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RESPONSIBILITIES:

• Ensure food safety compliance
•  To supervise of a specific Station at any food outlet and when assigned.
• The Speciality Restaurant manager can allocate the crew members also in different outlet.
• To attend training sessions and meeting when required by your Manager
• To report any problems and Guest complaints to the Supervisor immediately.
• To supervise your Assistant Waiter, ensuring he is performing his job correctly, and providing help and encouragement where required.
• To check your Assistant Waiter on arrival in the Restaurant, to ensure he has showered, shaved, hair neat, no excessive jewellery, is wearing a clean and pressed uniform with nametag
•  To ensure the cleanliness and sanitation of your service station, all tables and chairs, carpet and fixtures.
•  To assist (if required) the Speciality restaurant manager in the operation of Dining Table reservations during embarkation of Guests.
• To check your Station and Assistant for cleanliness and correct mis-en-place before and after every meal.
• To be standing at your station when Guests arrive, helping them by pulling out chairs.
• To always wear your name-badge on and off duty while on board.
•  To ensure Guests are always served promptly, in a friendly manner and with the correct food.
•  To place the napkin, to pull the chair rolls and offer the Menu after Guests are seated.
•  To ensure Guests are never rushed, or made to feel that they are being rushed.
•  To ensure menus are clean before handing to Guests. Advise Supervisors if they are not.
•  To study and understand all menus in all languages.
•  To write the orders on an order pad or Tablet– never on a menu.
•  To explain to Guests the composition of all dishes if required.
•  To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
•  To make sure that Guests receive the wine list
•  To handle guest enquiries either by telephone or in person in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.