JOB SPECIFICATION

Hi yuollss,
and Assalamualaikum wbt to my muslim reader..

In the first lesson, I will write about the job specification. I hope that by sharing this will help you know better about the job sectors in the field of hospitality.


Restaurant Manager:

• Restaurant managers ensure that restaurants operate efficiently and profitably while maintaning their reputation and methods.
• Responsible for the business performance of their restaurant, as wellas maintaning high standards of food, service also health and safety.
• Plans menu by consulting with chefs; estimates food costs and profit; adjust menus.
• Controls costs by reviewing portion control andquantities of preparation; minimizing waste; ensuring high quality of preparation.
• updates job knowledge by participating in educational oppurtunities; reading professional publications; maintaining personal network; participating in professional organizations.

Waiter :

To ensure that the service is at all times performed in a                      professional manner and to the style as specified by the                    Restaurant Manager.

To be fully conversant with every dish served in the Restaurant        and to provide explanations                 if requested.

To communicate with other Restaurant staff and departments.

To make sure that Company Policy and the Vision Statement are      followed and utilised at all times.

To be aware of all services offered in the Hotel.

To ensure that all guests’ wishes are met so far as is reasonably        possible.

Hostess:

• Monitoring the open dining sections of the restaurant for empty and cleaned tables, estimating wait times for guests, monitoring the guest waiting list, and ensuring that the needs of the guests are met while they are waiting. 
• The hostess is often responsible for answering the telephone, booking reservations and moving tables together to accommodate large parties.

Steward:

• Clean and sanitize all kitchen equipment.
• Strain/change all deep fry oil as required.
•  Clean and sanitize all food storage areas, walk in fridges, freezers, ovens, freestanding hot and cold boxes and
• Dry storage cupboards.
•  Clean filters and hoods.
• Clean and sanitize loading dock, council rubbish containers and all rubbish bins from food production and services areas.
•  Store all cleaned articles in the correct areas.
• Remove stains from china and cutlery as required.
• Polish chafing dishes for banquets, BBQ functions and prepare carving stations as required.
• Prepare buffet in Lagoons before service and clean after service.
• Ensure all access and traffic areas are clear and clean.
• Keep all equipment in the Steward's area in good condition. Report any breakdowns in equipment to the Stewarding Supervisor.
• Report all accidents and breakages to the Chief Steward, Team leader, or Chef in charge of that shift.
• Report and/or take action on any equipment breakdown or safety issue relevant to your work area.

Wait for the next entry which is sure to give you a new learning.

Bye, Wassalam.. <3