Restaurant / Food Service Area
Job Description
It provides front-line service to customers. Staff working in this area includes Restaurant Manager, Captain, Waiters, Junior Waiters, Cashiers, General Workers, Hostesses or Receptionists and Pantry Helpers.
Restaurant Manager
- Handle public relations matters, promote sales and maintain good contact with firms, social associations, travel agencies and individual clients
- Manage and coordinate the daily operation of the restaurant
- Supervise subordinates to ensure high quality of service
- Control food quality
- Implement company policy
- Recommend menu and dishes to customers
Captain
- Supervise waiters, junior waiters and general workers
- Assign waiters to different working areas and supervise them to check and set the tables
- Ensure tidiness of waitersˇ¦ uniform
- Recommend menu and dishes to customers
Waiter
- Set tables and serve customers in assigned areas
- Memorise every dish on the menu and the chefˇ¦s daily special, recommend dishes to customers when necessary
- Assist customers to make payments
- Maintain good relationship with customers and provide high quality service
Junior Waiter
- Pass orders to and deliver foods from kitchens
„V
- Clear tables and change table cloth
„V
- Learn every item on the menu
Hostess / Receptionist
- Reserve tables for customers
- Receive guests in reception area and guide them to the tables
- Assist other colleagues during busy hours
Pantry Helper
- Deliver prepared food to customers in Chinese restaurants
- Locate each table accurately
Cashier
- Settle bills for customers
- Keep record of every transaction
- Pay attention to the amount and supply of coins
General Worker
- Maintain cleanliness of the restaurant
- Clear tables; move furniture and other utensils when necessary