Scope and general purpose: responsible for the smooth running of service, supervising waiters, and runners and providing assistance to junior and senior management. Have excellent knowledge of service so able to ensure and provide high-quality customer service.
Must be knowledgeable of:
Health and safety requirements
Food and Hygiene requirements
First aid
Menus(food, wine, cocktail, cigar)
Allergies
Rota
Operation system
Rules and regulation
Responsibilities:
Ensure that service is up to organizational standards
Take care of patrons and ensure high-quality service at all time
Explain the menu in detail, If the customer requests
Introduce food when serve to guest
Ask for allergies when taking order
Perform and dbl check opening and closing duties
Fill in the opening and closing checklist
Perform set up / break down of the restaurant
Clean table, replace plates and silverware whenever needed
Suggestive upselling
Keep a friendly atmosphere at all time
Offer salt and pepper to serve
Greet and possibly welcome the guest
Take order, post it to EPOS system
If there is any enquiry for booking contact with reception
Communicate with runners and manager in charge all time
Organize the set-up before service
Attend daily briefing
Guide and help runners, waiters who are working within your section
Personal attributes:
Reading, writing and oral proficiency in the English language
Team player with a creative and outgoing personality
Must be well-presented and professionally groomed at all times
Good communication and customer contact skills; good problem resolution skills
Good Food and Beverage product knowledge. Good knowledge of beverage service styles and techniques, beverage preparation and specialized beverage orders of service is required. Good knowledge of all hard liquor, wines, mixes/cocktails.
Experience:
Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment.
Before the service:
Sign in
Always make sure at least one manager on duty has acknowledged your presence.
Laptops to be installed charging, ensuring all telephone lines are properly connected.
Hosts/ Hostesses are to familiarize themselves with the daily booking prior to the service.
Check with the manager which waiter is working where and allocate sections on Quadrant.
Make sure a sheet with the allocated sections and floor information is handed to your colleagues and to the dispense bar.
Inform the restaurant manager and the Chef of potential parties, or tables reserved with special requests (e.g., cake required, handicapped guests…), using special request forms, as this will be reported to the waiter in charge during the pre-briefing shift.
All Food & Wine menus are to be cleaned and prepared for the shift.
The reception desk needs to be cleaned and tidy with no clutter
Reception desk to be refilled with: matches, napkins, breath mints, business &reservation cards, locker cards, pens, and note pads.
Arrange the table setup as per the days bookings and prepare stations ready for service (menu setup)
Answer incoming calls and take any future reservations
Check emails for any relevant updates and act accordingly
Ensure all of the day’s bookings have been called to Confirm
During the service:
Greet and check in guests, as per SOPs
Manage the cloakroom and phone charging equipment
Escort guests to appropriate tables using Quadrant
Keep good communication between both entrances and ensure the team is supported
Determine a potential wait period and keep customers informed
Communicate with floor staff to ensure tables are re-set and ready for use as needed, in a timely manner
Follow up any bill transfers when escorting guests between bar and dinner tables, liaising with floor staff
After the service:
Reorganize work area
Thank customers upon departure and hand out business cards
Update any guest profiles from feedback after service
Complete closing reports using excel and spreadsheets
Implement the lost and found the procedure
Report any feedback to duty managers
Sign out after the last guests leave the premises and with manager’s approval
The Head Hostess is the first point of contact for the restaurant; the employee must have an engaging and welcoming personality, in order to create a pleasant experience for the guests, from reservation through to departure. This role demands an impeccable appearance as well as a friendly and professional telephone manner. Leading by example, supporting the Reception Manager and overlooking the smooth execution of the reception and reservations team. Liaise with all other departments to ensure a rounded guest experience is achieved, in order to build and develop ongoing professional relationships with guests.
Key roles & responsibilities:
Distribute reservations among all servers equally, informing them of all information necessary. For example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
All the reservations are allocated as per the floor plan.
Always answer the phone politely using a friendly tone and being informative.
The telephone must be answered on a maximum of three rings.
If a customer has any questions, it is her responsibility to answer them accurately. Therefore, know your product and offerings.
You must have complete knowledge of all food and beverage menus: The ingredients; the preparation; how items are served and with what; know your prices; know the promotions, special events etc.
Understand the Server and runner tasks in the outlet and provide assistance as required.
Have a fair idea about general information around the city.
To be aware of all the policies and procedures in the Hotel.
Must be knowledgeable of:
Full knowledge of the Reservation System
All food & Beverage menus.
Operation hours & upcoming events
La Cantine du Faubourg rules & regulations (i.e. dress code, method of payment, age restrictions)
Floor plan & table numbers
La Cantine du Faubourg SOP
Hostess desk set up
Computer literate, excel and spreadsheet
Personal attributes:
Excellent reading, writing and oral proficiency in English
Well-presented and professionally groomed at all times
Strong interpersonal skills and ability to establish a good rapport with guests
Possess full knowledge of the restaurant’s seating/table plan
Computer knowledge (Microsoft Excel, Word, PowerPoint)
Experience:
Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment at the same capacity
Place of work: RIKAS HOSPITALITY – La Cantine du Faubourg
Responsible to: Head bartender / Bar Manager
Scope and general description:
The bartender is responsible for crafting cocktails, pouring alcohol, pouring beer, pouring wine, and serving customers.
