1.Customer
1.1Being responsible for assigned dining sections including: providing table set up, stocking service stands, minor food warming/preparation,
1.2Welcoming and escorting the customers to the tables
1.3Taking orders and delivering of food/beverages to patrons
1.4Clearing and resetting tables
1.5Preserving excellent levels of internal and external customer service
1.6Identifying customers’ needs and respond proactively to all of their concerns
1.7Implementing production, productivity, quality, and customer-service standards
1.8 Answering telephone in a friendly and professional manner including, but not limited to, giving store greeting, directions to store location, and receiving and filling customer orders
1.9 Interacting with guests in and as they leave the restaurant to ensure positive dining experience
2.Process
2.1Following all the policies and procedures of the Company to ensure operations standards are consistent
2.2Maintaining cleanliness and mise-en-place level at working station and service pantry for smooth operation
2.3Replenishing supply of linen and other operating equipment
2.4Obtaining requested items from the storeroom
2.5Keeping general appearance and maintenance of the restaurant’s working areas
2.6Following correct sequence of service outlined in the Standard Operating Manual
2.7Cleaning and removing dishes from the table after service is completed
2.8Transporting soiled dishes from dining room to kitchen and deposit them in proper placing at the steward area
2.9Cleaning all spillage during mealtime and at closing
3.People
3.1Maintaining excellent grooming standard, personal hygiene and body language at all times when on duty
3.2Following all the Company standards in every interaction with members and guests, colleagues, other members of the organization and external suppliers and contacts
3.3 Attending training sessions as a trainee as well as a trainer when required
3.4 Be involved and contribute at team meetings