(A HUY VIETNAM, HK ENTITY)
JOB DESCRIPTION RESTAURANT SERVER
Job Title: Catering Manager
RESTAURANT SERVER, SR.
Responsible for:
Scope and General Purpose: Commis Waiters
To prepare dining room, including all Dining Room Assistants
necessary mise-en-place for service; serve Busboys
customers in a professional, efficient and
courteous manner. Liaises with:
All kitchen staff
Place of Work:
A Restaurant/Dining Room Limits of Authority:
Disciplinary action to be sanctioned by
Place of Work: Senior Managers
A Restaurant/Dining Room
Hours of Work:
Responsible to: According to establishment
Restaurant Manager Shifts
Main Duties:
∙ To clean agreed designated areas, in accordance with laid-down procedures,
morning/evening routines and hygiene requirements.
∙ To change table linen as required and ensure dirty or damaged linen is counted and
exchanged for clean, usable items.
∙ To clean and refill cruet and condiment sets, order branded sauces and chutneys to
ensure consistent supply.
∙ To ensure that flowers and table decorations are fresh and comply with agreed
standards.
∙ To set tables to laid-down standards, ensuring that all items used are clean, undamaged
and in a good state of repair.
∙ To ensure sideboards on stations are adequately stocked with replacement cutlery, linen
or other established needs, be they food or equipment.
∙ To prepare salads, sandwiches, cheese boards and coffee to laid-down standards, when
this is an agreed duty of the establishment.
∙ To take orders from customers and ensure these are given to the appropriate person to
execute.
∙ To be totally familiar with the composition of all menu items.
∙ To serve food and beverages in accordance with laid-down standards, but above all in a
professional, courteous manner.
∙ To clean tables and ensure they are cleaned as soon as it is apparent that customers
have finished their food or drink with an acceptable balance between speed, yet allowing
customers to finish their meal without feeling rushed.
∙ To ensure that customers are correctly charged, present the bill and take payment from
the customer, in accordance with the procedures of the establishment.
∙ At all times to be aware of and practise good customer relations, assisting the guest in
any way which does not adversely affect other customers.
∙ To attend to customer complaints satisfactorily.
∙ To report any suspicious packages or parcels to management without delay.
∙ To take part in any fire or evacuation drills and ensure complete familiarisation with all
exits, including those normally used by customers, as well as fire escapes.
∙ To carry out on-the-job training to ensure subordinate staff can carry out their duties
effectively.
∙ To be continually aware of, and maintain, the highest standards of personal hygiene and
dress.
∙ To ensure that any subordinate staff adhere to, and maintain, the highest possible
standards of personal hygiene and dress.
∙ To attend meetings and training courses as required.
∙ To take part in fire drills and evacuation drills at required intervals.
