Job specification

Waiter

   Waiter may perform the following tasks:

                                   i.            serve food and drinks to guest in hotels,restaurants,clubs and similar establishments.

                                  ii.            take restaurant reservation.

                                iii.            set tables with clean linen or place mats,cutlery,crockery and glasses.

                                iv.            Welcomes and seat customers and hand menus to them.

                                  v.            Talk to guests about the menu and drinks and recommend combinations.

                                vi.            In some cases,promote local produce and attractions to visitors from interstate and overseas.

                               vii.            Take customer’s orders and pass them to kitchen staff or bar attendants.

                             viii.            Carve meat.

                                ix.            Make up bills and present them to customers.

                                  x.            Handle money or credit cards.

                                xi.            Clear tables and return dishes and curlery to kitchens.

 Bartender

-also known as a barkeep,barkeeper,barperson,barmaid,bar attendant or taberneiro-

Bartender may perform the following tasks :

                                   i.            usually serve alcoholic beverage behind the bar in a licensed establishment.

                                  ii.             maintain the supplies and inventory for the bar.

                                iii.            Responsible for confirming that customers meet the legal drinking age before serving that alcohol.

Runner

 Runner may perform the following tasks :

• Carry food, silverware, or linen on trays or use carts to carry trays.
• Place food servings on plates or trays according to orders or instructions.
• Clean or sterilize dishes, kitchen utensils, equipment, or facilities.
• Examine trays to ensure that they contain required items.
• Load trays with accessories such as eating utensils, napkins, or condiments.
• Prepare food items, such as sandwiches, salads, soups, or beverages.
• Remove trays and stack dishes for return to kitchen after meals are finished.
• Stock service stations with items such as ice, napkins, or straws.
• Monitor food distribution, ensuring that meals are delivered to the correct recipients and that   guidelines, such as those for special diets, are followed.
• Take food orders and relay orders to kitchens or serving counters so they can be filled.

Steward

Steward may perform the following tasks :

         i.            makes sure everything runs smoothly and the hotel staff performs specific duties properly.

        ii.            Hotel stewards often help with customer service, such as checking people into or out of the hotel, showing guests to their rooms, and arranging for guests' baggage to be taken to their rooms.

      iii.            Hotel stewards sometimes give tours to guests or potential guests.

      iv.            They often oversee the security staff as well, making sure all hotel security procedures are followed.

        v.            If the hotel has conference rooms or meeting areas, often it is the hotel steward who oversees the preparation of these rooms for scheduled events.

 Hostess

Hostess may perform the following tasks :

• take telephone reservations.
• greet customers take their coats and other accessories to the coat check.
• seat guests while being aware of server sections and guest to server ratios in order to ensure a smooth and enjoyable dining experience for guests.
• be able to answer and have thorough product knowledge of your menu and establishment policies and services.

• The first duty when getting to work is making sure that it is organized and ready for operation.
•   Make sure all menus are wiped down, free of spots or stains, and complete.
•     Make sure entry doors are clean, free of debris and inviting.
• Check with phone reservationists, or answering machine messages to assure that all reservations are noted.
•   Check with manager to assure there are no large or private parties that are not know about.
• Plan out the seating chart and organize the reservations (planning is everything when running an effective host stand).
•   Greets guests, escorts them to their table, pull seat out for the ladies, and present menus.
•   Make sure the server is aware they have been sat.
• Keep an eye out that the dining room, entryway, bathrooms, and menus are kept clean throughout operations. 
•    Attends to guest’s queries / complaints and coordinates activities of dinning room personnel to ensure prompt and courteous service to patrons is met.
•  Say good-bye to all of the guests. Check to see that everything was wonderful. Not only is the host or hostess the first impression the guest gets when they come to an establishment they are also the last.
• Some establishments may also have the hostess to be a cashier as well.
• The host or hostess description will very from restaurant to restaurant.

Restaurant manager

Restaurant manager may perform the following tasks:

Business activities :

1. Taking responsibility for the business performance of the restaurant.
2. Analysing and planning restaurant sales levels and profitability.
3. Organising marketing activities, such as promotional events and discount schemes.
4. Preparing reports at the end of the shift/week, including staff control, food control and sales.
5. Creating and executing plans for department sales, profit and staff development.
6. Setting budgets and/or agreeing them with senior management.
7. Planning and coordinating menus.

Front of house :

1. Coordinating the entire operation of the restaurant during scheduled shifts.
2. Managing staff and providing them with feedback.
3. Responding to customer complaints.
4. Ensuring that all employees adhere to the company's uniform standards.
5. Meeting and greeting customers and organising table reservations.
6. Advising customers on menu and wine choice.
7. Recruiting, training and motivating staff.
8. Organising and supervising the shifts of kitchen, waiting and cleaning staff.

Housekeeping :

1. Maintaining high standards of quality control, hygiene, and health and safety.
2. Checking stock levels and ordering supplies.
3. Preparing cash drawers and providing petty cash as required.
4. Helping in any area of the restaurant when circumstances dictate.