Gastro's Headwaiter

JOB DESCRIPTION
Date : 1st April 2002 Hotel : E&O Hotel Job Title : Gastro’s Headwaiter Job Grade : H Department : Food & Beverage Page(s) : 2
Report To : Farquhar’s Bar Manager
I. MAJOR FUNCTIONS:
The Captain’s main function is to prom ote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous service. The Captain is accountable for sales and profit in his/her area, and directly responsible to the daily operation.
II. SPECIFIC JOB DUTY:
1.Assume responsibility of daily operations in assigned areas to ensure a smooth
running, profitable operation within the framework of the hotel.
2.Open and close shift in accordance with the designed checklist and inventory lists.
3.Responsible for maintaining the par level for all beverage/food/tobacco items for
daily operation.
4.Responsible for the cashiering operation and operate the HOS System as trained.
5.Assist in working toward positive financial results.
6.Assist in maintaining the Log Book system to minimize communication break-down.
7.Assist in monitoring and maintaining all the operating equipment and utensils in
place, and report defects.
8.Follow hotel/departmental policies and procedures.
ply with the “clean as you go” policy and work as a TEAM.
10.Report to work on scheduled days at the scheduled time, and in uniform following
the appearance standard.
11.Attending the scheduled daily briefing and periodically Training.
12.Follow all safety policies to ensure a safe work area.
13.Honor all reasonable work-related requests made by a Manager or Supervisor, which
may be outside your normal job activities.
14.Check out with your supervisor before leaving your station or the floor for any reason.
15.Initiate aggressive guest interaction through seeking and soliciting feedback from
guests.
16.Enforce the standardized drink recipe and presentation guidelines to ensure consistent
quality beverage to our guests.
17.Ensure all side duties are done on a daily basis or scheduled.
18.Identify and recommend incentive programs, new ideas, and methods of operation.
19.Be aware of all promotional activities in the hotel.
20.Practice aggressive hospitality and use Suggestive Selling techniques when taking
guest’s order.
21.Develop a good knowledge of beverages, liquors, and wine service.
22.Chewing gum, smoking, mobile phone is not allowed while on duty.
23.Study and follow the terms and conditions stated in the Employee’s Handbook.
III. PROFILE OF QUALIFICATIONS:
Minimum of two years of food and beverage service experience.
Demonstrated good beverage and wine knowledge.
Demonstrated leadership qualities.
Demonstrated strong hospitality and communication skills.
Demonstrated strong work ethic.
Honesty and integrity above reproach.
NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitality service atmosphere must be projected at all times.
Management reserves the right to make changes to this job description at its sole discretion and without advance notice.
I have read and received a copy of the above description and fully understand that violation of any of the stated responsibilities and duties is grounds for disciplinary action.
Manager’s Signature/Date Associate’s Signature/Date NOTE : Signed copy to human resources office for retention in personnel file。