We are looking for a Junior Head Waiter who will be responsible to run station in Dining Room when required, but also to perform opening/closing tasks, taking food and beverages orders and undertake side job/tasks as Head waiter. we are looking for someone who is Flexibility, positive attitude towards business, members, management and fellow colleagues as willingness to learn is a must for the person performing this role and be able tooperate successful dining room experience for the clubs members given the clubs preference for friendly, efficient high quality service.
DUTIES ANS RESPONSABILITIES:
Technical
To perform opening and closing duties for the dining room and maintain service standards set by the Matre D'.
To prepare and Organise Mise-En-Place to the required standard.
Make Sure that all meals are being served in accordance with the standard procedures
To ensure that the dining room, still room and all the related equipment are properly maintained and cleaned to the required standards.
To liaise with the sommelier to ensure that all the drinks are served to the required standards.
Ensure that the staff arrive and leave the premises on time.
To make sure that the staff meet the standards of Personal Hygiene.
To take Food and Drinks orders according to club allergen policy, enter them into the system and explain the order to the waiting staff.
Settle all the bills and ensure that each customer has settled their bill before leaving the Dining Room.
Departmental knowledge
Ensure guests are greeted and seated in accordance with the dining room standards and table allocation plan.
Answer the phone promptly at Dining reception desk in absence of Matre D'.
Take booking reservations following strictly the booking system, steps and instructions as set and trained by Matre D'.
To be familiar with all the items, including specials available from the menu, their ingredients and cooking processes.
To ensure that all the food served and carved in the dining room (smoked salmon, meet carving trolley and cheese trolleys) is served to the required standard including portion size.
To be aware of, and adhere to all the elements of the Food Handlers Declaration.
To be aware of all chemicals used within the Dining Room and Still Rooms and the correct manner of their handling. (COSHH)
To attend departmental training sessions and meetings as required.
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