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    Information Sheet 1.1-1: Roles and Responsibilities in The Food Service Teams Learning Objectives

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    Emmer
    This document discusses the roles and responsibilities of food service team members. The primary responsibility is to help other team members succeed so they can provide excellent customer service. Specific duties include preparing and serving food items according to standards, maintaining cleanliness, following food safety protocols, and assisting other areas as needed. Personal development responsibilities include owning one's development, maintaining a positive attitude, attending meetings and training, setting goals, and developing relationships. The document also provides an overview of a waiter's typical duties, which revolve around preparing for service, receiving and seating customers, taking and serving food/drink orders, ensuring cleanliness and safety, and using salesmanship skills.

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    Information Sheet 1.1-1: Roles and Responsibilities in The Food Service Teams Learning Objectives

    Uploaded by

    Emmer
    78 views4 pages
    This document discusses the roles and responsibilities of food service team members. The primary responsibility is to help other team members succeed so they can provide excellent customer service. Specific duties include preparing and serving food items according to standards, maintaining cleanliness, following food safety protocols, and assisting other areas as needed. Personal development responsibilities include owning one's development, maintaining a positive attitude, attending meetings and training, setting goals, and developing relationships. The document also provides an overview of a waiter's typical duties, which revolve around preparing for service, receiving and seating customers, taking and serving food/drink orders, ensuring cleanliness and safety, and using salesmanship skills.

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    INFO 1.1-1

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    This document discusses the roles and responsibilities of food service team members. The primary responsibility is to help other team members succeed so they can provide excellent customer service. Specific duties include preparing and serving food items according to standards, maintaining cleanliness, following food safety protocols, and assisting other areas as needed. Personal development responsibilities include owning one's development, maintaining a positive attitude, attending meetings and training, setting goals, and developing relationships. The document also provides an overview of a waiter's typical duties, which revolve around preparing for service, receiving and seating customers, taking and serving food/drink orders, ensuring cleanliness and safety, and using salesmanship skills.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    78 views4 pages

    Information Sheet 1.1-1: Roles and Responsibilities in The Food Service Teams Learning Objectives

    Uploaded by

    Emmer
    This document discusses the roles and responsibilities of food service team members. The primary responsibility is to help other team members succeed so they can provide excellent customer service. Specific duties include preparing and serving food items according to standards, maintaining cleanliness, following food safety protocols, and assisting other areas as needed. Personal development responsibilities include owning one's development, maintaining a positive attitude, attending meetings and training, setting goals, and developing relationships. The document also provides an overview of a waiter's typical duties, which revolve around preparing for service, receiving and seating customers, taking and serving food/drink orders, ensuring cleanliness and safety, and using salesmanship skills.

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    Information Sheet 1.

    1-1

    Roles and Responsibilities in the food service Teams


    Learning Objectives:
    At the end of the session, the learners should be able to:
    1. Identify specific roles of a food service team member
    2. Categorize the food service team responsibilities
    3. Apply work requirements features.
    The primary responsibility of a team member is to help team members be all
    they can be so they can serve our guests with confidence and respect. We
    believe that when this is the focus, all other responsibilities listed below are
    more easily achieved. The most important deliverable to our advocates is in
    how we serve them. Our value states that Serving people is the most
    important part of the company. Team Members are expected to provide a
    level of service that ensures our advocates will want to return and also
    recommend our products and services to others. Further, we will strive to be
    rated in the top 1% of all service providers by truly giving World Class
    Service. Build a workplace climate of energy, action, urgency, and fun!
    Bring our A game every day and transfer some of that energy to our
    advocates so they leave our establishments feeling better than when they
    came in. Display a professional look through excellent grooming practices,
    proper care and maintenance of clothing and shoes, and adherence to the
    World Dress Code. Promoting a glass half full mentality and contributing
    to a positive working environment. In business model, the whole is greater
    than the sum of the parts. Team members are expected to forge strong
    business relationships with their peers in other departments.
    POSITION SPECIFIC REQUIREMENT: FOOD SERVICE TEAM MEMBER
    Adherence to company standards, specifications, and guidelines for
    handling, preparing, and serving menu items
    Preparing orders according to the menu specification and charging
    appropriately
    Stocking coolers, freezers, paper goods and bread; putting away supplier
    orders
    Filtering, changing and boiling out fryers; cleaning grills
    Sweeping, mopping, taking out trash, and flattening and disposing of
    cardboard boxes
    Washing, rinsing and sanitizing dishes

