Job Specification

Waiter

1) Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.

2) Collect payments from customers.

3) Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.

4) Take orders from patrons for food or beverages.

5) Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

6) Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.

Runner

1) Their main duties are to deliver, or "run" food to tables once a food order has been prepared by the cooks

2) To deliver food to restaurant patrons. Once a customer places an order, the waiter or waitress communicates the order to the cook

3) After the meal is prepared, the food runner is responsible for ensuring that the plate arrives to the customer.

4) Food runners are the last of the staff to see the meal before it reaches the customer, so it's important for them to know what each dish is supposed to look like so nothing is missed

5) important that the plates are handled carefully and brought out in a timely manner, to ensure optimal food temperature.

6) assist other restaurant staff members with duties such as clearing and cleaning tables, filling water glasses and refilling drinks, maintaining cleanliness in the kitchen and customer areas and returning plates to the kitchen. 

7) They also might have to deal with customer complaints

Hostess

1) Offer consistently professional, friendly, warm and engaging service 

2) Welcome guests to the assigned outlet, receive and conduct guests to tables, ensure that they are attended to and be available for them at all times as a point of contact 

3) Take outlet reservations, handle the reservation book and answer the telephone in an impeccable manner 

4) Set up the outlet prior to the business hours along with the service team 

5) Coordinate with the service team in making necessary arrangements according to floor plan for reservations or blocking off reserved tables 

6) Observe the cleanliness and maintenance of the outlet and the entrance area 

7) Assure the well-being of all guests by maintaining a close, friendly, yet discrete contact 

8)Be aware of all menus and ongoing promotions in the outlet by heart in order to recommend if a guest requests 

9) Contribute in setting up the outlets database 

10) Reassure the guests’ satisfaction upon their departure.

Steward

1) Maintain inventory and supplies of all necessary cocktail snacks, bar supplies, sodas,

mixers, meal-service items and table settings. Manage costs to stay within TBC budget.

2) Serve appetizers and work closely with Chef to ensure high-quality meal presentations.

3) Supervise and assist with dining room set-up, meal service and bussing.

4) Help with dish washing and galley cleaning chores, and assist with the removal of food

refuse, glass and other kitchen waste to dumpster on deck.

5) Manage wine and liquor inventories, and maintain orderliness in areas where wine and

liquor stores are kept.

6) When necessary, assist with preparation of sack lunches for guests and guides, and work

with the Chef to ensure bottled water, coffee thermoses, or other beverages and foods are

offered and available for guest use during fishing or shore excursions.

7) Maintain stocks of toiletries, towels, bed linens, blankets, and all other supplies for guest

cabins.

8) Clean guest cabins daily 

9) Maintain orderliness and cleanliness in all public areas, paying attention to details such as clean windows, empty trash containers, vacuumed carpets, well-tended plants and fresh

flower arrangements.

10) Ensure laundry areas are kept clean and orderly. Maintain supplies of detergents,

window cleaners, spot removers, deodorizers and all other interior-area cleaning agents

and supplies.

Bartender

1) Collect money for drinks served.

2)Check identification of customers to verify age requirements for purchase of alcohol.

3) Clean glasses, utensils, and bar equipment.

4) Balance cash receipts.

5) Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons.

6) Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.

7) Serve wine, and bottled or draft beer.

8) Take beverage orders from serving staff or directly from patrons.

9) Clean bars, work areas, and tables.

10) Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.

11) Plan, organize, and control the operations of a cocktail lounge or bar.

12) Order or requisition liquors and supplies.

13) Supervise the work of bar staff and other bartenders.

14) Serve snacks or food items to customers seated at the bar.

15) Slice and pit fruit for garnishing drinks.

16) Plan bar menus.

17) Prepare appetizers such as pickles, cheese, and cold meats.

18)Ask customers who become loud and obnoxious to leave, or physically remove them.

19) Arrange bottles and glasses to make attractive displays.

20) Create drink recipes.

Sommelier

1) Designing a wine list or cocktail menu.

2) Selecting wines and beverages and pairing them to the food menu.

3) Making sure other waiting staff understand the wine list.

4) Advising customers on the best choice of wine for their meal.

5) Serving drinks at the correct temperature and in the correct manner.

6) Ordering, controlling and rotating stock.

7) Liaising with sales people and dealing with deliveries.

8) Managing the bar area.

9) Preparing customers' bills.

10) Assisting with other front-of-house tasks such as operating tills and tidying up.