Key roles & responsibilities:
Read daily events to be aware of any VIP arrivals.
Must have a complete working knowledge of bar items, ingredients and preparation
Ensure all details of service are performed properly for every guest
To understand and adhere to Beverage Department Standard Operating Procedures
Change ashtrays, serve cigarettes and wipe down bar area
Carry trays, bus and reset tables with linen, China, glass and silver
Ascertain guest satisfaction and handle any problem which may arise, informing a manager of the problem and how it was resolved
When possible greet regular guests by name and note and serve preferences accordingly
Professionally set up the bar at the start of opening, including liquor, icing, glassware, juices and garnishes
Process drink orders in proper calling order both from guests directly and from service staff, checking for correct order and managing to bill quickly and efficiently
Make all cocktails in accordance with Hotel’s standard beverage manual
Receive and check liquor against the previous shift’s requisitions
Attempt to limit problems and liability related to customers’ excessive drinking
Serve snacks or food items to customers seated at the bar
Organize requisition, pick up and verification for F&B items used in the bar areas
Ensure that the bar is fully stocked and all side opening and closing duties are completed
Slice and pit fruit for garnishing drinks
Arrange bottles and glasses to make attractive displays
Keep the bar area neat and tidy at all times, regularly clearing dishes and glassware
Manage security in the work area, and at no time leave the bar area unless properly relieved by a colleague
Assist with the clean-up – mopping floors, removal of cans and bottles, general cleaning of rails and counters, removal of melting ice in bins
Maintain complete knowledge of all F&B services, outlets, hotel services/features
Able to handle cash following established and proper accounting procedures
Must be knowledgeable of:
Ordering and inventory System
All food & Beverage menus.
Operation hours & upcoming events
La Cantine du Faubourg rules & regulations (i.e. dress code, method of payment, age restrictions)
Floor plan & table numbers
Organizational SOP
Personal attributes:
Reading, writing and oral proficiency in the English language
Team player with a creative and outgoing personality
Must be well-presented and professionally groomed at all times
Good communication and customer contact skills; good problem resolution skills
Good Food and Beverage product knowledge. Good knowledge of beverage service styles and techniques, beverage preparation and specialized beverage orders of service is required. Good knowledge of all hard liquor, wines, mixes/cocktails.
Experience:
Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment.
Responsible for the smooth running of the operation, maintaining a high level of service and a well-organized work atmosphere. The Restaurant Manager is in charge of hiring, managing the venue, supervising and continuously training staff and ensuring high-quality service at all times in favour of customer satisfaction.
Must be knowledgeable of:
Health and safety requirements
Food and Hygiene requirements
First aid
Menus(food, wine, cocktail, cigar)
Allergies
Risk assessment
Rota
Rules and regulations
Operating systems
Responsibilities:
Ensure 100 per cent compliance with all company policies and law
Lead by example
Oversee the operation of La Cantine du Faubourg
Ensure that smooth operation in all sections
Perform /supervise/control the daily opening and closing procedures
Maintain education program
Change the employee book as needed
Implement new rules and regulations
Co-ordinate with the General Manager for everyday operation
Staff evaluation
Stock control
Inventory control
Ensure excellent communication between all departments
Be present in everyday life and suggest development, and disciplinary action affecting team members
Create a strong team and take care of the employees to provide excellent customers service
Maintain proper sanitation, and hygiene standards and maintain effective store presentation
Motivate staff
Act in favour of the restaurant
Socialize with guest
Ensure a friendly work environment of all time
Handle and resolve complain
Controlling background music, lightning
Resolve customer complains about the food, quality of service
Holds daily briefing, attend and actively participates in weekly manager meetings
Adjust stock in EPOS during operation if necessary
Bar Manager takes responsibility for the financial success of the bar they are in charge of. They have a range of duties, including administrative, leadership and practical tasks. Their main function is to ensure that they serve and run the bar efficiently and that the customer has the best possible experience.
Key roles & responsibilities:
Motivate, discipline, direct and supervise the work of all employees in the bar
Develop and maintain training programs to ensure a high degree of staff professionalism
Manage day-to-day operations of the Bar
Handle complaints and make effective service recovery
Ensure standards are being followed in accordance with F&B policies and procedures
Ensure all employees have full product knowledge
Regularly inspect food & beverage quality
Follow established and proper accounting procedures
Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
Conduct daily roll calls and ensure employees adhere to grooming standards
Develop maintenance schedules
Liaise with stewarding on inventory and breakage control
Maintain daily log book maintaining clear and concise information on the operations.
