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    Waiter / Waitress Responsibilities

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    thinagaran
    The document outlines the key responsibilities for several food service roles. Waiter/waitress responsibilities include greeting customers, taking orders, serving food and drinks, cleaning tables, and providing excellent customer service. Bartender responsibilities focus on mixing and serving drinks while maintaining a clean bar area. Bar managers oversee bar staff and operations, including scheduling, resolving conflicts, ensuring adequate stock, and creating a fun atmosphere for patrons. Chefs are responsible for food preparation and quality, kitchen management, staff training, and ensuring health and safety standards.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Waiter / Waitress Responsibilities

    Uploaded by

    thinagaran
    4K views5 pages
    The document outlines the key responsibilities for several food service roles. Waiter/waitress responsibilities include greeting customers, taking orders, serving food and drinks, cleaning tables, and providing excellent customer service. Bartender responsibilities focus on mixing and serving drinks while maintaining a clean bar area. Bar managers oversee bar staff and operations, including scheduling, resolving conflicts, ensuring adequate stock, and creating a fun atmosphere for patrons. Chefs are responsible for food preparation and quality, kitchen management, staff training, and ensuring health and safety standards.

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    Job Description

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    The document outlines the key responsibilities for several food service roles. Waiter/waitress responsibilities include greeting customers, taking orders, serving food and drinks, cleaning tables, and providing excellent customer service. Bartender responsibilities focus on mixing and serving drinks while maintaining a clean bar area. Bar managers oversee bar staff and operations, including scheduling, resolving conflicts, ensuring adequate stock, and creating a fun atmosphere for patrons. Chefs are responsible for food preparation and quality, kitchen management, staff training, and ensuring health and safety standards.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    4K views5 pages

    Waiter / Waitress Responsibilities

    Uploaded by

    thinagaran
    The document outlines the key responsibilities for several food service roles. Waiter/waitress responsibilities include greeting customers, taking orders, serving food and drinks, cleaning tables, and providing excellent customer service. Bartender responsibilities focus on mixing and serving drinks while maintaining a clean bar area. Bar managers oversee bar staff and operations, including scheduling, resolving conflicts, ensuring adequate stock, and creating a fun atmosphere for patrons. Chefs are responsible for food preparation and quality, kitchen management, staff training, and ensuring health and safety standards.

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    Waiter / Waitress Responsibilities

     Greet and escort customers to their tables


     Present menu and provide detailed information when asked (e.g. about
    portions, ingredients or potential food allergies)

     Prepare tables by setting up linens, silverware and glasses

     Inform customers about the day’s specials

     Offer menu recommendations upon request

     Up-sell additional products when appropriate

     Take accurate food and drinks orders, using a POS ordering software,order
    slips or by memorization

     Check customers’ IDs to ensure they meet minimum age requirements for
    consumption of alcoholic beverages

     Communicate order details to the Kitchen Staff

     Serve food and drink orders

     Check dishes and kitchenware for cleanliness and presentation and report
    any problems

     Arrange table settings and maintain a tidy dining area

     Deliver checks and collect bill payments

     Carry dirty plates, glasses and silverware to kitchen for cleaning

     Meet with restaurant staff to review daily specials, changes on the menu and
    service specifications for reservations (e.g. parties)

     Follow all relevant health department regulations

     Provide excellent customer service to guests


    Bartender Responsibilities
     Provides a pleasant drinking experience to customers.
     Serves drinks while maintaining a clean and sanitary bar area.

     Attends to the detail and presentation of each order.

     Prepares and maintains ingredients by following recipes.

     Adheres to proper alcohol handling, sanitation, and safety procedures, and


    maintains appropriate dating, labeling, and rotation of all beverage items.

     Coordinates daily supply inventory for bar and submits orders to supervisor;
    assists with receipt of deliveries.

     Contributes to daily, holiday, and theme drink menus in collaboration with


    supervisor.

     Ensures smooth operation of bar services during absence of supervisor.

     Completes cleaning according to daily and weekly schedules, including


    dishwashing as needed.

     Assists with orienting new employees to their work area.

     Listens to customer complaints and suggestions and resolves complaints.

     Instructs personnel in use of new equipment and cleaning methods and


    provides efficient and effective methods of maintaining work area.

     Participates in and/or contributes to programs, committees, or projects


    designed to improve quality of service and employee productivity.
     Return all equipment to proper locations, locking refrigerators, restocking
    items, turning off lights, locking doors and completing bar closing checklist. 

     Always respond to guest requests in a timely, friendly and efficient manner.

     Perform any other assigned reasonable duties and responsibilities as


    assigned or as requested by Supervisors or manager.

     Mix and garnish beverages according to recipe and portion control standards.

    Bar Manager Responsibilities


     Attend frequent meetings with bar owners
     Source and train staff to best fit the bar's needs

     Schedule staff in an efficient manner to best cover the demands of the


    customers

     Communicate with vendors to assure the appropriate amount of products are


    on hand for the forecasted demand

     Resolve all staff conflicts swiftly and properly

     Assure all transactions and banking are conducted with no variance

     Work shifts required to meet the needs of the bar. This may include nights,
    weekends and holidays

     Manage the business aspects of the bar, such as keeping a current liquor
    license, negotiating supplier contracts, taking inventory and reordering
    supplies, managing budgets, and setting goals.
     Hiring and training staff to provide excellent service to patrons.
     Creating effective schedules and quickly resolving conflicts to ensure that bar
    is well staffed during peak hours.
     Setting and enforcing quality and safety controls.
     Ensuring licenses are updated and in line with current legislation.
     Working with diverse personalities both on the staff and patrons.
     Planning and taking part in promotional events.
     Diffusing tense situations between patrons or staff members to prevent
    possible safety or legal issues, ejecting unruly persons, if needed.
     Maintaining a fun, safe atmosphere for patrons.
     Spend busy nights glad-handing customers to ensure their dining experience
    is the best

    Chef Responsibilities

     Cooks guests' orders according to their preferences


     Employs food safety best practices and makes sure that all kitchen staff
    members do the same
     Acts with appropriate caution in a dangerous environment where there are
    knives and high-temperature surfaces
     Selects choice ingredients that will give dishes the best flavour
     Experiments to come up with new specialties that will draw diners into the
    restaurant
     Coaches the sous chef and other members of the kitchen staff, so they
    perform at their best
     Determines how much food to order and maintains an appropriate supply at
    the restaurant
     Keeps up with trends in cooking and the restaurant business to ensure that
    guests have a positive experience
     Works quickly and accurately during busy periods, such as weekends and
    evenings
     Occasionally takes on extra duties, such as cleaning, when the kitchen is
    short-staffed or the restaurant is particularly busy
     Takes direction and works with the restaurant's administrative team

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