Summary
Provides prompt and courteous food and beverage service to restaurant and banquet guests while maximizing sales and guest satisfaction. Responsible for the overall success of a FOH service.
Duties/Tasks
- Describes all menu items; methods of preparation and prices as needed. Works within policy to accommodate guest's special food requests.
- Documents legibly the guest's order information on guest checks.
- Upsells established menu items or specials to maximize food and beverage revenues.
- Serves menu items to guests in a prompt and courteous manner and according to established service standards.
- Works well with kitchen staff.
- Performs pre- and post-shift side work; stocks service station, makes coffee, etc.
- Ensure opening and closing FOH duties are completed efficiently.
- Completes accurately the customer transactions as outlined in cash and charge procedures.
- May assist Greeter/Cashier/Bartender with greeting and seating guests; may assist bus person with clearing table and filling glasses.
- Ensure all service staff meets with uniform policy.
- Work with General Manger and lodging staff on “house guest” reservations and special requests.
- Responsible for overall look and feel of dinning room and event spaces, I.e. cleanliness, candles, décor, music, layouts, etc…
- Assist manager(s) and chef(s) with monthly/yearly inventories.
- Communicate with General Manager about banquet event orders and special requests in a timely manner.
- Resolve customer concerns quickly and to satisfaction, understanding of when to elevate a concern to General Manger.
- Provide feedback to management on how banquets can be improved upon by listening to guests and observing operations.
- Responsible for proper use and storage of all equipment, furniture, and fixtures of the restaurant and banquet supplies.
- Preform all other department appropriate tasks assigned.
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