1. Assisting in updating of the outlet logbook at the beginning of the shift.
2. Assisting in planning the staff schedule on weekly basis.
3. Assisting in keeping records of all operating equipment. Ensure that accurate inventory supplies are done at the end of every month.
4. Check all service personnel’s grooming standards
5. Ensure that the restaurant is clean and that all equipment are in working condition – table alignments, table settings, buffet equipment’s, lighting, sound system etc.
6. Ensure that there are sufficient service personnel on the floor at all meal periods.
7. Liaisons with the Hostess on the reservations for all meal periods and table allocations including any special requests.
8. Communicate all regulars to the Management and other staff for guest recognition at all levels.
9. Update the Manager & Chef regarding all guests’ feedback & comments
10. Discuss operational issues with the Manager. Conduct daily briefing for each shift/meal period
11. Attend the F&B meeting in the absence of the Manager
12. Maintain consistency in quality of food, beverage and service.
13. Ensure that all service personnel that are in direct contact with the guests have full knowledge of the restaurant’s products.
14. Ensure that the service personnel practice suggestive selling.
15. Supervise, guide and assist the service personnel during the operation.
16. Ensure that callbacks are done for the guest at every table
17. Handle guests’ complaints regarding dissatisfaction or inefficient service competently
18. Create rapport with all guests and give them recognition.
19. Recognize all members if possible.
20. Assist the Manager in hiring of new staff.
21. Ensure that all new service personnel are informed, well aware and guided regarding SCC Bye Laws and Club Rules.
22. All new service personnel are to be attached to a senior staff for minimum of 2 weeks depending on his/her progress. Buddy system is to be used.
23. Ensure that all staff is well aware of all the service procedures, promotions of all outlets.
