Job Analysis Questionnaire

Name: Daniel Stewart

Job Title: Restaurant Server
Department: Food and Beverage
Supervisor’s Name: Raphael Correa
Supervisor’s Title: Maitre

1. SUMMARY OF JOB: (2)(3)(5)(7)

As a hostess of the company that is dedicated to providing different culinary experiences, you
will be a representative of our exceptional service and the high quality of our cuisine that are
hallmarks. Your warm and personalized attention should leave a memorable impression on our
clients during their stay in our restaurant, lounge and/or bar, making them feel welcome and valued
during and after their stay with us, and wanting to return again. As a restaurant server, you report
directly to the Food and Beverage Maitre, who guide you through our customers' experience with
us.

2. JOB RESPONSIBILITIES: (1)(2)(5)(7)

1. Health and Safety:
• Follow company policies, procedures and service standards, as well as all safety and sanitation
policies related to the handling of food and beverages.

2. Cleanliness and Order before and after the Service:

• Clean the furniture in the room.
• Maintain order and cleanliness in the restaurant before, during and after service and complete
secondary tasks assigned by their supervisor.
• Prepare the mise en place (everything necessary for the operation).
• Set up the restaurant according to the assigned shift and event (breakfast and buffet dinner): set
up the island, place linens, etc.
• Maintain order and cleanliness in the restaurant before, during and after service and complete
secondary tasks assigned by their supervisor.
• Execute the service sequence within the assigned shift.
• Check the supply of products (wines, alcoholic beverages, etc.), fill out the storage form and
replace the products in their place.
• Collect the service used: cutlery, table linen, glassware, plates, among others.
• Pick up the sheets in the laundry at the beginning of the shift.
• Leave the linen used in the laundry for washing.

3. During the Service:

• Receive clients and offer them drinks or beverages.
• Serve the amenities with a warm and personalized treatment.
• Understanding of menu ingredients. Advise customers on food and beverage combinations
offered (pairing) at customer request, noting preferences and demonstrating awareness of
allergens.
• Know the complete lists of drinks and promotions.
 • Thoroughly familiar with all menu items, garnishes, contents, and preparation methods.
• Take control of the area assigned for service and carry out the activities that this implies, for
example: basic cash management, coffee machines, selection and recommendation of drinks,
among others.
• Deliver food quickly and professionally, maintaining hygiene and food handling standards.
• Follow up with the service to help with any additional needs or requests.
• Help servers expedite food and drink items.
• If necessary, request personal identification to verify the age of majority (legal age) if the client
orders alcoholic beverages.

3. SUPERVISION: This position does not require supervising others.

4. CONTACTS: (7)
 Human Resources: Human Resources Assistant - Personal and Family Information Update.
Collection of payment slips. Update of medical insurance, medical rest, treatments, as the case
may be. Questions and/or doubts about the functions of the position. Trainings. Claims or
complaints.
 Security: Security Agent - At the entrance or exit of the work center. Review of Belongings.
 Security Supervisor - Locker Assignment. News report during the service.
 Kitchen: Chef & Sous Cheff - Coordinate special customer requests, Alert potential customer
allergies. Verify and process the food service in the established times.
 Dishwasher: Report if service is missing: covered plates, glasses, cups, etc.
 Laundry: Inform and look for the shortfall of tablecloths, napkins, etc.
 Storehouse: Collect of supplies for reposition in the restaurant.

5. DECISION MAKING:
a. List and explain all decisions this job makes while performing regular duties.
Cleaning: Before the service you must verify that the restaurant is clean, if not, you must
identify and decide if a deep or superficial cleaning is necessary, depending on the case.
During service.
b. For each decision, describe the likely result of using poor judgement or taking improper
action. For the employee? For the business?
Lack of cleanliness:
Employee: Carelessness, lack of cleanliness, lack of commitment.
Business: Lack of Hygiene, Health. Presence of vectors. Loss of clients, possible
interference of authorities.

6. RESPONSIBILITY FOR RECORDS: (7)

 Certain important information must be recorded on an incident sheet (Incident Form), include
as much information as possible such as: Day, Time of the incident, place, type of incident,
name of the person (full name and contact information), among others.
 Register and save a copy of the request form (to the warehouse) for articles: wines, spirits,
beers, sodas, natural juices, waters, etc.
7. FREQUENCY OF CONTACT and/or SUPERVISION RECEIVED: (7)

Who? Frequently Occasionally Seldom Never

Maitre X
Co-workers X
Chef X
Sous Chef X
Dishwasher X
Restaurant Manager X
Cashier X
Storehouse X

8. WORKING CONDITIONS:
 High level of social interaction.
 Occasional handling of unpleasant, angry, or impolite clients.
 Responsible for the health and safety of their co-workers and clients.
 High level of communication.
 Work in a group or as part of a team.
 Communicate with co-workers and clients on a daily basis.
 Stand up many hours.

9. EQUIPMENT: Ability to operate computer, POS, Cashier, Italian Coffee Maker (Espresso). Others
could be trained.

10. JOB REQUIREMENTS: (1)(2)(5)(7)

Education (minimum schooling): High school Graduate (12 grade)

Special training:
Experience (type necessary):
Number of years of experience:
Special skills:
Touch Bistro (desire), Software for Restaurant
1 year of restaurant experience.
 Passion and commitment to hospitality, teamwork and fun.
 A willingness to learn and an openness to feedback,
coaching, and mentoring.
 A commitment to fostering a supportive and engaging
experience for your team members and clients.

11. SPECIAL FORMAL QUALIFICATIONS:

a. Food Safe Level 1 Certification. (4) (6) (7)

12. ADDITIONAL INFORMATION: Consider any experience of the candidate. Including previous
experience in the same field or similar jobs.
References
1. Canada, E. and S. D. (2019, March 1). Government of Canada. Canada.ca. Retrieved May 17,
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2. Trabajos de Mozo: Portal de Empleo Perú. Computrabajo. (n.d.). Retrieved May 17, 2022, from
https://www.computrabajo.com.pe/trabajo-de-mozo#23B9FFD66E2C337D61373E686DCF3405

3. Food and beverage assistant job description. Indeed. (n.d.). Retrieved May 17, 2022, from
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starting-a-business/starting-a-restaurant-in-bc/permits-licences/health-operating-permit

5. HCaptcha Solve Page. (n.d.). Retrieved May 17, 2022, from https://ca.indeed.com/jobs?
q=restaurant+server&l=Victoria%2C+BC&from=searchOnHP&vjk=c9668c31ae4cd208

6. CFS-Awa-RTB-01. Canadian Institute of Food Safety. (n.d.). Retrieved May 24, 2022, from
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creative=588403693180&keyword=food+safety+certificate&matchtype=b&network=g&device=
c&_campaign=cfs-awa-rtb-bri-
ppc&_region=bri&campaignid=1630278125&adgroupid=61905514757&adid=588403693180&g
clid=Cj0KCQjwhLKUBhDiARIsAMaTLnG7b4gGrUlcDpSoszrCZON6Er80OlCkWJShDtH9-
vOfMrxZ5A3P4_IaAsiZEALw_wcB

7. Sotomayor, E. (2000). My own work experience: Restaurant Attendant. Al Dente Ristorante.

Lima, Peru.