Job Title: Server / Waiter

REPORTS TO: Restaurant Manager / Supervisor

POSITION SUMMARY:
Ensure that all guests are served to the hotels standard in the Restaurant / Lounge
areas. Display highest standards of hospitality and welcome are demonstrated at all
times within all food and beverage areas.
Takes orders for, serves (where applicable, prepares) food and beverages to guests as
per the hotels standards in a friendly, timely and efficient manner.
F&B SERVER DUTIES AND RESPONSIBILITIES:
Greets guests and presents them with the menu.
Inform guests about the special items for the day and menu changes if any.
Suggest food and beverages to the guest and also try to upsell.
Take food and beverage orders from the guest on the order taking pads or on
the handheld Point of sale (POS) system.
Obtaining revenues, issuing receipts, accepting payments, returning the
change.
Performing basic cleaning tasks as needed or directed by supervisor.
Filling in for absent staff as needed
Punch the order on the POS machine and make sure to enter the special
requirements made by the guest while ordering the food. Eg: No Garlic, less
spicy etc, Without egg etc.
Communicate to the guest and provide assistance with their queries.
Co - ordinate with the busperson, kitchen staff, to ensure smooth operation
and guest satisfaction.
Serve food and beverage to the guest as per the course of order.
Observes guests and ensure their satisfaction with the food and service.
Promptly respond to guest with any additional request.
Maintaining proper dining experience, delivering items, fulfilling customer
needs, offering
Desserts and drinks, removing courses, replenishing utensils, refilling glasses.
Prepare mixed drinks for service to your customers table.
Adhere to grooming and appearance standards consistently.
 Understands and can communicate products and services available at the
resort.
Must have some familiarity with basic cooking skills.
Assist buspersons with stocking and maintaing the resturant par stock levels
and side station.
Help other areas of the restaurant such as answering telephone
Job Description for Banquet Server in hotels
POSITION TITLE: Banquet Server / Banquet Waiter
REPORTS TO: Banquet Captain / Banquet Manager
POSITION SUMMARY:
The Banquet Server performs all tasks associated with setting up, serving,
and breaking down of function rooms where banquet food service activities
are performed. He / She is responsible for the prompt, courteous, smooth and
efficient service of food and beverage to guests during banquet and out door
functions.
Additionally work as a team to follow through with the proper and timely set-up
and execution of banquet events.
BANQUET SERVER DUTIES AND RESPONSIBILITIES:
Review and understand Banquet Event Orders (BEOs) or Event Plan
at the beginning of each shift to ensure banquet rooms are set as per
the customer request.
Read and execute specifications listed on the Banquet Event Orders.
Attend all pre-shift meetings to ensure events flow smoothly.
Be in communication with the Banquet Captain regarding any special
needs.
Assist in ensuring that each events are on time as per the banquet
event course.
Prepare coffee breaks, carts, and stations with appropriate food and
beverages as stated in Banquet Event Order.
Make required adjustments as needed and relay that information to the
appropriate personnel.
Maintaining proper dining experience, delivering items, fulfilling
customer needs, removing courses, replenishing utensils, refilling
glasses.
Greet all guests and owners warmly with an appropriate greeting.
Have a good understanding and able to communicate products and
service related query to guests when asked.
Deliver and serve welcome drinks, food, meals, condiments and
accompaniments etc.
Delivering Alcoholic and Non alcoholic drinks for service to your
customers table.
 Properly open and pour wine at the table side.
Good knowledge of the rules of Banquet Beverage Control and service.
Take beverage orders and collect payments where specified.
Prepare tables, action stations, buffets, service carts, dessert table/carts
and cordial carts.
Replenish buffet items to ensure consistency and freshness in
presentation.
Remove china, glassware, silverware, etc. from tables at the conclusion
of the meal period and deliver to the stewarding area.
Ensure guest satisfaction throughout the meal service.
Respond to guest requests in a friendly, timely, and efficient manner.
