Hotel Assistant Restaurant

Standard Role Summary:

They are in charge of delivering food and beverages to the appropriate table / sections at the right time.

Primary Responsibility of the Role:

Engage with the Guests, crew and officers in a friendly and polite manner, responding to requests appropriately.

Keep all areas clean and maintain the overall look of the outlet to the expected standards. Clear, clean and reset tables during service. Collect food and beverage orders from the galley and assist with service as required.

Restock cutlery, cups, glasses and silverware and make sure there is enough available throughout the service.

Take dirty dishes and trays to the galley keeping the areas clear of debris. Work within the restaurant pantries ensuring all products are available and in the quantities needed. Top up condiments and sauces and make sure a constant flow of products is maintained. Plan ahead to ensure the correct condiments are available for the menu.

Use and maintain all equipment correctly, following standard operating procedures and report any repairs required promptly. Carry out all work safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policies and Procedures.

Support the Hotel department by undertaking allocated duties as and when required (e.g. embarkation duties, baggage handling, storing)

Quality Standards

Follow the correct quality standards relating to the restaurant department

Customer Service

Respond calmly and quickly to requests from Guests or crew members
Deliver customer service within the agreed time scales and to the quality required, ensuring Guest satisfaction
Immediately respond to complaints and customer service issues, or report them to line manager, to ensure a speedy resolution
Behave in a polite and friendly manner with Guests and crew members at all times and in all areas of the ship

Food Hygiene

Follow the correct policies and procedures regarding food hygiene at all times
Keep all food preparation equipment and spaces clean and sanitized at all times in
accordance with company policy

Cleaning

Use the correct chemicals and equipment for the relevant cleaning job
Follow all cleaning schedules and clean all areas to the agreed standards
Load dish and glass washing machines correctly minimizing breakages and damage to equipment
Stack and move cutlery, crockery, and glasses correctly
Tidy up rubbish, hoover carpets, and clean floors
Clear away cutlery and crockery and ensure all tables, surfaces, and areas are kept clean and tidy at all times
Maintain and look after the equipment, following the standard operating procedures