Overall purpose of the job
Reporting to the Chef, the incumbent will assist in the implementation of hospitality policies, procedures and processes particular in catering unit.
Job specifications (duties)
The specific duties and responsibilities of the officer will entail: -
- Clean and lay out tables for meals to ensure that the restaurant is well prepared;
- Welcoming guests to the buffet and show them appropriate sitting areas for guest comfort;
- Assisting in managing and ensure enough supply of food on buffet table to ensure flow of service;
- Follow established work schedules provided by the Chef to ensure standards are maintained;
- Taking orders from clients for beverages to ensure efficient and effective service delivery;
- Checking with customers to see if they are comfortable and enjoying their meals;
- Assisting in stock service areas with supplies such as tableware, and linens to ensure adequate stocks are available;
- Assisting in inform the Head Waiter in time of any shortage of provision to ensure supplies are available;
- Working co-operatively and jointly with other kitchen staff to provide high quality customer services;
- Assisting in collecting or receiving payments from customers to ensure all meals are paid for to conform with set regulations; and
- Following up all relevant health departmental rules/regulations and all customer service guidelines to ensure health and safety standards are met.
Persons' specifications
For appointment to this grade, an officer must have: -
- Certificate not lasting less than one year (1) in food and beverage service from a recognized institution;
- Meet requirements of Chapter 6 of the constitution; and
- Proficiency in Computer Applications.
