FOUR POINTS BY SHERATON, JAKARTA FOOD & BEVERAGE
FOOD SERVICE JOB DESCRIPTION
Position : CAPTAIN
Reports To : Supervisor / Restaurant Manager
PURPOSE:
1) Responsible for the efficient operation of the Restaurant.
2) Ensures that the service provided by the Restaurant staff meets or exceeds established
policies and procedures.
3) Maintains a high level of guest satisfaction and comfort.
DUTIES & RESPONSIBILITIES:
1) Prepare staff schedule according to hotel occupancy levels.
2) Check attendance records and the logbook.
3) Take steps to keep the Restaurant operating smoothly when some staff members are
unexpectedly absent.
4) Maintain orderly Restaurant operations.
5) Deal diplomatically with unusual guests.
6) Create and maintain a good public image.
7) Ensure the Restaurant is always kept clean.
8) Check Restaurant furnishings for repairs if necessary.
9) Check the cleanliness of service equipment.
10) Check tables and table set-up.
11) Ensure that the service provided meets Department standards.
12) Ensure that the staff complies with hotel rules and procedures.
13) Communicate and coordinate activities with other Departments.
14) Keep the Restaurant Manager and other Departments informed of events.
15) Attend all F&B meetings and training sessions.
16) Be familiar with hotel products, facilities, activities and services.
17) Maintain good staff relations.
18) Keep all hotel documents confidential.
19) Keep notice boards clean and updated.
20) Conduct pre-meal briefings.
FOUR POINTS BY SHERATON, JAKARTA FOOD & BEVERAGE
FOOD SERVICE JOB DESCRIPTION
Position : WAITER / WAITRESS
Reports To : Captain / Supervisor
RESPONSIBILITIES
1) To attend posted staff meeting
2) To assist co-workers in completing their duties
3) To report for scheduled shift on time
4) To complete all other duties assigned by Manager on Duty
JOB KNOWLEDGE SKILLS
To be fully aware of all F&B operating procedures.
TECHNICAL PERFORMANCE SKILLS
1. To assist team members in their assigned station during service hours.
2. To complete all required set up duties on time.
3. To be aware of and follow all service procedures
COMMUNICATION SKILLS
1. To relay all compliments and/or complaints promptly to the Manager on Duty.
2. To always be friendly, courteous and impeccably groomed.
SERVER
In addition to serving your guest, you have other responsibilities, which contribute to the
successful operation of the restaurant.
FOUR POINTS BY SHERATON, JAKARTA FOOD & BEVERAGE
Continued…Job Descriptions of Waiter / Waitress
OPENING DUTIES
Opening duties include the set up and restocking of the restaurant. Supervisor on Duty assigns
these duties. Every day the restaurant must look like the day it was opened.
PRE SERVICE MEETING/BRIEFING
Before each shift a short meeting is held in the morning before the restaurant opens and at
shift change before the evening shift starts. The objective of the pre-service meeting is to
motivate everyone working, to inform everyone of any upcoming special event, or on areas
needing special attention. This is also a forum for management to listen to your questions
and/or suggestions.
RUNNING SIDE WORKS
Side duties are every server’s responsibility and assignment to be performed throughout the
shift. Usually more than one station is assigned to duty such as: refilling ketchup or making
coffee, or preparing bread. To efficiently serve our guests, the restaurant needs to be well kept,
well stocked and clean. It is also your responsibility to help out all the other servers whenever
possible. No one server has one particular duty. We have responsibilities as a team.
RUNNING DUTIES
1. Keep reception areas clean and tidy.
2. Ensure menus are collected.
3. Maintain turnover of guests and tables.
4. Communicate with the Supervisor or server for special guest requirements.
CLOSING DUTIES
1. Clean up all menus and drink lists.
2. Check next day's reservations.
3. Clean-up of the reservation areas.
Continued…Job Description of Waiter / Waitress
FOUR POINTS BY SHERATON, JAKARTA FOOD & BEVERAGE
OUTLINE OF TRAINEE RESPONSIBILITIES
1. Bus all tables efficiently, making sure that all debris is removed.
2. Always use a tray and separate the silver, plates and glasses on your tray.
3. Proceed to the dishwashing area; put the silverware in the soaking bin, glassware into racks
and dispose of all garbage.
