Details

Salary and Benefits

MVR 6,000

Job Description

Operational Management

1. We expect that every guest in the restaurant is being granted full attention, reception, and best possible care.
2. That, with his friendly and courteous attitude, he supports and maintains the good             reputation of the restaurant.
3. That he is thoroughly informed on all promotions, novelties, and changes in the sales-program.
4. That he continuously trains subordinates and makes sure that his employees are             trained and follow the rules, training on job is done daily as indicated by the             head waiter or ass. Restaurant manager.
5. That he maintains a good communication between Restaurant and Kitchen.
6. That he builds a disciplined especially in view of:
7. Strict following of the general service requirements and basic service rules attached to this job description which can be enlarged at any time by the management    without any level movement.
8. Strict following of service standards attached to this job description.
9. Strict following of cleaning check lists attached to this job description.
10. Helps to organizes the assigned station Breakfast/Lunch-Dinner in terms of cleanness and equipment
11. Performs special duties as assigned by operations manager and assistants.
12. Has a permanently clean appearance (including complete uniform, tag, polished shoes, perfect grooming, decent make up for waitress, dressed hair etc..), and gives the impression of a well-trained organized and disciplined team.
13. Participates in decoration and preparing the restaurant for promotions and special events.
14. Ensure a proper, correct order taking to speed-up service and that guests getting a right order on his dishes.
15. Actively participate in order taking, sales efforts
16. Handle all complains by calling immediately the Restaurant Manager             
17. Ensures a team spirit and working discipline.
18. Make sure that all rules and regulations according to guidelines are in use.
19. Set-up is done according to the manual.
20. Ensures a careful handling of all restaurant material.
21. Control all restaurant material and eliminates chipped, broken or cracked dishes.
22. Help with the end-of-month or end-of-year inventory in his area of responsibility.
23. Keep all restaurants furnishing clean and polished in accordance with the cleaning schedule.

Requirements and Qualifications

Minimum Experience

2 Years

Minimum Qualification

Advanced Level (ALevel) / Advance Certificate

Other Information

Industries

• Food and beverage service activities
• Tourist resort

Occupations

• Waiter

Employment Type

• Full-Time

Field of work

• Services