JOB SPECIFICATION

Find job duties and task form a :
1) Waiter
2) Food Runner
3) Hostess
4) Steward
5) Bartender
6) Sommelier

WAITER

1) Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.

2) Collect payments from customers.

3) Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.

4) Take orders from patrons for food or beverages.

5) Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

6) Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.

7) Prepare checks that itemize and total meal costs and sales taxes.

8) Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

9) Present menus to patrons and answer questions about menu items, making recommendations upon request.

10) Inform customers of daily specials.

11) Clean tables and/or counters after patrons have finished dining.

12) Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

13) Explain how various menu items are prepared, describing ingredients and cooking methods.

14) Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

15) Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.

16) Stock service areas with supplies such as coffee, food, tableware, and linens.

17) Garnish and decorate dishes in preparation for serving.

18) Fill salt, pepper, sugar, cream, condiment, and napkin containers.

19) Escort customers to their tables.

20) Describe and recommend wines to customers.

21) Bring wine selections to tables with appropriate glasses, and pour the wines for customers.


FOOD RUNNER

• Greet guests as they enter into premise
• Provide preliminary information regarding menu
• Describe dishes to customers
• Deliver food to tables
• Check food for accuracy
• Prepare soups and salads when required
• Replenish food and beverages
• Take additional orders when required
• Bus and clear tables
• Clean tables and work areas
• Wash dishes and assist in food preparation
• Transport trays of soiled dishes


HOSTESS

• The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant.
• Greet arriving guests, welcome them into the establishment and seat them. 
• Monitoring the open dining sections of the restaurant for empty and cleaned tables.
• Estimating wait times for guests
• Monitoring the guest waiting list
• Ensuring that the needs of the guests are met while they are waiting.
• Answering the telephone, booking reservations
• Moving tables together to accommodate large parties.

STEWARD

A) Cleaning and maintenance

• Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the steward
• In the kitchen, a steward keeps equipment clean, sanitary and in good repair
• During a single shift, the steward may be responsible for cleaning dishes, utensils and the cooking equipment. 
• Replaces tablecloths and returns the tables to their original settings for new guests.

B) Receiving and stocking

• Accepting these deliveries and placing the goods in the proper place and order inside the kitchen
• A trusting chef may allow a steward the responsibility of "mise en place," meaning the general setting of their work areas with the proper pots, pans, kitchen utensils, sauces and condiments
• After hours, the steward may be assigned cleaning projects to keep the food storage, cooking and preparation areas in good shape

C) Public areas

• The steward cleans up spills and removes any broken glass, keeping the public areas safe and free of obstructions.
•  Moving tables and chairs, setting up highchairs for infants or assisting the disabled.

BARTENDER

• Prepare alcohol or non-alcohol beverages
• Interact with customers, take orders and serve snacks and drinks
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations

SOMMELIER

• Also known as a wine waiter, sommeliers posses in-depth knowledge and have a great understanding of wine, of which their mastery can be put to good use in a variety of settings

• Able to advise the patrons according to their personal needs i.e. it can be related to their taste, the food and wine pairing, the occasion or the budget.

• Selecting wines, creating drink lists and managing stock. 

• Build and maintain a wine list fitting the establishment he or she works for: right price, products, presentations, easy to use.

• In charge for training on wine and other beverages by conducting tastings.

•  Be able to pass on knowledge and train the other staff: the chef de rang and commis should provide a perfect practice ground.