Respond to and try to full fill any special banquet event arrangements.
Ensure each courses are cleared and tables are properly crumbed.
Performing basic cleaning tasks as needed or directed by supervisor.
Monitor tableware to ensure it is presentable to guests.
Monitor and maintain cleanliness, sanitation, and organisation of
assigned station and service areas.
Attend tables by removing and separating tableware, plate ware,
glassware, and flatware.
Ensure proper use, storage of all meeting room equipment.
Ensure there is proper back up in the event that any equipment is not
properly functioning.
Maintain high standards of safety and cleanliness in all areas of the
Meeting Rooms.
Pass any information that is needed to the next staff member on duty.
Communicate any areas of need, problems, and concerns from guest to
Banquet Manager.
If no upcoming events, please have rooms in a readiness position for
any possible site inspections.
Assist others with side work including, but not limited to cleaning,
stocking, folding silverware, etc.
Ensure that meeting rooms are re-set for next event.
Adhere to grooming and appearance standards consistently.
 Assist fellow team members and other departments wherever
necessary to maintain positive working relationships.

Job Description for Restaurant Hostess

JOB DESCRIPTION: Restaurant Hostess
REPORTS TO: Restaurant Manager
POSITION SUMMARY:
The restaurant hostess is the first employee to interact with arriving guests as
they enter the restaurant. She should ensure to provide proficient and
professional Food & Beverage service to the guests by meeting and also
exceeding their expectations.
Welcome the guests by greeting them as per the standards and respond to
customer queries by resolving issues in a timely and efficient manner to
ensure customer satisfaction.
DUTIES AND RESPONSIBILITIES:
1. Check the reservation book for reservations for the next meal period.
2. Notify the supervisor of any parties of more than six.
3. Distribute reservations among all servers equally, informing them of all
information necessary. Example, Birthdays, anniversaries, bill not to be
taken to the table or any other unusual requests.
4. See that the reservation signs are placed on the tables.
5. Inquire with the kitchen what the daily specials are for the shift.
6. Always answer the phone politely using a friendly tone and being
informative.
7. The telephone must be answered on a maximum of three rings.
8. If a customer has any questions, it is your responsibility to answer
them accurately. Therefore, know your product and price list.
9. You must have complete knowledge of all food and beverage menus:
The ingredients; the preparation; how items are served and with what;
know your prices; know the daily specials.
10. Read the Area Information Magazine to know the area and what
is going on.
11.Ask the day and date required.
12. Ask the time they would like to dine.
13. Ask how many in the party.
14. Ask if they would prefer smoking or non-smoking.
15. Ask under what name they would like the reservation.
16. Ask the phone number or room number.
17. Ask if there is any special occasion or requirements.
18. Once all of the information is obtained, repeat it to the customer
using their name.
19. All reservations are to be printed directly into the reservation
book. Never write a reservation on a piece of paper.
20. Please inform the reservation that we will hold their reservations
for 15 minutes and them we will be releasing it.
21. Except in emergency situations, no employees are permitted
personal phone calls or have the use of the telephone at any time.
22. You are not permitted to give out any personal information over
the telephone. Example, Phone numbers, schedules to anyone except
staff members.
23. When a staff member calls to inform us that they will be absent or
late, you are to inform the supervisor on duty.
24. All messages are to be taken on the appropriate message pad,
and not on a scrap piece of paper.
25. The hostess is a very important part of Your Restaurants
experience. Always remember you are the first and the last person
the customer sees. Therefore you are their first and last impression.
26. It is of utmost importance that someone is present at the hostess
station at all times.
27. Go to the guest at the entrance and welcome them to Aqua and
introduce yourself.
28. Never walk more than three paces in front of the guest.
29. Never walk to fast.
30. Once at the table, pull out the chairs for the ladies first and then
any other guest you can accommodate.
31. Once the guests are seated, hand them the menu in their hand
and tell them who their server will be. Then tell them to enjoy their
evening at Your Restaurant.
