RESPONSIBILITIES

• Follow and complete all and any instructions given to you by senior member of staff
• Demonstrate respect to management and staff
• To set an example of excellence among staff and co workers (see Standards of Excellence)
• Keep a high standard of personal hygiene and appearance
• Ensure smooth running of operations, and of all guests’ requirements and to consistently maintain the standards of service at all times (see Service Standards)
• To implement policies and systems as required by management
• Ensuring the cleanliness of the restaurant by following up on the cleaning schedule as designated by management and supervising the cleaners systematically – it is every member of the team’s responsibility to ensure that the restaurant is clean at all times
• Ensuring appropriate mis-en-place has been prepared and that all the needed tools for service are ready prior to service.
• Support any member of staff when not occupied
• Clear tables after guests, wipe tables and/ or seats with appropriate cleaning materials and replace all utensils, chinaware and glassware.
• Drop dirty dishes in the dishwashing section and scrape any leftovers into the bin
• Clean up spilled food or drink or broken dishes and remove trash
• Restock all service counters with utensils, chinaware, glassware, menus and condiments
• Approach all guests in the correct manner according to SLOW standards
• To address guests with their names whenever possible
• Attend briefings and relevant departmental meetings
• Carry out any reasonable task that is set out by management
• Adhere to all policies outlined by management
• Follow all service steps as outlined by management

PERSON SPECIFICATION

• Must possess SSCE/OND/Catering Diploma
• Must be confident and have friendly disposition
• Must be very courteous,
• Good understanding of food combination and product Knowledge.
• Must possess good communication skill