Key Responsibilities:Supervise and coordinate the activities of waitstaff and other front-of-house team members. Ensure guests are welcomed warmly and provided with exceptional dining experiences. Monitor and maintain service standards and restaurant cleanliness. Assign duties to the staff, manage shift schedules, and oversee staff performance. Handle guest complaints or concerns efficiently, escalating issues when necessary. Ensure that tables are set properly, orders are taken correctly, and food is delivered on time. Collaborate with kitchen and bar staff for seamless service operations. Conduct daily briefings with the team to communicate promotions, specials, or service updates. Train and mentor new staff members. Monitor inventory and assist in ordering supplies when needed.
A restaurant storekeeper is responsible for managing inventory, which includes receiving, inspecting, and storing supplies like food and beverages. They ensure stock levels are optimal, maintain accurate records, and coordinate with suppliers and kitchen staff to ensure all needs are met, often following a first-in, first-out (FIFO) system. Core responsibilities Inventory management Receiving and inspection Stock organization Record keeping Stock control Liaison Hygiene and safety Reporting
Steward / Waiter