Deals with irregular payments
Supervises cash handling and banking procedures
Must be aware of the importance of beverage sales within the outlet, and sees to it that every effort is made by the waiters and waitress&039;s to sell the maximum number of drinks possible. And to ensure that all beverages sold are as per the quality and presentation standards of the Hotel.
To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
Ensure prompt and courteous service at all times, and ensure that all guest enquiries are dealt with at all times.
Controls stock and monitor security procedures
Establishes and instructs staff in cash security procedures
Prepares daily banking and cash flow reports
To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any menu with a new one as required.
To assist the restaurant manager with the restaurant guest recognition program.
To comply with any reasonable request made by the Manager or Food and Beverage Director.
To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are to the requirements as specified within the Operation Policy of the outlet and the requirements of the Hotel.
To ensure that all products and services ordered appear on all guest checks, and that all items are properly accounted for, correct prices charged. And that all monies due are collected from the guest.
To check and review all operating par stocks of condiments and restaurant supplies and operating equipment used within the restaurant. To ensure that there is sufficient stock for each day&039;s trade, requisitioning where required any equipment or supplies that are necessary.
When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
Assists with menu and wine list creation
In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
To ensure that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant manager.
Monitors standards of guest facilities and services
Endeavours to resolve all complaints during shift and logs all complaints in log book for further follow up
Supervise outlet service
To assist Manager in the planning, implementation and running of promotional events.
To ensure that the Hostess staff perform all duties as are required, that the front reception area of the restaurant is neat and tidy and that the reservation book is properly maintained.
To assist the restaurant manager in spot checks of the restaurant, to ensure cleanliness of the operation at all times.
Ensure that all staff are at their assigned stations, and that work assignments have been issued and understood.
To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures.
Supervises the maintenance of service equipment
To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance have been carried out, reporting any new areas that need attention. And ensuring follow up within a time frame of 14 days.
Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
To ensure that all restaurant mise- en- place is correctly prepared and ready for each service period.
To assist during the service periods with actual service to the guest during periods of high business.
To assist the restaurant manager at all times, ensuring a high level of co- operation at all times.
Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
Supervises functions
