Remove used tableware between courses; clear and reset tables after guests leave. - Promote work and act in a manner consistent with the mission of The SERG Restaurant Group.
- Set tables with clean linens condiments or other supplies.
- Clear tables after guests wipe tables or seats with dampened cloths or replace dirty tablecloths.
- Promptly clean table tops chairs booths and the floor under and around tables between guests.
- Remove used tableware between courses and provide tableware for next course.
- Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning.
- Take soiled tableware to the designated area and unload sort and stack silverware dishes and glassware for cleaning.
- Carry food dishes trays or silverware from kitchens or supply areas to serving counters.
- Clean up spilled food or drink or broken dishes and remove trash.
- Maintain adequate supplies of items such as clean linens silverware glassware dishes or trays.
- Clean and polish counters shelves walls furniture or equipment in food service areas or other areas of the restaurant and mop or vacuum floors.
- Fill beverage or ice dispensers.
- Communicate with server and host or hostess to expedite efficient seating table utilization and customer service.
- Obtain service area assignment at the beginning of each shift.
- Attend all scheduled employee meetings and offers suggestions for improvement.
- Coordinate with and assist fellow employees to meet guests needs and support the operation of the restaurant.
- Fillin for fellow employees where needed to ensure guest service standards and efficient operations.
- Serve guests bread water and butter upon their arrival and provide refills as needed.
- Serve food to guests when servers need assistance.
- Promptly greet guests as they are seated and serve ice water coffee rolls or butter to guests.
- Wash glasses or other serving equipment at bars.
- Stock refrigerating units with wines or bottled beer or replace empty beer kegs.
- Carry linens to or from laundry areas.
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