1.03

Responsibilities

• Provide a great first impression to the guest with a friendly greeting

• Show guests to their table 

• Answer the phone and any questions callers may have and take reservations

• Thank guests as they leave

• Greet guests at their table

• Answer questions about the menu

• Take and deliver orders

• Check on guests regularly and fulfill their needs

• Deliver the bill at the end of the meal

• Clear dirty dishes from tables

• Wash and sanitize tables

• Set tables for new guests

• Check ID to verify age

• Mix and serve drinks

• Wash glasses and utensils

• Maintain accurate tabs

• Greet guests (usually in line)

• Take orders

• Process payments

• Thank guests 

Responsibilities

• Responsible for all kitchen operations

• Ensure that all dishes are cooked well and presented in an aesthetically pleasing way

• Taste dishes before going to customers 

• Oversee food preparation, checking that all kitchen staff are performing their duties

• Monitor equipment quality and order new equipment as needed

• Help determine how much food and supplies need to be ordered

• Train new kitchen staff

• Also called the second chef

• Schedule personnel

• Cover work of missing cooks or chef

• Review dishes before going out to guests

• Complete mise en place

• Help chef prepare food 

• Produce all baked goods, pastries, and desserts

• Responsible for preparing cold hors d'oeuvre, salads, sandwiches, etc. 

• Communicate orders and information between the front of house and back of the house

• Ensure all orders for the full group have been cooked and get delivered in a timely manner so the food is hot and fresh

• Clean and sanitize dishes, utensils, and equipment

• Put all items away to be available for staff when they need it

• Complete the money count

• Open/close the store

• Train/re-train employees 

• Monitor employees to ensure they're following protocol

• Organize schedules

• Order food and supplies

• Assist with payroll

• Handle customer complaints

• Track expenses and deposits

• Generate a profit and loss statement

• Offer advice on reducing overhead costs and reducing food costs

• Maintain records for tax obligations

• Oversee payroll and vendor invoices