PRESIDENT

JOB DESCRIPTION
The president is responsible for providing strategic leadership for the company
by working with the Board and other management to establish long-range goals,
strategies, plans and policies.
Competencies

Leadership.
Strategic Thinking.
Business Acumen.
Problem Solving/Analysis.
Decision Making.
Performance Management.
Results Driven.
Communication Proficiency.
Financial Management.

JOB SPECIFICATION
Education:
University graduation in an applicable field.
Experience:
Individual must possess a minimum of ten years of directly related
experience including five to eight years in a senior managerial capacity
with a similar institution.
Must have direct management responsibility for large-scale initiatives
involving significant dollar amounts and implications, a large staff, and
many diverse stakeholder groups.
Skills:
Proven leadership and team building skills. Ability to build consensus, rally
support around common goals and to motivate groups and individuals.
Proven negotiation and mediation skills. Ability to overcome obstacles to
cooperation and to foster harmonious relations.
Strong project management skills. Easily balances competing priorities,
complex situations, and tight deadlines.
Ability to think strategically and creatively.
Ability to rapidly process and comprehend large amounts of detailed
information considers the implications and consequences of new facts and
makes decisions.

Excellent written, verbal and interpersonal communications skills. Ability

to be articulate, concise, compelling and diplomatic.

GENERAL MANAGER
JOB DESCRIPTION

Manage a restaurant within the policies and guidelines of the company to

ensure customer satisfaction and profit maximization
Total operational and financial responsibility for an individual unit
Directly perform hands-on work on an on-going basis to train employees,
respond to customer service needs, or otherwise role model appropriate
behaviors in the restaurant
Managers provide overall leadership; recognize and motivate members of
the team; coach and train the team for operational excellence

JOB SPECIFICATION

High School, College or University Degree Preferred

2-4 years supervisory experience in either a food service or retail
environment, including Profit & Loss responsibility
Basic business math and accounting skills
Strong interpersonal and conflict resolution skills
Good oral/written communication skills
Strong analytical/decision-making skills
Basic personal computer literacy

KITCHEN MANAGER
JOB DESCRIPTION
To prepare, cook and present food quickly and efficiently. To ensure the smooth
running of the kitchen, at all times and to supervise, train and motivate others with the
key aim of delivering food to our customers within 10-15 minutes.
JOB SPECIFICATION
The role will include the following:

Producing consistent high quality food in high volumes whilst ensuring

food and drink revenue, profit and other performance targets are
consistently achieved
Ensuring the menu is appropriate for the venue
Responsibility for the smooth daily running of the kitchen
Leading and motivating all the Catering Staff, training when necessary
Ensuring all health and hygiene regulations are met and exceeded at all
times
Controlling food stock and ordering

DINING ROOM MANAGER

JOB DESCRIPTION
The Dining Room Manager is responsible for the day-to-day operation of a
specific food and beverage outlet. Presents during meal shifts and is responsible for
overseeing all aspects of the members experience within the specific food and
beverage outlet.
JOB SPECIFICATION
Duties

Ensure the training of department heads and employees on SOPs, report

preparation and technical job tasks
Monitor and supervise the mini-bar department.
Ensure effective communications between each shifts.
Supervise the room service area in order to attract, retain, and motivate
the employees.
Ensure optimal level of service, quality, and hospitality are provided to
guest.
Regularly review house counts, forecast and VIP list and maintain the
confidentiality of the hotel and its guests
Ensure the timeliness and accuracy of the amenity set-up and delivery.
Ensure compliance with all local liquor laws, and health and sanitation
regulations.
Ensure that Hospitality Suites are being set-up, serviced and broken down
in a timely manner and according to instructions
Ensure all staff are meeting all established standards of service.
Monitor and maintain cleanliness of In-Room Dining areas and work areas

CHEFS AND COOKS

JOB DESCRIPTION
A head chef or head cook is the kitchen boss. He or she not only has to be able
to cook food and lead a team of kitchen workers but also has to figure out how much
food will be needed for the week and order food and supplies.
JOB SPECIFICATION
Duties and Responsibilities:

To ensure effective control of stock purchasing, receipt, storage,

preparation and service with regard to quality, quantity and safety.
To ensure, that all food production areas are operating to the required
standards throughout the designated opening hours.
Maintaining a high level of food quality and production with the aim of
exceeding our guests expectations.
To ensuring that the food operations are controlled in a manner which
reaches the desired cost of sales and maximising potential and optimising
resources.
Ensuring the security of all foods, chemicals and equipment by
maintaining procedures laid down by the Health and Safety Policy.
To ensure that at all times cleanliness, food safety and all other Health and
Safety matters are adhered to so as not to breach any legislative points
within the Food Safety Act 1990 or the Health and Safety at Work Act.
Organise orders
Menu planning together with creating new dishes

DISHWASHERS
JOB DESCRIPTION
The dish and general utility position is responsible for maintaining cleanliness
and sanitation standards for china, glassware, tableware, cooking utensils, etc., using
machine and manual cleaning methods. This position also ensures the dishwashing
area is maintained as a clean, safe and sanitary facility.

