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:
.jpg)
- 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:
.jpg)
- 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:
.jpg)
- 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:
.jpg)
- 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
.jpg)