TASK 1 - Find out the job specification for the personel below

Assalammualaikum and Good Afternoon 

 1)   Waiter

- Are those who work at a restaurant or a bar , and sometimes in private homes , attending customers ( supplying them with food and drink as requested )

Responsibilities :

● To ensure that the service is at all times performed in a professional manner and to the style as specified by the Restaurant Manager.

● To be fully conversant with every dish served in the Restaurant and to provide explanations if requested.

●To communicate with other Restaurant staff and departments.

● To make sure that Company Policy and the Vision Statement are followed and utilised  at all times.

● To be aware of all services offered in the Hotel.

● To ensure that all guests’ wishes are met so far as is reasonably possible.

● To do mise en place, cleaning and service in the Restaurant.

2) Runner

- Someone who picks up the food from the kitchen and runs it to the correct table of diners , a runner eases the wait staff's job and make sure the foods gets to the table hot .

Responsibilities :

● Set up the expedition area at the beginning of every shift.
●General cleanliness and upkeep of physical space.
● Table setting and clearing.
● Communicate with management and servers in regards to menu changes throughout service.

● Maintain guest water.
● Deliver food to the correct tables as needed.
● Greet guests professionally at table before serving.
● Replenish food and beverages when needed.
● Remove dishes from tables, bar and bus stations.
●Manicure tables.
● Restock clean dishes.
● Prepare dishes for washing by scraping and stacking them by type.
● Clean spilled food and drink.
● Complete side duties as required including restaurant set up and take down, trash duty, and miscellaneous cleaning duties and special assignments.

 3)  Hostess

- The first employee to interact with arriving guest as they enter the restaurant.  It is they job of the hostess to great arriving guests, welcome them into the establishment and seat them. The guests receive their impression of the service of the hotel by their exchanged with the hostess.

- The hostess is a personal representation of the service and overall hospitality of the staff of the restaurant .  while guest are waiting to be seated or waiting for take out orders to be ready, it is the job of the hostess to ensure that the guests are made comfortable and kept informed of the status of their order or wait times. In some restaurant , the hostess offers drink to the guset who have to wait.

Responsibilities :

●  Cleaned tables.

● Estimating wait times for guests.

● Monitoring  the guest waiting list.

● Ensuring that the need of the guest are met while they are waiting.

● Answering telephone.

● Booking reservation.

● Moving table together to accommodate large parties.

● Assesses the dining room.

● Taking initial drink orders.

● Make any changes to the dining room occupancy chart.

  4)  Steward

-  Are those who  manages the eating arrangements , staff or service at a hotel. A steward  may responsible for many duties , including offering superior guests service , ensuring company and department.

Responsibilities : 

● Clean and sanitize all kitchen equipment. 

● Strain/change all deep fry oil as required. 

● Clean and sanitize all food storage areas, walk in fridges, freezers, ovens, freestanding hot and cold boxes and dry storage cupboards. 

● Clean filters and hoods. 

● Clean and sanitize loading dock, council rubbish containers and all rubbish bins from food  production and services areas. 

● Store all cleaned articles in the correct areas. 

●  Remove stains from china and cutlery as required. 

● Polish chafing dishes for banquets, BBQ functions and prepare carving stations as required. 

● Prepare buffet in Lagoons before service and clean after service.

5) Bartender

- Also known as a barkeep, barman, barmaid or a mixologist. A person who serves usually alcoholic beverages behind the bar, usually in a licensed establishment. Bartender also usually maintenance supplies and inventory for the bar. A bartender can generally mix classic cocktails such as cosmopolitan, manhattan, old fashioned and mojito. 

-  The bartending profession was generally a second occupation, used as transitional work for students to gain customer experience or to save money for university fees. Bartenders also usually responsible for confirming that customers meet the legal drinking age before serving them alcoholic beverages.

Responsibilities :

● Collect money for drinks served.

● Check identification of customer in order to verify age requirements for purchase of  alcohol.

● Balance each receipts.

● Attempt to limit problem and liability related to customer excessive drinking by taking steps such as persuading customer to stop drinking or ordering taxis or other transportation for intoxicated patrons.

● Clean glasses , utensils and bar equipment.

● Take beverage orders from serving staff or directly from patrons.

● Serve wine and bottled or draft beer.

● Clean bars , work areas and tables.

● Mix ingredients such as liquor , soda , water , sugar , and bitter in order to prepare  cocktails and other drinks.

● Serve snacks or food items to customers seated at the bar.

● Order or requisition liquors and supplies.

● Slide and pit fruit for garnishing drinks.

● Arrange bottles and glasses to make attractive displays.

● Plan , organize and control the operations of a cocktail lounge or bar.

● Supervise the work of bar staff and other bartenders.

● Plan bar menus.

● Prepare appetizers such as pickles , cheese and cold meats.

● Create drinks.

  

6)  Sommelier

-  A sommelier or wine steward is a trained and knowledge wine professional ,normally working in fine restaurants, who specializes in all aspects of wine service as well as wine and food pairing .The role is much more specialized and informed than that of a wine water . They may also be expert in other alcoholic drinks,such as cocktails ,aperitifs, beers, liqueurs and brandies or in bottled waters,soft drinks and even cigars.

Responsibilities :

● Designing a wine list or cocktail menu.

● Selecting wines and beverages and them to the food menu.

● Making sure other waiting stuff understand the wine list.

● Advising customer on the best choice of wine for their meal.

● Serving drinks at the correct temperature and in the correct manner.

●  Ordering,controlling and rotating stock.

●  Liasing with sales people and dealing with deliveries.

● Managing the bar area.

● Preparing customer bills.

● Assisting with other front-of-house tasks such as operating tills and tidying up.

● Handle all wine inventory and management.

● In charge of purchasing the wine.

● Have a sensitive palate and extraordinary sense of smell.