JOB
SPECIFICATION IN FOOD AND BEVERAGE DEPARTMENT
organizational goal is guide to get success in areas of business. therefore, employee must be responsible on respective duty to increase service productivity to guest.
Restaurant
Manager
Ø Responsible for whole business operation and whole staff
which related.
Ø Provide roster, list leave and list working day or do not
work to staff.
Ø Conduct training for staff and hold discussions with
supervisor about staff performance.
Ø Run interview with personnel officer for new staff.
Waiter/
Waiteress
Ø Take order, serving food and beverage and receive payment
from guest.
Ø Give service that is satisfy for guest.
Ø Carry out task with captain.
Steward
Ø Ensure the table food clean and net.
Ø Received instruction from waiter.
Ø Do cleaning task and raise dirty plates to part wash.
Hostess
Ø Greets guest arriving.
Ø Introduces guests and suggests planned.
Ø Gives direction to personnel engaged in serving of
refreshment.
Ø Escorts guest to table and provide menus.
Runner
Ø Makes sure that food items are exact as clients ordered and
set on the tables without cancel.
Ø Garnish the food items when required before setting on the table.
Ø Place variety of food items suitably on the table for each
setting plan.
Ø Clean the table when the dishes are out of food.
Ø Provide the necessary assistant for the waiters and kitchen
staff.
Bartender
Ø Collect money for drinks served.
Ø Check identification of customers in order to verify age
requirements for purchase of alcohol.
Ø Clean glasses, utensils and bar equipments.
Ø Take beverage order from serving staff or directly from
patrons.
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