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Dining Room Server

OVERVIEW/BASIC FUNCTION:
HIERARCHICAL COMPETENCIES
1.1. Reports to the Captain, in his absence to the maitre'd.
1.2. Displays good teamwork towards his colleagues.
1.3. Performs the tasks assigned to him and ensures their proper implementation.
1.4. May be designated to substitute the Captain.
1.5. May be assigned to another outlet based on business demands.
JOB SUMMARY:
Carries out the service to the highest professional standards and in accordance to the instructions received by his superiors. Ensures a friendly, polite and efficient service.
OBJECTIVES, RESPONSIBILITIES AND COMPETENCIES
3.1. OBJECTIVES
Acts on issues and concerns in his field of activity immediately, reports action to the Captain.
Ensures compliance with his assigned objectives.
Maintains an excellent reputation in the eyes of the guests and the staffs.
3.2. RESPONSIBILITIES
Working hours: the working hours are in accordance with the established duty roster issued by the food and beverage management. Working hours beyond the schedule will be compensated.
Uniforms: he is compelled to wear the assigned uniform.
Performance: as elaborated in the job particulars
3.3. COMPETENCIES
Staff: does not hold supervisory competencies.
Financial competencies: has no financial competence.
General competencies: as delegated to him by the maitre'd.
4. JOB PARTICULARS
Presents himself clean in his job environment.
Attends the daily service briefing.
Ensures proper handling of equipment, prevents loss and damage to assets and goods.
Administers all matters related to his field of activity.
Is responsible for:
1. Set up of tables.
2. Set up of the buffet.
3. Stocking and cleaning of the service stations.
4. Serving of orders.
5. Clearing of tables.
Is responsible for the cleaning and preparation of the restaurant.
Maintains his work environment clean and proper at all times.
Follows the

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