Sr Steward - SLINK BARDOT
Sr Steward - SLINK BARDOT
Posted on :
27-11-2024
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1 Vacancy
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Job Description
Key Responsibilities: Supervision and Team Leadership:
- Oversee Service Operations: Manage the daytoday operations of the frontofhouse including the dining room and service areas. Ensure that the dining experience for customers runs smoothly from start to finish.
- Staff Supervision: Supervise and lead a team of stewards and junior staff. Provide guidance assign tasks and ensure that all team members adhere to service standards and hygiene protocols.
- Training and Development: Train and mentor new stewards and junior staff members ensuring they are wellversed in proper service techniques company policies and customer service expectations.
- Monitor Performance: Regularly assess the performance of the team offering constructive feedback and assistance where needed. Support the management team in conducting performance reviews.
- Guest Relations: Ensure that guests are attended to promptly and courteously. Address any customer complaints or issues in a timely and professional manner striving to exceed guest expectations.
- Quality Control: Ensure that all tables are set up according to standards before guests are seated and that they remain clean and wellmaintained throughout the service.
- Special Requests: Take note of any guest special requests or dietary requirements and ensure that these are communicated effectively to the kitchen and other service staff.
- Dining Room Setup and Cleanliness: Ensure that dining areas are set up correctly before service including table settings cleanliness and overall organization. Oversee the cleaning and maintenance of all dining room and service areas.
- Table Maintenance: Monitor the dining area during service ensuring that tables are cleared and reset promptly and that guests receive timely refills of drinks bread or other table necessities.
- Assist with Serving: Provide direct assistance during busy service periods such as serving food beverages or helping with food runners. Act as a lead point of contact for waitstaff and kitchen staff.
- Inventory Management: Assist with inventory control of service materials such as glassware cutlery linens and cleaning supplies. Ensure that stock levels are maintained and report any shortages to management.
- Food Safety: Ensure compliance with all health and safety regulations including food safety standards and sanitation protocols. Make sure that all food and drink handling is done safely and hygienically.
- Cleanliness: Maintain a clean and organized environment ensuring that all areas (including restrooms dining areas and staff areas) meet cleanliness standards and are stocked with necessary supplies.
- Safety Protocols: Ensure that the team adheres to workplace safety standards and that all equipment is used and maintained properly.
- Communication: Collaborate with the restaurant manager head chef and other key staff to ensure smooth service operations and a cohesive workflow between frontofhouse and backofhouse.
- Assist with Scheduling: Help manage staff schedules ensuring that there is adequate coverage during peak hours and events.
- ProblemSolving: Assist the management team in handling difficult situations whether with guests or staff and help resolve issues efficiently and diplomatically.
- Event Coordination: If applicable assist in the setup execution and breakdown of special events functions or banquets ensuring that large groups are served efficiently and according to the events specifications.
- Event Staff Supervision: Supervise event staff to ensure they meet specific event standards and provide excellent customer service during banquets weddings or corporate functions
If interested please share me your updated resume in belowe details
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Full Time
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