TASK 1
JOB SPECIFICATION

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

•  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 trainings, briefings and meetings. 

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

3. BARTENDER

• Take beverage orders from servers or directly from guests or patrons

• Mix ingredients, for instance; soda, sugar, bitters or fruit juice• Collect cash for beverages or drinks served and record sales

• Maintain record and control of bar stock and arrange supplies

• Mix drinks, water and other components to get ready cocktails and other drinks

• Clean glasses and additional utensils

• Sanitize ice tanks, coolers, and other bar tools

• Serve beverages and food

• Order bar supplies

• Place bottled merchandise and glasses to make a smart display

• Clean bar area and wash glassware

• Replace drink tanks as they are finished

• Serve snacks to patrons seated at the bar

• Slice and pit fruit for garnishing drinks

• Prepare appetizers, for instance; cheese, pickles, and cold meats

4. RUNNER

• Fills requisitions and enters transfers for all locations 

• Rotates inventory practicing FIFO 

• Maintains inventory and stock of all supplies at all locations 

• Maintains rules and regulations of Health and Sanitation Laws, as well as safe transfer/storage 

• procedures 

• Maintains and organized and clean storeroom. 

• Enters transfers into quest daily

5. STEWARD

Opening Duties:  

1. Sign in on the timesheet and check the communications binder or board for announcements and memos; 

 2. Ensure all equipment is clean and in good working order; 

 3. Check all chemical levels and inventory; 

 4. Wear all PPE as according to Canad Inns standards; 

 5. Review Banquet Event Orders;  

6. Set up stations. 

  Shift Duties:  

1.  Adhere to all sanitation guidelines;  

1.  Assist the Cooks and Servers as necessary; 

1.  Dispose of waste; 

1.  Ensure all items are clean according to sanitation guidelines

1.  Maintain a clean and organized work area; 

1.  Monitor proper tank temperatures and chemicals; 

1.  Record all breakage. 

 Closing Duties:  

1. Complete day-end dishwasher maintenance; 

 2. Clean all soiled items; 

 3. Dispose of all broken items in the proper area;  

4. Remove trash and waste;  

5. Clean, sanitize and close workstations.

6. HOSTESS

The responsibilities of the hostess include monitoring the open dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests, monitoring the guest waiting list, and ensuring that the needs of the guests are met while they are waiting. The hostess is often responsible for answering the telephone, booking reservations and moving tables together to accommodate large parties.

BY MUHAMMAD SYAFFIQ