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Scope of Work:
Under the guidance of the Outlet/Restaurant Manager or delegate carries out the requests for the smooth running of the outlet host/ess operation to the required standards.
1. To ensure that all the menus are clean and in good condition, if there are any not up to standard, to be taken out of circulation.
2.To ensure that the flower arrangements are in good condition and maintain the same. Also, to ensure that the candle stands are clean, the telephone and music system is clean, the entrance area is clean and tidy, and that the restaurant smells fresh at all times.
3.To examine reservation lists, checking for group bookings and getting the tables organized.
4.To ensure that there is suitable music playing at all times in the Restaurant and at the correct volume.
5.To seat the guests, give the menu and explain the system of our buffet too. To introduce the ‘Server’ of the table to the guest.
6.If the guest readily orders beverages upon being seated; order to be taken and handed over to the server assigned to that particular table.
7.To take note of the menus including the daily specials.
8.To maintain discreet observation of guests for signals where they may need assistance.
9.To ensure to check all public areas of the outlets for cleanliness including toilets.
10.Ensures all reservations are effectively managed to ensure no guests are turned away and losing revenue.
11.Effective table management ensures the waiters have enough time to provide timely and quality service thus waiters up sells increasing revenue.
12.To carry out any additional tasks and projects as requested by the Outlet/Restaurant Manager or delegate.