Waiter

DUTIES AND RESPONSIBILITIES.

· Providing support to the Restaurant Manager in organizing the venue based on the type of event and the number of guests.

· Determining the number of table waiters and servers required.

· Help the Restaurant Manager supervise the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.

· Consulting with the Head Chef regarding the timing of meal courses to be served.

· Overseeing the seating of guests, serving meals and beverages, and clearing tables.

· Help the Restaurant Manager maintain records for inventory, labor cost, food cost, etc.

· Control of Banquet china, cutlery, glassware, linen, and equipment.

· Completion of function delivery sheets in an accurate and timely fashion.

· Completion of weekly schedules to ensure adequate and consistent levels of service.

· To supervise and coordinate the daily operation of meeting/banquet set-ups and service.

· Maintaining the restaurant control policies and completion of necessary forms.

· Help ensure that food and beverage quality and plate presentation are regularly checked.

· Work with the Chef to ensure all arrangements and details are dealt with.

· Provide quick service for last-minute changes.

· Help the Restaurant Manager to inspect the function hall/ room before guest arrival ensuring that client specifications have been met.

· Participation in overall maintenance and cleanliness.

a) Performs other tasks and functions, as may be assigned by the Management.