JoB SpecificatiOn

Assalamualaikum and hello people =)

  For this entry we want to share about job specification.Lets check it out =D

1. 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, shift pattern organisation and day-to-day management activities. 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 may be fast-paced, highly demanding and very rewarding.

    2.  Waiter

       The job task for a waiter is provide excellent service to all customers in line with company standards.Next is take orders and look after the needs of the customers showing a ‘can do’ attitude at all times.Other than that, waiter must process all orders to the kitchen and bar.They also must serve the required food and drink to the customers and provide accurate bills and take correct payment for the tables you are serving.Besides that they must work as part of a team with all staff to meet the department objectives and take responsibility for own personal development in line with the annual performance objectives

  3. Bartender

     Bartenders mix and serve beverages and drinks. They are usually employed by restaurants, hotels, bars, taverns, banquet halls and other hospitality establishments.Their duties are collect cash for beverages or drinks served and record sales.Other than that are maintain record and control of bar stock and arrange supplies.A bartender also need to clean glasses and additional utensils and also sanitize ice tanks, coolers, and other bar tools.Next they also have to place bottled merchandise and glasses to make a smart display.

 4. Runner

A food runner is responsible for bringing hot food to the diners or patrons at their tables. She or he refills water in glasses and brings additional items to the tables as well. She or he also relays requests for food items to the servers and kitchen staff.They are the also assist in many other duties when other members of the staff are busy.Anything to expedite service and keep the restaurant’s operations on track is typically required of a restaurant runner. From emptying the kitchen trash to delivering bread and wine to patrons, a good restaurant runner is imperative to the success of a busy food service operation.

  5.  Steward

  A restaurant steward is instrumental in all kitchen operations. At the discretion of the head chef or head cook, he maintains all areas of the preparation stations as well as food storage areas. This maintenance involves routine and heavy cleaning, organization of food and non-food items and garbage, trash and waste control.Responsibilities of a restaurant steward include regular maintenance and special projects. On each shift, he is expected to wash dishes, pots and pans, utensils and food preparation machines as well as clean floors, counters and work tables. Less frequently, he is required to perform in-depth cleaning of walk-in freezers and refrigerators, ovens, stoves and pantries. Occasionally, he may be required to assist in unloading deliveries of food or supplies.

  6. Hostess

A host or hostess has several responsibilities that involve coordination and grace. The hostess is placed in charge of logging reservations, waiting customers and seating. They must be able to answer the telephone, book reservations, ask appropriate questions.

The host and hostess has the most influence over a customer experience in being able to seat a party. Indeed the host can sour an entire experience by not managing customers expectations or not fulfilling commitments in regards to table availability. He or she need to not only have control of the seating logistics but need to able to calm and connect with waiting customers. Customers’ impatience is partially a result of treatment and expectations, both of which a hostess can manage.

Thats all for this entry folks.....See you on the next entry.....Sayonara~