JOB SPECIFICATION

THE JOB SPECIFICATION OF F&B INDUSTRIES

FOOD AND BEVERAGE INTRODUCTIONFood and beverage is usually define by it output of product to satisfy the various demand of food and drive people.
So there is a several of job description and specification in our industry.

BARTENDER:

• interpersonal skill require the ability to perform analysis involving ratios and percentages
• interpersonal skills require the ability to often deal with situations where satisfactory resolution the issue must be achieve 
• computer skill require the ability to use Microsoft office suite product and POS system.
• Communication skills require the ability to provide or obtain basic types of factual information, explaination.
• Writing skill require the ability to write text designed.

HOSTESS:

• Monitoring the open dining section of restaurant for empty and cleaned table.
• Estimating wait times for guest
• Monitoring the guest waiting list and ensuring need of the finest are met.
• Answering telephone, booking reservation and moving tables together

RESTAURANT MANAGER:

• ensure all guest welcomed at the door and seated quickly.
• to be fully converse with the restaurant operation 
• to understand the opening and closing the tables, preparing bill or cash and credit payment, moving table and splitting table.
• safety of the working environment.

RUNNER:

• entail helping kitchen staff expedite order the helping a wait person efficiently.
• required to assist as needed and variety of capacity including setting and breaking down tables, stocking food and non food item serving food and beverage.
• in fast food venues, the runner is typically required to empty trash, clear tables, restock condiment station and delivery order .

STEWARD:

• supervisors kitchen employees not actively engaged in cooking to ensure clean, efficient and efficiently and economical.
• inspect kitchen, workrooms and equipment for cleanliness and order.
• hires and discharged employees, and posts time and production records.
• takes inventories of china, silverware and glassware.
• reports short ages and requisitions replacement of equipment from steward.

WAITERS:

• ensure that service is at all time performed in a profesional manner and to the style.
• to be fully conversant with every dish served in the restaurant staff and department .
• to communicate with order restaurant staff and department.
• make sure company policy and the vision statement are followed.
• to be aware all service offered in the hotel
• to do mise en place