TASK 1 - JOB SPECIFICATION

Assalamualaikum and hye guys. We have been given a task for our F&B class. This is our first class's task. This is our task :

TASK 1 :
You need to find out the job specification for the personnel below :
1. Waiter
2. Runner
3. Hostess
4. Steward
5. Bartender
6. Sommelier

JOB SPECIFICATION :

1. WAITER/WAITRESS

 

-> A waiters job is to take the order of a customer, pass the order to the chef.
-> A waiter needs a range of qualities and attributes, including a pleasant personality, honesty, efficiency and      punctuality.
-> Always be fastidious about self-presentation and personal hygiene.

-> A professional waiter will also have a good knowledge of the products being served, what they consist of      and how they are presented. 

- Duties of the Waiter :

   The work of the waiter includes :

• Preparation and maintenance of the work area
• Maintaining good customer and staff relations
• Making recommendations and assisting guests in making selections
• Order taking and recording
• Service and clearing of food and beverages.

2. RUNNER

-> Food runner usually work as augmentation and assistance to the waiter-staff and are required to deliver     food to the tables. 

-> Food runner should the most importance that they know what the dish is supposed to look like               because may be required to answer questions about the food and the facility’s service while serving the     food.

-> They are also required to perform some secondary tasks such as cleaning tables, bussing tables, filling       glasses, at times taking orders and even assisting the kitchen staff in maintaining their work areas. 

-> Food runners need to be extremely efficient and detail oriented along with a courteous manner as they     are always in direct contact with the customer.

- Duties of the Food Runner :

• Greet guests as they enter into premise

• Provide preliminary information regarding menu

• Describe dishes to customers

• Deliver food to tables

• Check food for accuracy

• Prepare soups and salads when required

• Replenish food and beverages

• Take additional orders when required

• Bus and clear tables

• Clean tables and work areas

• Wash dishes and assist in food preparation

• Transport trays of soiled dishes

3. HOSTESS

-> Host or hostess are in charge of making reservations and greeting guests when they arrive at the                    restaurant. 

-> They also seat the guests and make sure that they enjoy their meal.

-> Hosts and hostesses must make the guest comfortable while they wait for the dish.  

- Duties of the Hostess :

• Greet guests and patrons personally and on the telephone
• Offer appropriate seating arrangements
• Present menus and take orders
• Ensure the quantity of menus is sufficient to cater to the number of guests
• Relay orders to the kitchen and ensure all orders are filled in a timely and accurate fashion
• Set up dining rooms and make reservation arrangements
• Maintain clean and organized tables and work area
• Assist room service when and as needed
• Manage event related work including setting up tables and maintaining both exterior and interior of the restaurant

The host and hostess stand near the restaurant entrance so they can greet guests as they arrive and then seat them at tables. (© Don Mason/Corbis.)

4. STEWARD

Stewards keep the dining area clean and orderly

-> Basic maintenance and cleanliness of the kitchen and dining area is the responsibility of the Steward.

- Duties of the Steward :

• Steward keeps equipment clean, sanitary and in good repair.
• They may be responsible for cleaning dishes, utensils and the cooking equipment.
• A steward may also be responsible for the turns as old customers leave and new ones arrive.
• The steward replaces tablecloths and returns the tables to their original settings for new guests.
• A steward may be responsible for accepting these deliveries and placing the goods in the proper plcace and order inside the kitchen. 
• A trusting chef may allow a steward the responsibility of "mise en place", meaning the general setting of their work areas with the proper pots, pans, kichen utensils, sauces and condiments.
• After hours, the steward may be assigned cleaning projects to keep the food storage, cooking and preparation areas in good shape. 
• The steward cleans up spills and removes any broken glass, keeping the public areas safe and free of obstructions. 
• Wait staff may need assistance with moving tables and chairs, setting up highchairs for infants or assisting the disabled.

5. BARTENDER

-> Bartenders mix and serve beverages and drinks. 

-> They are usually employed by restaurants, hotels, bars, taverns, banquet halls and other hospitality                establishments.

-> Supervisors of bartenders are included in this unit group. They might be known as a Bar Attendant or Bar      Steward.

Following are some specific job duties and tasks for bartender :

• Take beverage orders from servers or directly from guests or patrons
• Mix ingredients, for instance; soda, sugar, bitters or fruit juice
• Collect cash for beverages or drinks served and record sales
• Maintain record and control of bar stock and arrange supplies
• Mix drinks, water and other components to get ready cocktails and other drinks
• Clean glasses and additional utensils
• Sanitize ice tanks, coolers, and other bar tools
• Serve beverages and food
• Order bar supplies
• Place bottled merchandise and glasses to make a smart display
• Clean bar area and wash glassware
• Replace drink tanks as they are finished
• Serve snacks to patrons seated at the bar
• Slice and pit fruit for garnishing drinks
• Prepare appetizers, for instance; cheese, pickles, and cold meats

6. SOMMELIER

-> A sommelier or wine steward
-> A trained and knowledgeable wine professional, normally working in fine restaurants, who specializes in        all aspects of wine service as well as wine and food pairing. 
-> The role is much more specialized and informed than that of a wine waiter. 
-> In fine dining today the role is strategically on a par with that of the executive chef or chef de cuisine.

The duties of a wine sommelier include:

• creating or helping to create a wine list
• knowing which wines will best complement items on the menu
• maintaining wines
• ordering wines
• serving wines
• training staff about wine.

A wine sommelier should possess detailed knowledge of the wines in their stock, including:

• grapes used
• regions where the grapes were grown
• vineyards where the grapes were grown
• vintages of the wines.