 32. On departure of a guest, you must make contact with them. Ask
them how their evening was and say good-bye.
33. If there are any complaints, retrieve a manager or supervisor
immediately
34. Handover the Restaurant Survey tracking form and get feedback
from the guest.

Job description for Bus Person in Restaurants

JOB TITLE: Bus Person
REPORTS TO: Restaurant Manager / Supervisor
POSITION SUMMARY:
A Bus Person He / She is responsible to set and clears restaurant tables,
stocks all service stations and assist food servers with table service to ensure
total guest satisfaction.
Quickly clear dirty table settings and prepare table for resetting. Promptly and
consistently reset all service ware as prescribed.
BUS PERSON DUTIES AND RESPONSIBILITIES:
Maintains the cleanliness and sanitation of the dining area, including all
tables and chairs.
Restocks the dining room and side stations with tableware, flatware,
utensils, condiments and linen.
Always maintain adequate supplies in the side station when the
restaurant is open.
Prepare all beverage required for service, including coffee, iced tea and
hot water.
Fill up the curate set and other condiments.
Greet guest after they are seated.
Reset tables with fresh linens and set the table according to the meal
period.
Pick up food from kitchen and bring to the side stations.
Assist restaurant servers to serve the guest.
 Pour water and refill coffee and tea cups.
During busy periods assist servers by serving food and beverage to
guests.
Perform outlet opening duties such as setting tables, chairs, Chef in
dish or chaffing dish, printing item / dish names for placing in front of the
dishes.
Cleaning side stations and stocking and replenishing side station
supplies.
Emptying and cleaning food preparation carts.
Cleaning the coffee urn and the bread warmer.
Returning soiled linens to the laundry.
Collecting fresh linens and taking them to the restaurant / room service /
banquet room.
Flexibility and adaptability to a changing clientele and environment.
Other duties deemed necessary by Supervisor, Manager and/or
Department Director.
Responsible for conducting all responsibilities in a professional and
ethical manner.
Responsible for maintaining a consistent, regular attendance record.
Job Description for Restaurant Manager / Asst.
Restaurant Manager
Job Title: Restaurant Manager / Assistant Restaurant Manager
REPORTS TO: Food and Beverage Manager / General Manager.
POSITION SUMMARY:
Manages daily restaurant operations and assists with menu planning,
maintains sanitation standards and assists servers and hosts on the floor
during peak meal periods.
Strives to continually improve guest and employee satisfaction and maximize
the financial performance in areas of responsibility.
DUTIES AND RESPONSIBILITIES:
Oversea the dining area, supervises food and beverage service staff in
accordance with operating policies that he or she may help establish.
Creates a positive team atmosphere among Team Members.
Maintains records of staff periodic manner and operating costs.
Provides feedback and coaching to the Team regularly.
Understands building capability through Cross training
Treats all Team Members fairly, with respect.
Sets high standards for appropriate team behavior on shift.
Works with food and beverage staff to ensure proper food presentation
and proper food-handling procedures.
Handle guest complaints in restaurants.
Schedules periodic food and beverage service staff meetings to ensure
correct interpretation of policies and obtain feedback from staff
members.
Maintain budget and employee records, prepare payroll, and pay bills,
or monitor bookkeeping records.
Check quality of deliveries of fresh food and baked goods.
 Meet with sales representatives to order supplies such as tableware,
cooking utensils, and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales, deposit receipts, and lock
facility at end of day.
Ensures new products are executed properly following roll-out.
Is capable of handling irate customers with a friendly/calm attitude.
Ensures product quality and great service.
Shows enthusiasm about guest within the restaurant.
Is flexible in dealing with changes/problems (e.g., being short staffed).
Has effectively forecasted restaurant needs.
Shifts priorities and goals as work demands change.
Priorities tasks effectively to ensure most important tasks are completed
on time.
Delegates and follows-up effectively.
Taking Ownership of issues or tasks and also give detail update of the
F&B manager and the General Manager.
