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Henry Minh


 
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 HEAD WAITER

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Tổng số bài gửi : 1165
Điểm Tổng Hợp : 6459
Điểm bài viết hay : 13
Join date : 13/05/2010

Bài gửiTiêu đề: HEAD WAITER   21st December 2010, 10:42 pm

POSITION TITLE :­ HEAD WAITER
DEPARTMENT : FOOD AND BEVERAGE


PURPOSE :
Under
the general guidance and supervision of the Restaurant Manager, and
within the limits of established corporate Policies, Procedures and Food
and Beverage Manual, assist in overseeing and directing all aspects of
all personnel engage in providing courteous and efficient service of
Food and Beverage at the assigned outlet.

RELATIONSHIP :
1.Reports directly to the Maitre d' and/or Restaurant Manager.

2.Provides functional assistance and direction to the Food and Beverage outlet operation as assigned.

3.Interacts
and cooperates in coordinating functions activities with other Food and
Beverage Outlets and other Departments as required.

DUTIES AND RESPONSIBILITIES :
1.Assists
in supervising and participating the day-to-day function of outlet
employees, facilities, sales, expenses, services and maintains a high
level of efficiency in the operations and ensures that the requirements
of guests and the Hotel Standards are met.

2.Controls on an going basis the following :
a.Quality Levels of Service.
b.Guest satisfaction.
c.Sanitation, Cleanliness and Hygiene.
d.Material Supplies and Groceries Expenses.
e.Sufficient stocks of all equipment and linen to ensure service requirement are met.
f.Pre-service works are carried out appropriately.
ensures optimum performance in each of the above areas.


3.Complies with and ensures that the Hotels:
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations
c.Grooming and Appearance Standards.
are observed and met.

4.Conducts pre-meal braiding and maintains liaison with Chef.

5.Participates in service as necessary.

6.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.

7.Maintains and follows up maintenance work order needs for assigned outlet.

8.Attends
and participates in formal training held by Manpower or Outlets in
regard to Food and Beverage Service Quality Standard Expectation and
Future Career Development.

9.Established and maintains effective employee relations.

10.Attends and contributes to outlet meeting and briefing.

11.Attends
to guest's comments, complaints or requests regarding Food and Beverage
Service Quality and significant activities in supervisor’s log book,
discuss same with Restaurant Manager or Maitre d'.

12.Ensures
that all checks have been signed by guests and that figures are correct
before passing on the Cashier and all administration of obtaining and
delivering procedures are followed.

13.Provides appropriate direction, guidance and re-enforcement "or employee's.
a.Performance.
b.Training.
c.Development.
d.Capability.
to ensure and maintain maximum productivity.
a.Attendance Records.
b.Duty Roster.
c.Guest Cardex.
d.Log-book.

14.Conducts all administrative work required, including but not limited to.

15.Maintains
an effective working atmosphere in outlet operation by mean of good
communication system between Kitchen, Bar, Stewarding and Cashier.

16.Performs related duties and special projects as assigned.
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http://vietnamhoteliers.tk/ henryminhtruong@yahoo.com henryminh
 
HEAD WAITER
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