintain a fully stocked inventory of all mini-bar items.  If par level is low, order the necessary items from the storeroom. Inventory all guest mini-bars on a daily basis and post the appropriate charges to the room prior to guest departure. Ensure all duties found in the refreshment center inspection/attendant evaluation checklist are followed including completing assigned floors, cleanliness of assigned mini-bars, menus are present, inventory is complete, and refill reports are accurately filled out.

DUTIES AND RESPONSIBILITIES:

1. Raising of checks and maintaining Mini bar Register.
2. Authorized to enter in all guest rooms pertaining to Mini bar at any given point of time.
3. Stock and replace missing items, inspect, move and clean the mini-bars in accordance with departmental procedures and policies.
4. Maintain, track and complete daily worksheet of mini bar stock.
5. Responsible for replenishment of Mini bar items in rooms.
6. Responsible for maintaining the Mini bar Pantry in terms of par stock, stacking and cleanliness.
7. Ensure products in Mini-Bar are not expired and take the proper procedure to remove those products as necessary.
8. Maintain assigned Mini-Bar carts.
9. Raise store requisition and obtain stock from warehouse and store in the assigned storerooms.
10. Maintain and complete assigned floors and rooms requesting Mini-Bar service.
11. Maintain the highest level of customer service and display professionalism at all times.
12. Follows all required safety and standard operating procedures.
13. Ensure rotation of all mini-bar products.
14. Properly complete, maintain and track inventory in assigned storerooms.
15. Communicate effectively with Mini-Bar Vending Supervisor any issues and/or concerns.
16. Display appropriate two-way radio etiquette at all times.
17. Report all mini-bar concerns to management including any guest issues.
18. Perform any other duties deemed necessary for the success of the department.
19. Perform other job related duties as assigned.
20. Knowledge of Point of sale ( POS ) systems, Handheld POS, inventory and store requisition software and reporting tools.
21. Previous experience in hotel industry.