JOB SPECIFICATION
Responsibilities

Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by

hand.
Place clean dishes, utensils, or cooking equipment in storage areas.
Maintain kitchen work areas, equipment, or utensils in clean and orderly
condition.
Clean or prepare various foods for cooking or serving.
Stock supplies, such as food or utensils, in serving stations, cupboards,
refrigerators, or salad bars.
Set up banquet tables.
Sweep or scrub floors
Clean garbage cans with water or steam.
Sort and remove trash, placing it in designated pickup areas.

PANTRY
JOB DESCRIPTION
Under the direction of the sous chef, food & beverage department (F&BD), the
pantry worker performs assigned food preparation duties.
Essential Functions
1.
2.
3.
4.
5.

Prepares salad bar items.

Ensures freshness of all items; maintains small condiments with fresh
contents.
Garnishes all salads.
Ensures refrigeration of appropriate items immediately.
Ensures a safe and clean work area.

JOB SPECIFICATION
Responsibilities

Ordering and stocking the food for the cold station

Prepares salads, hors d'oeuvres and other cold appetizers and garnishes the
dishes, along with ensuring that the right cold sides such as butters, sauces
and spreads
Keep up with current culinary trends and the latest techniques.

HOSTS
JOB DESCRIPTION
A host is an individual who greets and entertain customers as they arrive at the
facility and often is the last to say goodbye to them as they leave.
JOB SPECIFICATION
Responsibilities

schedules dining reservations for guests in advance and as they arrive at

the restaurant
greet guests as they arrive and take them to their seats
provide a menu and explain specials
inspects and maintains the dining facilities

WAITER/WAITRESS
JOB DESCRIPTION
Take orders and serve food and beverages to patrons at tables in dining
establishment.
JOB SPECIFICATION
Responsibilities

Collect payments from customers.

Take orders from patrons for food or beverages.
Serve food or beverages to patrons, and prepare or serve specialty dishes
at tables as required.
Present menus to patrons and answer questions about menu items,
making recommendations upon request.
Prepare tables for meals, including setting up items such as linens,
silverware, and glassware.
Remove dishes and glasses from tables or counters, take them to kitchen
for cleaning.
Assist host or hostess by answering phones to take reservations or to-go
orders, and by greeting, seating, and thanking guests.

Perform food preparation duties such as preparing salads, appetizers, and

cold dishes, portioning desserts, and brewing coffee.
Escort customers to their tables.

CASHIER
JOB DESCRIPTION
The cashier promotes the services and products offered in the restaurant and
handles cash and sales transactions the position requires to be a good communicator
and possess numerical, financial and computer skills.
JOB SPECIFICATION
Responsibilities

Receive payment by cash, check, credit cards, vouchers, or automatic

debits.
Issue receipts, refunds, credits, or change due to customers.
Count money in cash drawers at the beginning of shifts to ensure that
amounts are correct and that there is adequate change.
Greet customers entering establishments.
Maintain clean and orderly checkout areas.
Establish or identify prices of goods, services or admission, and tabulate
bills using calculators, cash registers, or optical price scanners.

SECURITY GUARD
JOB DESCRIPTION
Responsible for patrolling the premises of residences or buildings to detect
suspicious activity, assist tenants, and ensure the safety of occupants.
JOB SPECIFICATION
Responsibilities
Patrol industrial and commercial premises to prevent and detect signs of
intrusion and ensure security of doors, windows, and gates.
Answer alarms and investigate disturbances.
Monitor and authorize entrance and departure of employees, visitors, and
other persons to guard against theft and maintain security of premises.
Write reports of daily activities and irregularities, such as equipment or
property damage, theft, presence of unauthorized persons, or unusual
occurrences.

Call police or fire departments in cases of emergency, such as fire or

presence of unauthorized persons.
Circulate among visitors, patrons, and employees to preserve order and
protect property.