Prepares the restaurant and preparation areas as per the Outlet standards and layout.
Welcomes guests and provides waiter service
Before every shift, finds out about dish composition and any service related official communication. . Organizes his/her work to suit fluctuations in numbers, events and guests . Ensures the equipment used remains in good condition
Cleans and polishes Glassware, Silverware
Replenishes supply of linen and other Operating equipment.
Obtains requested items from the storeroom.
Follows correct sequence of service outlined in the Standard Operating Manual.
Sets up tables in accordance with Restaurant policy.
Cleans and removes dishes from the table after service is completed.
Cleans all spillage during mealtime and at closing.
Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
Cleans and tidies the restaurant and preparation areas after closing