    Prepping foods from a written recipe using skills such as dicing, slicing,
    portioning, mixing, etc. with accuracy and consistency
    Preparing items for our deli case, dinner case, bakery case, and hot case
    (where applicable)
    Following all food safety policies and procedures, including time &
    temperature control, safe product handling, and proper cleaning/sanitizing
    routines
    Communicating verbally and documenting accurately on all forms,
    including the time & temperature log, foodborne illness records, cleaning
    routines, etc.
    Maintaining exceptional personal hygiene standards including frequent
    hand-washing, proper use of gloves, etc.
    Following dress code and grooming requirements including: clean
    hair/skin, wearing deodorant, trimming and cleaning fingernails, proper
    hair restraints, etc.
    Acting as a team player by promoting and helping other areas of the store
    as needed
    PERSONAL DEVELOPMENT

    Own your personal development. While there will be others in the


    company to provide you support and education, your inner will and
    desire dictates how much you can grow.
    It is critical you hold a positive mental attitude/glass half-full
    mentality
    Attend department meetings
    Attend periodic company training programs as they pertain to your
    department
    Develop personal goals on an annual basis and share them with your
    Leader. Devise action plans to achieve these personal goals.
    Develop and maintain strong, positive interpersonal relationships with
    peers and leaders in the company.
    Communicate clearly, effectively, and appropriately with all team
    members, leaders, and advocates.
    Effectively handle complaints, resolve grievances, and neutralize
    conflicts

    ADMINISTRATIVE ITEMS

    REPORT TO STRUCTURE

    Reports directly to the Department Leader


    Indirectly reports to the Operations Leader

    COMPENSATION STRUCTURE

    Varies depending on a myriad of factors, including size and volume of


    store, levels of profitability (sales and margins), expense management,
    experience and proven results, and ability to build a great team and
    truly develop others.

    MINIMUM REQUIREMENTS

    Positive attitude Ability to handle all products & services sold by the
    company - Able to lift 40
    pounds or more Flexible work schedule Ability to use basic
    computer functions Ability to sit, climb, balance,
    stoop, kneel, crouch, crawl, and reach Basic reading, writing and
    math skills Social Perceptiveness Service
    Orientation Adaptability to change Ability to work independently as
    well as on a team

    The Waiter
    Every hotel, irrespective of size or volume of business, two major revenue
    producing areas- rooms and restaurants (and bars). The latter offer food and
    beverages for sale. In common hotel terminology the services offered in
    restaurants and bars are referred to as food and beverage service. This
    manual deals with the training of the food and beverage service personnel.
    The most important person, around whom food and beverage service pivots,
    is the waiter.
    Who is a Waiter?
    A waiter is one who serves food and beverage in a restaurant in a restaurant
    or bar. He is also popularly known as a Steward or Commis-de-Rang. A good
    waiter should possess qualities like social confidence, good etiquette and
    manners, effective communication, a pleasing personality, salesmanship, a
    willingness to serve, and above all, a thorough knowledge of his job.
    1. Attend briefing before a restaurant service
    2. Mise-en-scene
    3. Mise-en-place
    4. Requisition restaurant items for service, e.g. linen, glassware, cutlery,
    flowers, etc.

    5. Clear silverware and glassware


    6. Prepare each table for service
    7. Receive and seat guests
    8. Take beverage orders and serve
    9. Take food orders and serve
    10. Serve wine and champagne
    11. Present a check (or bill) and receive payment
    12. Ensure cost control
    13. Salesmanship
    14. Ensure hygiene and sanitation
    15. Safety
    Typical Job Description of a Waiter
    This manual attempts to teach a waiter how to do his job well. For this he
    requires correct knowledge, skills and attitudes. The subsequent lessons
    elucidate the knowledge, skill and attitudes that a waiter should possess to
    execute his job.

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