To treat our guests like Superstars! <\/strong> <\/li>\n<\/ul>\nDUTIES: <\/strong> <\/p>\n\n- Oversee the service of food items within restaurant areas and maintain overall responsibility for food service. <\/li>\n
- To ensure all FOH floor team follow our Cycle of Service at all times. <\/li>\n
- To ensure that FOH team members are reporting for duty and that the restaurant is adequately staffed. <\/li>\n
- Ensure breaks are organized in accordance with fluctuations in the volume of business. <\/li>\n
- Report and liaise regularly with (Ass.) General Manager regarding departmental performance and ensure they are informed of any relevant information or issues. <\/li>\n
- Perform a duty manager role while on shift when required, taking sole duty management responsibilities for the Venue, and dealing with any issues that may arise during shift. <\/li>\n
- To liaise with customers regarding special functions. <\/li>\n
- To ensure that table mise-en-place are impeccable and that tables are set correctly. <\/li>\n
- To ensure that stations have their correct mise-en-place. <\/li>\n
- To ensure that faults and defects are reported to Maintenance and actioned without delay. <\/li>\n
- To maintain high standards of morale and personal appearance of all staff. <\/li>\n
- To ensure fair and equitable discipline, complying with company regulations. <\/li>\n
- To investigate and action the causes of staff grievances. <\/li>\n
- To be aware of all statutory regulations affecting safety and ensure that any safety hazards are rectified. <\/li>\n
- To ensure that all stocks and supplies are requested in advance, correct stock levels maintained and stored under optimum conditions. <\/li>\n
- To ensure regular stocktaking of all operating equipment at specified intervals. <\/li>\n
- To ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters’ clothes used for cleaning. <\/li>\n
- To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information. <\/li>\n
- To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly and effectively. <\/li>\n
- To give feedback on guest complaints and comments. <\/li>\n
- To maintain a high degree of interest in self-development. <\/li>\n
- To clean agreed designated areas, in accordance with laid-down procedures, morning \/ evening routines and hygiene requirements. <\/li>\n
- To ensure napkins are ordered and received as required and ensure dirty or damaged linen are counted and exchanged for clean, usable items. <\/li>\n
- To set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair. <\/li>\n
- To ensure sideboards on stations are adequately stocked with replacement cutlery, napkins or other established needs, be they food or equipment. <\/li>\n
- To be totally familiar with the composition of all menu items. <\/li>\n
- To serve food and beverages in accordance with laid-down standards, but above all in a professional and courteous manner. <\/li>\n
- To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment. <\/li>\n
- At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers. <\/li>\n
- To attend to customer complaints satisfactorily. <\/li>\n
- To take part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers, as well as fire escapes. <\/li>\n
- Ensure any suspicious packages or parcels reported to management are assessed and reported without delay to the relevant authorities. <\/li>\n
- To be continually aware of, and maintain, the highest standards of personal hygiene and ensure that all team members also adhere to this. <\/li>\n
- To attend meetings and training courses as required. <\/li>\n
- To consistently ensure that a staff briefing is held daily at the agreed time. <\/li>\n
- To adhere to the local municipality hygiene requirements. <\/li>\n
- To ensure that the food delivered to the tables is always of the highest standard and quality. <\/li>\n
- To conduct annual staff appraisals without fail. <\/li>\n
- To conduct end of probation period reviews as per the local employment laws and agreed timelines. <\/li>\n
- To maintain internal staff files with training documents, appraisals, and any other relevant documents. <\/li>\n
- To act as a positive ambassador for the business. <\/li>\n
- Carry out any other reasonable request asked by the management. <\/li>\n<\/ul>\n
#J-18808-Ljbffr<\/p>\n
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