• To assist the Floor Manager in the organization and supervision of service on the Floor.

• To assist the Floor Manager in preparing the Restaurant, including all necessary mise-en-place for service.

• To be fully familiar with every dish on the menu and to provide explanations as requested.

• To treat our guests like Superstars!

• To follow our Cycle of Service at all times.

• To ensure that the service is always performed in a professional manner and to the style as specified by the Floor Manager.

• To supervise cleaning of the agreed designated areas, in accordance with laid-down procedures, morning /evening routines and hygiene requirements.

• To assist with mise en place through distribution of tasks and to ensure the monitoring and completion of tasks is done properly and within the time allocated.

• To ensure dirty or damaged napkins are counted and exchanged for clean, usable items.

• To take responsibility for service in the designated area of the restaurant during the shift.

• To assist the Floor Manager in the preparation and presentation of training programs, briefings and SOPs.

• To monitor sideboards and stations and ensure they are adequately stocked with replacement cutlery, napkins or other established needs, be they food or equipment.

• To supervise the taking of customer orders by the waiters and ensure these are given to the appropriate person to execute.

• To be totally familiar with the composition of all menu items.

• To supervise the serving of food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner.

• To ensure that table maintenance is always respected and that our guests are always at ease and comfortable when sat down at the table.

• To ensure that customers are correctly charged. Present the bill and take payment from the customer, in accordance with the procedures of the establishment.

• At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers.

• To redirect customer complaints to the restaurant manager / General manager.

• To carry out on-the-job training to ensure subordinate staff can carry out their duties effectively.

• To be continually aware of, and maintain, the highest standards of personal hygiene and dress code.

• To ensure that all subordinate staff adhere to, and maintain, the highest possible standards of personal hygiene and dress code.

• To attend meetings and training courses as required.

• To report any suspicious packages or parcels to management without delay.

• To take part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers, as well as fire escapes.

• To make sure all records for the floor department are always up to date at the start and end of the shift (including floor set up/breakdown checklists, fire exit checks, floor cleaning checklists etc.)

• To lead by example and support your staff in every which way possible.

• To prepare section allocations at the start of the shift.

• To cover waiters sections when relieving them for breaks.

• To touch every table and obtain feedback from each table and pass that on to Floor Manager/AGM/GM.

• Carry out any other reasonable request asked by the management.

Solutions Leisure Group