1.Responsible for guiding the hostess, Stewards in the performance of their jobs.
2.Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment during Restaurant’s operation.
3.Responsible for the overall sanitation and cleanliness of the Restaurant during the shift.
4.Responsible for the proper maintenance and positive working order of all equipment, furniture and fixtures in the Restaurant.
5.Responsible for consistently implementing the service standards and operating procedures in the Restaurant.
6.Responsible for ensuring sufficiency of manpower in the shift.
7.Performs other duties and responsibilities assigned by immediate superior, which leads to guest satisfaction and profit for the hotel.
General
1.Must know the requisition point and prepares the requisition form for food supplies and operating guest supplies for the approval of the Restaurant Manager.
2.Assigns specific side duty tasks to each attendant at the end of the day for the following day and sees to it that the staff knows and accomplishes their duties.
3.Checks at the start and at the end of the shift that all service attendants complete their opening and closing tasks.
4.Prepares details required for pre-meal briefing - out of stock items, reservations, daily specials, VIP reservations, etc,
5.Takes the daily inventory of food supplies and guest supplies to ensure availability.
6.Prepares and submits breakage and loss report for operating equipment, for the shift.
7.Conducts monthly inventory of operating equipment in coordination with the Sr. Steward.
In addition to the above-mentioned duties and job functions, any other assignment given on an occasional basis or daily basis by the immediate superior or the management will have to be carried out.