Establish a guest database with preference records of regular guest
Schedule employees to maintain service standards within budgeted labour costs
Assign responsibilities to subordinates and conduct regular performance checks
Implement weekly cleaning schedules for operating equipment
Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
Control stock of all equipment and alcoholic beverage in the Bar
Constantly monitor staff’s appearance, attitude and degree of professionalism
Must be knowledgeable of:
Health and Safety Requirements
Food and Hygiene
Fist Aids
Food Menu
Wine Menu
Cocktails Menu
Allergies
Rota
Fire safety procedures
Organizational SOP’S
Personal attributes:
Excellent reading, written and oral proficiency in English
Experienced in all aspects of restaurant service
Must be well-presented and professionally groomed at all times
Excellent leader and trainer with strong motivational skills
Strong interpersonal skills and attention to detail
High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
Proven organizational skills, able to set and meet deadlines with quality results
Strong background in bartending and menu engineering with wine
Exceptional spirit and liquor knowledge
Experience:
Minimum of 3 Years’ experience in an upscale fast-paced and upscale establishment in a management role.
Mixology and menu creation and development experience
To manage the overall operation of the restaurant, following established objectives for the highest standards in professional management and administration as well as effective and fair personnel development.
Must be knowledgeable of:
Health and Safety Requirements
Food and Hygiene
Fist Aids
Food Menu
Wine Menu
Cocktails Menu
Allergies
Rota
Fire safety procedures
La Cantine SOP’S
Key roles & responsibilities
Motivate, discipline, direct and supervise the work of all employees in the restaurant
Develop and maintain training programs to ensure a high degree of staff professionalism
Manage day-to-day operations of the restaurant
Handle complaints and make effective service recovery
Ensure standards are being followed in accordance with F&B policies and procedures
Ensure all employees have full product knowledge
Regularly inspect food & beverage quality
Follow established and proper accounting procedures
Hold monthly one-to-one staff meetings to establish and monitor targets and achievements, and update performance logs accordingly
Conduct daily roll plays and ensure employees adhere to grooming standards
Develop maintenance schedules
Liaise with stewarding on inventory and breakage control
Maintain daily log book maintaining clear and concise information on the operations.
Establish a guest database with preference records of regular guests
Schedule employees to maintain Hotel’s service standards within budgeted labour costs
Assign responsibilities to subordinates and conduct regular performance checks
Implement weekly cleaning schedules for operating equipment
Manage organization and cleanliness of departmental areas by conducting weekly walk-throughs with Hygiene Manager, Housekeeping and Engineering Department
Control stock of all equipment in the restaurant
Constantly monitor staff’s appearance, attitude and degree of professionalism
Personal attributes
Excellent reading, written and oral proficiency in English
Experienced in all aspects of restaurant service
Must be well-presented and professionally groomed at all times
Excellent leader and trainer with strong motivational skills
Strong interpersonal skills and attention to detail
High degree of professionalism, sound human resources management capabilities, business acumen, energy and determination
Proven organizational skills, able to set and meet deadlines with quality results
Experience
Minimum of 2 Years’ experience in an upscale fast-paced and upscale establishment at the same capacity
Take care of customers by delivering the lightest stand of service, taking orders and serving food and beverages to patrons while ensuring the smooth running of service at all times.
Must be knowledgeable of:
SOP s
Menus
Health and safety requirements
First aid
Allergies
Rota
Rules and regulations
Operating systems
Upcoming event/operations hours
Responsibilities:
Ensure that service is up to organizational standards
Ensure the highest stand of service at all time
Explain the menu in detail, If customer request
Introduce food when serve to guest
Ask for allergies when taking order
Perform opening and closingduties
Fill in the opening and closing checklist
Perform set up / break down of the restaurant
Clean table, replace plates and silverware whenever needed
Suggestive upselling
Keep a friendly atmosphere at all time
Offer salt and pepper to serve
Greet and possibly welcome the guest
Take order, post it to EPOS system
If there is any enquiry for booking contact with reception
Communicate with runners and manager in charge all time
Organize the set-up before service
Attend daily briefing
Guide and help runners
Before the service:
Prepare station for operation
Set up the restaurant
Arrange the seating’s accordingly
Attend daily briefing (always wear your uniform)
Check salt and pepper refill if needed
Make sure have enough candles, rolls, notepads and all necessary items you need for running the service smoothly
Be presentable
Make sure your breath is fresh
During the service:
Welcome the guests
Maintain high-quality service and friendly atmosphere
Take orders
Punch orders properly ( EPOS )
Serve tables
Introduce every and each plat you put on the table
Collect plates when needed
Help the runners
Assist your superior
Make sure your work performance is always up to La Cantine du Faubourg standards
Keep track of breakage spoilage
Clean when necessary
Report manager when complaint has been filed
After the service:
Break down your section
Make sure all closing duties done
Fill in checklist
Consult with your superior regarding your feedback on the shift
