-To consistently insure the maximum guest information in the
-Pre-meal meeting conducted with service staff on a daily
-Supervision of floor during operation.
-Insure that service personnel follow service scenario.
-Monitor timing of guest experience.
-Handle all complaints to the guests' satisfaction.
-To maintain a consistently smooth running operation.
-Service staff on duty as scheduled.
-Kitchen, stewarding and cashier staff on duty as scheduled.
-Side-stands fully stocked with equipment.
-All side-work complete.
-Coffee, and roll warming equipment functioning.
-Insure station rotation in seating.
-Assist in seating or service of guests as necessary.
-Coordinate all functions in dining room during service.
-Monitor productivity of service, kitchen and stewarding staff.
-To monitor and critique the quality and consistency of the food
-Special boards and/or descriptions posted accurately.
-Continuously check food quality and presentation coming from
-Maintain food displays during service.
-Monitor guest satisfaction and comments regarding food.
-To be familiar with clients so that there is constant recognition
of all repeat guests.
-Reservations reviewed on a daily basis.
-Reservations checked against the VIP list from the front desk.
-All special attention details handled properly.
-To maintain the physical atmosphere and cleanliness of the
-Staff's uniform and appearance meet specifications.
-Tabletops set to specifications.
-All menus inspected daily by hostess.
-During service, constantly inspect tabletops, side-stations and
-All equipment in good condition and clean.
-All work areas maintained neat, orderly and clean.
-All lights and music adjusted appropriately for each meal
-To contribute to the profitability of the restaurant through cost
-Monthly volume forecast
-Weekly volume forecast
-Weekly payroll forecast
-Bar controls and procedures
-Assist in end-of-month inventory
-Bar and dining room security
-Constantly perform positive up-selling techniques with service
-Expedite table turnover and table resetting.
-Implement sales promotions and merchandising programs.
-Be familiar with all beverage-related procedures and equipment and
assist the cashier when needed.
-House charge procedures
-Meal period change
-Know and adhere to all company policies and procedures.
-Know emergency procedures (including CPR) and work to prevent
-Be familiar with and enforce all policies related to liquor
liability laws. Specifically:
-Dramshop Theory - Prohibiting sale of liquor to intoxicated
-Prohibiting sale of liquor to minors.
-Perform any and all other duties assigned and/or required by
Tools and Equipment:
-Computer and printer, typewriter, telephone, pen/pencil,
file folders, filing cabinet, facsimile machine
-Interior of hotel, in all areas of the hotel.
-Exterior of hotel with exposure to weather conditions.
-Exposure to various hazardous chemicals.
-Exposure to food items and beverages.