Key Responsibilities Staff Supervision: Oversee and manage waitstaff and other stewards, providing guidance, training, and ensuring they adhere to service standards. Dining Operations: Coordinate the smooth running of dining services, including setting up dining areas, monitoring cleanliness, and managing logistics for events. Customer Service: Greet guests, provide menu recommendations, and handle inquiries, complaints, and special requests professionally to ensure a positive guest experience. Hygiene & Safety: Monitor and ensure compliance with health, safety, and hygiene regulations in the dining and kitchen areas. Inventory Management: Track inventory levels for cutlery, crockery, and napkins, reporting shortages and assisting with stock control. Cross-Departmental Coordination: Work with other departments, such as the kitchen, to ensure seamless service and efficient operations.
Cleaning and Sanitation: Wash and sanitize all kitchen equipment, utensils, dishes, and work areas. Clean floors, walls, and ceilings of the kitchen to maintain a hygienic environment. Food Preparation: Assist chefs and cooks by washing, peeling, and chopping fruits and vegetables, and preparing other food items as needed. Inventory Management: Receive, inspect, and store food and supply deliveries in their proper locations. Monitor stock levels and assist with inventory as required. Waste Disposal: Remove and dispose of kitchen waste and recyclables, and maintain clean and lined garbage containers. Equipment Operation: Safely operate kitchen equipment for various tasks, such as dishwashers and food prep tools. Support to Culinary Staff: Work collaboratively with chefs and other kitchen staff to ensure the timely and efficient preparation and serving of meals.