Seeks, listens and responds to Guest feedback.
Coaches team on how to exceed Guest expectations.
Does not blame others; takes accountability for problems.
Effectively identifies restaurant problems through reports and can ideate
& execute to resolve the same.
Proficiency in using computer software to monitor inventory, track staff
schedules and pay, and perform other record keeping tasks.
Proficiency in Point of sale ( POS ) software, inventory software,
Restaurant guest satisfactory tracking software etc.
Assist in planning regular and special event Menu.
Job Description for Room Service / In Room
dining manager
JOB TITLE: In Room Dining / Room Service Manager
REPORTS TO: F&B Manager
POSITION SUMMARY:
Assist in the organising, management and administration and all operational
aspects for the In Room dining department. Maintain high quality products and
service levels.
He/she is expected to market ideas to promote business, reduce employee
turnover; maintain revenue and payroll budgets; and meet budgeted
productivity while keeping quality consistently high.
IRD Manager Duties and Responsibility:
1. Oversee all aspects of the daily operation of the hotels Room Service
operation.
2. Supervise all Room Service personnel.
3. Respond to guest complaints in a timely manner.
4. Work with other F&B managers and keep them informed of F&B issues
as they arise.
5. Organise all documentation for shift work on a daily basis including pre-
shift reports, daily training topics, shift floor plan, requisitions for
beverage, food and sundries and manage labour on a daily basis
through the time management system.
6. Ensure all staff are meeting all established standards of service through
ongoing and recurrent training systems
7. Monitor and test service skills of staff, retrain and reinforce all standards
on food and quality and service details daily. Provide feedback and
appraisals as necessary.
8. Coordinate and monitor all phases of Loss Prevention in the Room
Service operation.
9. Ensure compliance with In Room dining SOPs .
10. Ensure the training of department heads and employees on
SOPs, report preparation and technical job tasks
11.Monitor and supervise the mini-bar department.
12. Ensure effective communications between each shifts.
13. Supervise the room service area in order to attract, retain, and
motivate the employees.
14. Ensure optimal level of service, quality, and hospitality are
provided to guest.
15. Regularly review house counts, forecast and VIP list and maintain
the confidentiality of the hotel and its guests
16. Ensure the timeliness and accuracy of the amenity set-up and
delivery.
17. Ensure compliance with all local liquor laws, and health and
sanitation regulations.
18. Ensure that Hospitality Suites are being set-up, serviced and
broken down in a timely manner and according to instructions
19. Ensure all staff are meeting all established standards of service.
20. Monitor and maintain cleanliness of In-Room Dining areas and
work areas
21. Plan and conduct meetings for outlets on a monthly basis to
ensure staff is correctly communicated with and that staff are
consistently trained and well motivated. Attend interdepartmental
meetings to ensure good cross communication between departments.
22. Assist in the development of marketing initiatives, menu items,
and other items to stimulate growth in sales for each outlet and a variety
of latest market developments.
23. Be aware of and assist to control current budgeted and
forecasted revenues, payroll, and product costs.
24. Ensure all current Accounting and Human Resources policies are
being adhered to. Report any issues or grievances to the Director of
Restaurants and or Human Resources.
25. Assist in maintaining all Micros programming for food and
beverage outlets.
26. Perform any other reasonable duties as required and directed.
27. Must be able to effectively communicate both verbally and written,
with all level of employees and guests in an attentive, friendly,
courteous and service oriented manner.
28. Must be effective at listening to, understanding, and clarifying
concerns raised by employees and guests.
29. Must be able to multitask and prioritise departmental functions to
meet deadlines.
30. Approach all encounters with guests and employees in an
attentive, friendly, courteous and service-oriented manner.
31. Maintain regular attendance in compliance with the hotel
Standards, as required by scheduling, which will vary according to the
needs of the hotel.
32. Employees must at all times be attentive, friendly, helpful and
courteous to all guests, managers and fellow employees.
33. Prepare and submit required reports in a timely manner.