Job Description

Department / Division

Service

Position reports to

Restaurant Manager

External Interface

(Enlist external agencies/authorities that you are required to deal with while discharging your duty)



NA

Minimum Qualification

(i.e. education, training etc.)



Undergraduate / Apprentice

Minimum Experience

Minimum 1Yr

Special Skills/Attributes

(required for performing the job effectively)

Overall Purpose/Objective

Of the job

To prepare & serve to guest, able to mix & match ingredients in order to create new concept.


To ensure the excellent Restaurant service at all times whilst preserving a level of guest privacy. To complete all cleaning and preparation to ensure a smooth service at all times

Key Responsibilities

(List major responsibilities, that you have, to achieve the key objectives)

1. Operations

Ensure personal grooming and conduct according to restaurant standards To apply the necessary precautions with regards to the restaurant food safety and hygiene standards To have complete knowledge on the beverage / service available / preparation methods and time in sections appointed To be aware of restaurant standards and policies Monitor and ensures smooth operations of the bar Ensure that service / items are prepared according to restaurant standards. Arrange the bar to make attractive display. Check quality / presentation / temperature of beverage / service prior to serving Assess customers' needs and preferences and make recommendations Sales or influence for upselling or suggestive selling Ensure that drinks are served correctly with proper garnishes and in appropriate glassware as per restaurant standard. Ensure full mis-en-place is prepared prior to start of operations and replenished afterwards Check cleanliness of sections prior to and after service Report any unusual incidents or guest complaints to manager or their assistant immediately so that the proper action can be taken to satisfy the guest's needs. Check inventory in bar for daily requisition. Report all equipment failure or loss to the supervisors as soon as possible Before bar closing, check all equipment has been collected and properly stacked. Make sure that checks are distributed to appropriate people i.e. cashiers and waiters without any mistakes. Keep the manager and supervisor informed on all items at all times. * Conduct daily perpetual inventory of all bar stock.