SERVICE STAFF
Responsibilities
Restaurant Operations
o Execute assigned area of responsibility (e.g. greeter, runner, bartender, cashier) based on SOP
o Set up restaurant for service day, which include but not limiting to checking on availability of food item and special menu, guest reservation status, service area set-up, cash register and payment machines
o Provide service to customers
o Execute proper cash management
o Preparation and serving of all drinks, beverages and dessert items
Restaurant Management & Planning
o Address customers’ complaints in accordance to guidelines and to escalate issues to supervisors when necessary
o Identify and report all potential problems and to provide recommendations pertaining to the provision of services, food quality and cleanliness
Quality Assurance & Control
o Comply with SOP and safety requirements
o Ensure quality of food is up to the prescribed standard
o Ensure safety and hygiene standards are maintained by inspecting and cleaning of all utensils and restaurant area
o Identify and report unsafe and/or non-compliant conditions and behaviors pertaining to personal and food safety
People Management
o Perform as a reliable team member and communicate clearly and audibly.