Service Crew - Restaurant

A Service Crew Member executes the day-to-day front-of-house operations under the guidance of the Restaurant Manager, acting as the direct line of contact with guests to ensure high standards of service.

Guest Experience

Effectively support restaurant operations by ensuring the following:

• Departmental Standards: Execute service sequences flawlessly as detailed in the departmental standards and procedures manual.

• Opening and Closing: Complete designated checklists, including setting up tables, polishing silverware, restocking side stations, and deep cleaning the dining area during close.

• Billing Procedures: Process guest checks accurately through the point of sale (POS) system, handle cash or card transactions, and strictly follow bill verification protocols.

• Shift Briefings: Attend daily briefings to note VIPs, allergies, special promotions, and targeted upselling items.

• Optimum Service: Maintain a high-energy, polite, and attentive demeanor to deliver top-tier service to every table.

• Upselling: Proactively suggest appetizers, premium beverages, desserts, and property facilities to maximize average check size.

  Financial & Operational Efficiency

• Stock Control: Monitor and report item shortages, minimize table wastage, and handle restaurant inventory and glassware carefully to avoid breakages.

• POS Accuracy: Ensure all food and beverage orders are keyed into the POS correctly before items leave the kitchen or bar to avoid revenue loss.

• Competitor Awareness: Observe guest feedback regarding neighboring venues and share insights during team meetings.

  Responsible Business

• Food Safety (FSMS): Practice strict personal hygiene, adhere to safe food handling protocols, and maintain clean service stations according to Food Safety Management System guidelines.

• Emergency Preparedness: Understand the property's fire, first aid, and emergency evacuation routes, and operate all front-of-house equipment safely.

• Hazard Mitigation: Correct immediate environmental hazards—such as mopping up floor spills immediately—and report broken equipment or potential safety risks to supervisors.