FOOD AND BEVERAGE PERSONNEL

HEADWAITER or OUTLET SUPERVISOR

 Basic Function: Oversees food and Beverage operation in his
assigned outlet; ensures that service are carried out in
accordance with prescribe standards and policies.
 Specific Duties

1. Monitors the necessary preparation before the start of the

operations and sees to it that all needed supplies are available
and in good condition.
2. Maintains par stock requirments. Makes requisition as needed.
3. Coordinates with the kitchen regarding out of stocks items and
new promotions and disseminates said information to all
dinning staff.
4. Conducts regular briefing and inspection among his staff
before the start of operations;
5. Monitors the performance of his staff and sees to it that they
fallow standard procedures and abide by existing house rules.
6. Recieves, greets and entertains customer, attends to their
needs, inquiries and complaints.
7. Prepare staff schedule, side duties, and assigments.
8. Conduct weekly meetings with his/her staff to discuss/resolve
operational problems.
9. Looks after the set up, appearance, and cleanliness of the
outlets.
10. Coordinates with other departments regarding the needs and
the problems of dinning outlets.
11. Supervise the housekeeping and inventory of equipments and
supplies.
12. Assist in taking and serving orders whenever needed.
13. Attends to the settlement of bills during banquets functions.
14. Performs other related duties as maybe assigned by his
superior.
 CAPTAIN WAITER
 Basic Function: Oversees the set up and delivery of service in
his/her assigned station.
 Specific Duties
1. Conducts daily briefing and inspections of grooming among
his staff.
2. Supervises mis-en-place preparation; checks availability of par
stock.
3. Oversees of the set up of the outlet and/or function rooms
and ensures that clients requirments are properly installed
and provided for.
4. Monitors the delivery service as well as the clearing of tables
and function rooms.
5. Closely coordinates with his/her superior regarding the
requirments and operational problem in his assigned station.
6. Assits in order taking and service during peak hours.
7. Monitors the consumption and utilization of supplies and take
measures to control losses and wastefull consumption.
8. Supervises daily inventory and submits inventory report to
superior.
9. Prepare and submits reports and documents that are required
by management. i.e bar and stock inventory, etc.
10. Attends to the settlements of bill for banquets function (if
assigned to banquet)
11. Attends to guest complaints and requests.
12. Ensures guest' satisfaction, solicits feedback from them
regarding the service and food , attends to their needs and
concerns.
13. Conduct corrective interviews among erring personnel,
prepares misconduct reports as needed.
14. Trains and coaches staff regarding service procedures.
15. Conducts performance evaluation of subordinates and
trainess.
16. Performs other duties as maybe assigned by superior.
 RECEPTIONIST
Basic Function: Welcomes and greets customers at the entrance
and escorts them to their tables.
 Specific Duties
1. Receives guest, welcome and greets them and escorts them
to their assigned or choosen tables.
2. Attends to reservation and inquires over the phone and
disseminates to all concerned officers the details of
reservation.
3. Maintains and fills logbook/reservation book with the
necessary information and keeps all reservation sign in place.
4. Assist in maintaing order and cleanliness of the outlet.
5. Assits in the preparation of mis-en-place and in taking food
orders; does suggestive selling.
6. Assist in the settlement of guest checks.
7. Monitors movement in the outlet and reports to captain any
unsual incident or suspicious person noted.
8. Attends to guest inquires, request and complaints.
9. Performs other related duties as maybe assigned by superior.
 WAITER
Basic Function: Takes and serves food and beverage order
according to prescribe standard of service.
 Specific Duties
1. Look after the necessary preparations before the start of
operation; a. wipes/prepares the
necessary containers, hollowares, napkins, tray, cutleries,
other supplies.
b. refills salt and pepper shakers and other condiments c.
checks and re-stocks service station and sees to it that the
par stock is maintained d. set-up the table
and installs required facilities
2. Studies the menu and familiarizes himself with the outlet's
specialities as well as out of - stock items and undertakes
suggestive selling.
3. Takes and serves food and beverage order;
4. Assist busboy in placing and in picking up orders from the
kitchen.
5. Assist in welcoming and in seating the guest.
6. Attends to the settlement of the bill of guest.
7. Attends to guest inquiries, request and complaints.
8. Assists clearing soiled dishes, dirt and trash.
9. Perform side duties and other assignments given by his
superior.
 BUSBOY
Basic Function: Dinning room helper and runner
 Specific Duties
1. Assist waiter in mis-en-place preparation and table set up.
2. Serves bread and butter; coffe or tea
3. Place orders to the kitchen and pick up prepared orders.
4. Clears table of soiled dishes, dirt and mess.
5. Change soiled ashtry.
6. Fills and refills water goblet with water.
7. Does other errands in the dinning room.
8. Perform other related duties as maybe assigned by superior.
 BARTENDER
Basic Fuction: Prepare/mixes alchoholic and non-alchoholic
beverages according to prescribe standards.
 Specific Duties
1. Prepares or mixes drink following standard recipes.
2. Set-up the bar.
3. Takes charges of storage of beverages and bar supplies.
4. Makes report on beverage sales and spoilage.
5. Takes of inventory of beverage consumption as well as of
losses.
6. Sees to it that the bar is properly stocked, clean and well
maintained.
7. Attends to customer needs, request and complaints at the bar
counter.
8. Pushes the sale of wines and other beverages items;
9. Checks availability of bar stocks and makes requisition
when needed
10. Serves drinks from the bar counter.
11. Performs other related duties as maybe assigned by superior.
 BARBOY
Basic Function: Acts as runner and helper in the bar.
 Specific Duties
1. Assits the bartender in mis-en-place preparation and bar set
up.
2. Looks after the upkeep of the bar area;
3. Assits in clearing soiled glasses, empty bottles, other bar
items.
4. May assist in serving drinks to guests;
5. May assist bartender in mixing and preparing drinks.
6. Assist in the storage and safekeeping of bar stocks and
supplies.
7. Performs errand functions of the bar.
8. Performs other related duties as maybe assigned by superior.