Waiter and Barman

🗏Job Type

Full Time

Matric Certificate mandatory

Police Clearance Certificate mandatory

Hotel/Resort experience mandatory

Responsible to: Food and beverage Manager, Duty Manager, Banqueting Manager, Supervisor and Senior Chefs.

Responsible for: Cleaning staff and trainee waiters.

Report for duty - neatly dressed and well groomed.
Wipe down all tables ensuring place-mats laid and that there are sufficient condiments.
Ensure that the television sets are switched on and set to the sport channels with the live events taking preference.
Ensure that the background music is switched on at a suitable volume.

Erect sandwich board on sidewalk to attract maximum exposure.
Ensure that there is sufficient mise en place.
Collect appropriate stock from stores.
Ensure that guests are attended to professionally, efficiently and courteously at all times.
For breakfast orders, ensure that the orders are rung up and the docket given to the breakfast chef.
All A La Carte orders are to be rung up and the docket given to kitchen hot pass chef.
Any special requests, within the particular parameters, are to be written on the dockets.
Orders are to be collected from the kitchen no later than 15 – 20 minutes, depending on the nature of the order, from when the order was placed. The guest must be notified immediately, should any delays be encountered with the order.
Ensure that all hot meals are served hot on a warm plate.
Ask the Chef for the lunch specials and enter them on the specials board
Obtain the dinner mini buffet menu from the chef and write up on the menu board.
Ensure that there is sufficient mise en place for the dinner service collecting any necessary stock from the stores.
Remove all condiments from tables. Clean sauce bottle necks and pack condiments in appropriate storage.
Ensure that all dirty crockery and cutlery is removed from the service area and taken to the kitchen scullery.
Gather all dirty glassware for the bar hand to take to kitchen glass wash area.
General

Enter any maintenance queries in the maintenance book situated at reception.
In any situation or occurrence beyond your control, notify your supervisor, failing which, notify the manager on duty.
Ensure that tables are cleared of soiled crockery, cutlery and glassware at all times. This is not limited to the tables under your service.


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Job id : , #75605, 534 views,