Description

. To inspect carefully all the stations in order to see that the necessary mise- en place has been done to guarantee a smooth & efficient service .

2. Leading the staff in all service aspects to the highest professional standards & in accordance to the service procedures set by the hotel management.

3. Responsible for proper daily briefing to all staff including restaurants banquet functions special offers ,packages & promotions.

4. Responsible for the follow up of the duty roster & compliance from all the staff.

5. Responsible for checking of the proper set up of all the tables & buffet setup for restaurants & banquets.

6. Compelled to check the uniforms & controlling the cleanliness, sanitation, grooming and hygiene of all the service staff.

7. To check & maintain that the back area & side station equipment are clean and tidy before and after service.

8. Ensure proper scheduling of the staff together with the Restaurant Manager in accordance to the expected business.

9. Ensure careful handling of all the equipment to minimize breakages and damages to assets.

10. Participate in training staff in a regular basis and in accordance to company guidelines.

11. Keep close coordination with the kitchen outlets and other departments.

12. Maintain an excellent image in the eyes of the management general public guests staff and colleagues.

13. To take guest orders and to try and up-sell Food & beverages.

14. To make sure that the guest orders are taken properly and served on time.

15. To check the proper handover from shift to shift.

16. To make sure that the proper bill (check folder) is given to the right guest.

17. To be aware of the guests check in & check out to insure proper billings.

18. Other duties as may be assigned or required by the top management.

19. To be able to perform any additional scope of duties if requested by the Manager.

20. To attend the mandatory External and Internal training and follow the company training policy.