RWABU - Waiter/ Waitress - Manor Club

OVERVIEW/BASIC FUNCTION

Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic beverages and food orders to guest tables according to hotel specifications, courteously and efficiently. Collect payments. Assist in the maintenance of the restaurant area and equipment.

RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
• Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
• Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge and comply with all departmental policies/service procedures.
• Maintain complete knowledge of P.O.S. and manual systems.
• Complete opening side duties as assigned:
  • Check quality and amount of all restaurant stock and supplies using checklist.
  • Fold napkins.
  • Requisition all necessary supplies and transport from storeroom to restaurant.
  • Set tables according to service standards
  • Set up all condiments (butter, jellies, syrups, juices) and beverages (non-alcoholic) according to service standards.
  • Ensure a sufficient supply of all silverware, glassware and chinaware for service.
  • Prepare all cold food items (cereals, fruits and salads).
  • Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
  • Set up side station with supplies and equipment.
• Take guests’ food and beverage orders, utilizing suggestive selling techniques.
• Record order of guest following departmental service procedures.
• Input order into system and ensure transmission of food orders is verified by kitchen.
• Legibly document orders when system is down and distribute food orders to kitchen.
• Retrieve all alcoholic beverage items from bar and serve to guest in accordance with the departmental standards.
• Open and serve wine/champagne bottles in accordance with departmental standards.
• Make all varieties of coffee in accordance with the departmental standards.
• Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
• Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Handle guest complaints following the six-step procedure and ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Guide the activities of the assigned Bus person (if any) to ensure optimum service to guests.
• Clear each course following procedures laid down in departmental manual.
• Remove soiled wares from tables as assigned and transport to dishwashing area.
• Present guest checks and process payments through the Cashier.
• Adhere to payment, cash handling and credit policies/procedures.
• Clean and reset tables immediately after guest departs.
• Collect and report tips at the end of the assigned shift.
• Complete closing side duties:
  • Properly store all reusable goods.
  • Breakdown all goods as specified in departmental standards.
  • Clean all equipment as assigned in the side duties.
  • Restock items for next service.
  • Remove all dirty linen.
  • Marry and stock all condiments.
  • Reset tables for next meal period.
• Complete all closing reports as assigned and leave duty after reporting to Captain.
• Exhibit a friendly, helpful and courteous manner when dealing with guests and associates.
• To maintain and comply with brand and LQA standards
• To continuously support direct supervisor assuring service complies with Brand and LQA standards
• To assure the knowledge of both brand and LQ