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Posted: Wednesday, November 8, 2017 4:41 AM

Job Description:/h3:

:Observe your guests while at the Bar ensuring their satisfaction with their experience and prompt managerial action should any dissatisfaction arise
:Be fully prepared for the guests you are expecting, ensuring your sections are ready for service per Company specifications
:Welcome the guests and seat them with care if necessary (assisting with tables and chairs, etc.)
:Provide friendly, courteous, and professional service at all times
:Recognize guests, remember the names of regulars, and maintain constant communication with managers and reception about guest satisfaction
:Be familiar with the guests on the reservations list, especially guests regarded as PX (VIP) and our regular guests
:Aim to give the best possible service in the least obtrusive manner
:Vigilance must be shown at all times to try and minimize both customer and staff theft
:Ensure that all controls with respect to alcohol consumption are adhered to at all times (e.g., checking identification, notifying management of intoxicated guests), informing management if any actions on the part of either a customer or a member of staff may jeopardize the restaurants liquor license in any way
:Maintain the safety and security of the restaurant/bar premises as a priority
:Communicate with the whole bar team to ensure the business runs smoothly and the guests receive our best attention
:Pass all guest messages or requests to management as soon as they are received
:Perform all assigned duties as detailed in opening, afternoon, and closing checklists
:Learn daily specials and limited availability items, being sure to check the daily bar and chefs reports (86:list)
:Attend pre:shift briefings and any scheduled meetings as directed by management
:Learn the bar layout and section plan, memorizing section names, table capabilities, and position numbers
:Stock up the restaurants sidestations for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, black cloths, trays, etc.)
:Make sure all equipment is clean and in good condition and continue replenishing stock throughout the shift
:Perform daily assigned cleaning jobs in a thorough and timely manner
:Take and enter orders orders into the POS system promptly and accurately
:Ensure all food and drinks are served according to Company specifications, always using seat numbers so that the guest is not disturbed unnecessarily
:Follow procedure relating to signature menus as laid out during training
:Thoroughly clean bar top, chairs, restaurant floors, walls, woodwork, furniture, shelves, inside and outside of sidestations, and any other areas of the restaurant as specified on checklists
:Clean the tools and work surfaces (black cloths, sinks, shelves, and surfaces, cupboards, etc.) throughout shift as needed
:Clean and dry spillages, following our standards, immediately upon occurrence; never leave spills unattended
:Possess a thorough knowledge of all menus, from the engineering of the menu to the ingredients, cooking methods, and the adaptability of each item
:Never leave the bar without manager authorization
:Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment
:Ensure flower arrangements are presentable, tidy, and neat
:Ensure proper cash handling procedures are followed per the specified company guidelines and policies
:Be fully conversant with every aspect of Companys emergency procedures
:Be fully conversant with all Companys policies as detailed within the employee handbook
:Be fully conversant with the geographical layout of the operation, including the exact whereabouts of all operational equipment

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to


• Location: San Diego

• Post ID: 33854187 sandiego is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017