Job Description

JOB DESCRIPTION

Restaurant Manager

· Overall responsible for the organization and administration of particular food and beverage

service areas.
· Sets standards for service in dining room.
· Responsible for any staff training that may have to be carried out on or off the job.
· Prepare duty rosters, holiday lists, and hours on and off duty.

Waiter / Waitress

· Acts by instruction from the chef de rang .
· Mainly fetches and carries, may do a little service.
· Help to clear tables after each course.

· Carried out some of the cleaning and preparatory tasks during the

pre preparation 

Bartender

Ø Responsible of the service of all alcoholic drinks during the service meals
Ø Must also be the sales person
Ø Should have a thorough knowledge of all drinks to be served

Ø Well versed in the skills of shaking and stirring cocktails and should have

a thorough knowledge of all alcoholic and non-alcoholic drinks.
Ø Responsible in making cocktails

Runner

Ø Assist the servers during busy/peak periods.
Ø Responsible to do the clearing after service.
Ø In the small restaurants, several of these positions may be assumed by

the same person. 

STEWARD

o One of a steward's main duties is to liaise with both the chief chef and the proprietor

to organize events and functions, such as weddings, balls or theme nights.

This includes planning decorations, ordering appropriate supplies and coming up

with a menu that suits the occasion.
o Responsibilities of a restaurant steward include regular maintenance

and special projects. On each shift, he is expected to wash dishes, pots and pans,

utensils and food preparation machines as well as clean floors, counters and work tables.
o Less frequently, he is required to perform in-depth cleaning of walk-in freezers and

refrigerators, ovens, stoves and pantries.
o Occasionally, he may be required to assist in unloading deliveries

of food or supplies.
o A steward is responsible for managing and motivating other staff.

This includes setting the shift timetable and ensuring that all staff know in

advance their working hours.

HOSTESS

o Supervises and coordinates activities of dining room personnel to provide

fast and courteous service to patrons.
 o Schedules dining reservations and arranges parties or special

services for dinners.
o Greets guests, escorts them to tables, and provides menus.
o Adjusts complaints of patrons.
o Assigns work tasks and coordinates activities of dining room personnel

to ensure prompt and courteous service to patrons.
o Inspects dining room serving stations for neatness and cleanliness, and requisitions

table linens and other dining room supplies for tables and serving stations.
o May interview, hire, and discharge dining room personnel.
o May train dining room employees.
o May schedule work hours and keep time records of dining room workers.
o May assist in planning menus.
o May prepare beverages and expedite food orders.
o May total receipts, at end of shift, to verify sales and clear cash register.
 o May collect payment from customers