Doha (QA)
08 Oct 2016
05 Nov 2016
Job Level
  • To assist in the day-to-day operation of his section and communicate to the Captain any relevant information.
  • To be responsible for the cleanliness of all equipment used in the stations.
  • To maintain supplies of china, cutlery and condiments for side stations mise-en-place correctly, keeping side stations clean and orderly at all times.  
  • To collect and stock bread and butter according to the establish standards.
  • To set out tables according to plans and ensure that tables and chairs are cleaned\dusted. 
  • To lay table cloths and folding\placing table napkins according to the established standards.        
  • To lay covers set up according to the established standards.
  • To ensure all the trolleys are cleaned and stocked ready for operation.        
  • To ensure coffee machine is in operation and well stocked. 
  • To ensure menus are wiped clean and in sufficient stock ready for operation.         
  • To collect F&B orders from the kitchen, return used chinaware, glassware and silverware to dishwashing area.       
  • To clear, clean and reset his\her working area.         
  • To store and count used linens and soiled silver, cutlery.
  • To collect restaurant supplies from stores.                
  • To be responsible for providing courteous and efficient service of food and beverage to guests in the restaurant in his section.        
  • To assume the duties and responsibilities of the Captain in his\her absence (when requested).      
  • To control on an on-going basis the level of the following:
    • Quality and presentation of food and beverage products
    • Service standards
    • Condition and cleanliness of facilities and equipments
    • Guest satisfaction
  • To establish and maintain effective employee and inter-departmental working relationships.        
  • To be responsible for checking his allocated section of the restaurant to see that the mise-en-place has been carried out properly, that tables are clean, the side boards in order and his section ready for service.
  • To participate actively in service in accordance with the requirements and practices of the section.
  • To implement the hotel and department regulations, policies and procedures including but not limited to:
    • In House rules and regulations
    • Health and safety
    • Grooming
    • Quality
    • Service
    • Hygiene and cleanliness
  • To monitor the stocks of food, beverage, material and equipment and ensure that service requirements are met.          
  • To monitor and control all operating equipment for his section.      
  • To report anything which is considered to be a health and safety hazard immediately to the restaurant manager or his\her delegate.