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Information Sheet 1.

1-1

Roles and Responsibilities in the food service Teams


Learning Objectives:
At the end of the session, the learners should be able to:
1. Identify specific roles of a food service team member
2. Categorize the food service team responsibilities
3. Apply work requirements features.
The primary responsibility of a team member is to help team members be all
they can be so they can serve our guests with confidence and respect. We
believe that when this is the focus, all other responsibilities listed below are
more easily achieved. The most important deliverable to our advocates is in
how we serve them. Our value states that Serving people is the most
important part of the company. Team Members are expected to provide a
level of service that ensures our advocates will want to return and also
recommend our products and services to others. Further, we will strive to be
rated in the top 1% of all service providers by truly giving World Class
Service. Build a workplace climate of energy, action, urgency, and fun!
Bring our A game every day and transfer some of that energy to our
advocates so they leave our establishments feeling better than when they
came in. Display a professional look through excellent grooming practices,
proper care and maintenance of clothing and shoes, and adherence to the
World Dress Code. Promoting a glass half full mentality and contributing
to a positive working environment. In business model, the whole is greater
than the sum of the parts. Team members are expected to forge strong
business relationships with their peers in other departments.
POSITION SPECIFIC REQUIREMENT: FOOD SERVICE TEAM MEMBER
Adherence to company standards, specifications, and guidelines for
handling, preparing, and serving menu items
Preparing orders according to the menu specification and charging
appropriately
Stocking coolers, freezers, paper goods and bread; putting away supplier
orders
Filtering, changing and boiling out fryers; cleaning grills
Sweeping, mopping, taking out trash, and flattening and disposing of
cardboard boxes
Washing, rinsing and sanitizing dishes

Prepping foods from a written recipe using skills such as dicing, slicing,
portioning, mixing, etc. with accuracy and consistency
Preparing items for our deli case, dinner case, bakery case, and hot case
(where applicable)
Following all food safety policies and procedures, including time &
temperature control, safe product handling, and proper cleaning/sanitizing
routines
Communicating verbally and documenting accurately on all forms,
including the time & temperature log, foodborne illness records, cleaning
routines, etc.
Maintaining exceptional personal hygiene standards including frequent
hand-washing, proper use of gloves, etc.
Following dress code and grooming requirements including: clean
hair/skin, wearing deodorant, trimming and cleaning fingernails, proper
hair restraints, etc.
Acting as a team player by promoting and helping other areas of the store
as needed
PERSONAL DEVELOPMENT

Own your personal development. While there will be others in the


company to provide you support and education, your inner will and
desire dictates how much you can grow.
It is critical you hold a positive mental attitude/glass half-full
mentality
Attend department meetings
Attend periodic company training programs as they pertain to your
department
Develop personal goals on an annual basis and share them with your
Leader. Devise action plans to achieve these personal goals.
Develop and maintain strong, positive interpersonal relationships with
peers and leaders in the company.
Communicate clearly, effectively, and appropriately with all team
members, leaders, and advocates.
Effectively handle complaints, resolve grievances, and neutralize
conflicts

ADMINISTRATIVE ITEMS

REPORT TO STRUCTURE

Reports directly to the Department Leader


Indirectly reports to the Operations Leader

COMPENSATION STRUCTURE

Varies depending on a myriad of factors, including size and volume of


store, levels of profitability (sales and margins), expense management,
experience and proven results, and ability to build a great team and
truly develop others.

MINIMUM REQUIREMENTS

Positive attitude Ability to handle all products & services sold by the
company - Able to lift 40
pounds or more Flexible work schedule Ability to use basic
computer functions Ability to sit, climb, balance,
stoop, kneel, crouch, crawl, and reach Basic reading, writing and
math skills Social Perceptiveness Service
Orientation Adaptability to change Ability to work independently as
well as on a team

The Waiter
Every hotel, irrespective of size or volume of business, two major revenue
producing areas- rooms and restaurants (and bars). The latter offer food and
beverages for sale. In common hotel terminology the services offered in
restaurants and bars are referred to as food and beverage service. This
manual deals with the training of the food and beverage service personnel.
The most important person, around whom food and beverage service pivots,
is the waiter.
Who is a Waiter?
A waiter is one who serves food and beverage in a restaurant in a restaurant
or bar. He is also popularly known as a Steward or Commis-de-Rang. A good
waiter should possess qualities like social confidence, good etiquette and
manners, effective communication, a pleasing personality, salesmanship, a
willingness to serve, and above all, a thorough knowledge of his job.
1. Attend briefing before a restaurant service
2. Mise-en-scene
3. Mise-en-place
4. Requisition restaurant items for service, e.g. linen, glassware, cutlery,
flowers, etc.

5. Clear silverware and glassware


6. Prepare each table for service
7. Receive and seat guests
8. Take beverage orders and serve
9. Take food orders and serve
10. Serve wine and champagne
11. Present a check (or bill) and receive payment
12. Ensure cost control
13. Salesmanship
14. Ensure hygiene and sanitation
15. Safety
Typical Job Description of a Waiter
This manual attempts to teach a waiter how to do his job well. For this he
requires correct knowledge, skills and attitudes. The subsequent lessons
elucidate the knowledge, skill and attitudes that a waiter should possess to
execute his job.