LETS CONTINUE SHARING

* ASSLAMUALAIKUM AND HELLO EVERYBODY 


So , our lectures have given us first task that need us to 

completed it , which is the task about job description in food and 

beverage . Hope you guys enjoying your reading .



 * TASK 1 : JOB DESCRIPTION IN FOOD AND BEVERAGE 

• RESTAURANT MANAGER 

 - Restaurant manager is the person that responsible to managing a restaurant  such  as :

1. A restaurant manager should excel at customer service. They should be able to train staff to have superb customer service and make sure that
2. A restaurant manager can take care of the advertising and marketing campaigns
3. Planning the menu for the costumer 
4. Meeting and greeting the costumer and organize table reservations 
5. Responsible  for the business performance of their restaurant,as well as maintaining high standard of food ,service, health and safety 
6. Preparing reports at the end of the shift week 

• WAITER 

- Waiter is who called as server and their work in full service 

1. To attend the daily briefing 
2. To communicate with other restaurant staff and departments 
3. Responsible for receiving , greetings and seat guest 
4. wiping the cutlery , glassware, flatware for efficient serve and stock 
5. To be aware of all services offered in the hotel 
6. To ensure that all guests' wishes are met so far as is reasonable 
7. To do mise en place , cleaning and service in the restaurant 

• BARTENDER 

- Bartender is who a person serving drinks at bar 

1. collect money drinks server 
2. cleaning the glass and bar equipment
3. Plan , organized and control the operations of a cocktail lounge or bar 
4. Take the beverage orders from serving staff or directly from patrons 
5. serve the snacks or food items to costumer seated at the bar 

• RUNNER 

- Runner restaurant who is assistant waiter in running food from the kitchen to the costumers tables 

1. Prepare soups, salad ,and bread & butter for the servers during rush periods 
2. remove used tableware between course and provide tableware for the next course 
3. place  food serving on plates or tray according to orders or instruction 
4. Thanks guest as they are leaving 
5. Promptly cleans table tops , chairs and booth between seating . check floor and clean as required .Reset and arrange tabletop 
6. Inspect assigned restroom every 30 minutes and clean as needed

• STEWARD

- Steward is who been called as dishwasher is instrumental in all kitchen operations 

1. Inspect kitchen , work room and equipment for  cleanliness and order 
2. Takes inventories chinaware , silverware , and glassware 
3. cleans up spill and removes any broken glass, keeping the public areas free and safe
4. be responsible for cleaning dishes utensils and cooking equipment 
5. Report shortages and requisition replacement of equipment from purchasing agents 

• HOSTESS

- The hostess is a personal representation of the services and overall hospitality of the staff of the restaurant 

1. estimating wait times for guest
2. monitoring the guest waiting answering the telephone and moving table together to accommodates party 
3. Assesses the dining room and, if an accommodating table is available, escorts the guests to the dining room

• SOMMELIER 

1.  A trained and knowledgeable wine  professional