Personnel of Establishment (Hrm)
3.1 Personnel of the Establishment
Manager
Report to: Owner
Department: Administration
Duties& responsibilities
1. Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. 2. Resolve customer complaints about food quality or service. 3. Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records. 4. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. 5. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. 6. May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. 7. Recruit, hire, and oversee training for staff. 8. Schedule work hours for servers and kitchen staff. 9. Monitor food preparation and methods.
Waiters/Waitress
Report to: Manager/Supervisor
Department: Food and beverage
Duties & responsibilities
1. Greeting Customers 2. Offering and serving Beverages & Appetizer 3. Taking and serving meals orders 4. Continued service 5. Delivering the check and accepting payments 6. Provide proper dining service etiquette when serving meals 7. Preparing the dining room for meal service: set tables, set up service areas, refill condiments; be sure dining room and all service pieces are clean. 8. Clear tables, wipe tables and chairs or replace linens and wipe condiment containers.
Qualifications:
1. Dining room service experience preferably in a hotel or resort 2. Possess a pleasant and outgoing personality. 3. Detail oriented 4. Ability to work morning, nights, weekends, and holidays. 5. Must have the ability to read, write and communicate in English. 6. Ability to grasp, lift, carry or otherwise move materials weighing up to 70 pounds
Restaurant Supervisor
Report to: Manager
Manager
Report to: Owner
Department: Administration
Duties& responsibilities
1. Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. 2. Resolve customer complaints about food quality or service. 3. Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records. 4. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. 5. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. 6. May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. 7. Recruit, hire, and oversee training for staff. 8. Schedule work hours for servers and kitchen staff. 9. Monitor food preparation and methods.
Waiters/Waitress
Report to: Manager/Supervisor
Department: Food and beverage
Duties & responsibilities
1. Greeting Customers 2. Offering and serving Beverages & Appetizer 3. Taking and serving meals orders 4. Continued service 5. Delivering the check and accepting payments 6. Provide proper dining service etiquette when serving meals 7. Preparing the dining room for meal service: set tables, set up service areas, refill condiments; be sure dining room and all service pieces are clean. 8. Clear tables, wipe tables and chairs or replace linens and wipe condiment containers.
Qualifications:
1. Dining room service experience preferably in a hotel or resort 2. Possess a pleasant and outgoing personality. 3. Detail oriented 4. Ability to work morning, nights, weekends, and holidays. 5. Must have the ability to read, write and communicate in English. 6. Ability to grasp, lift, carry or otherwise move materials weighing up to 70 pounds
Restaurant Supervisor
Report to: Manager