Responsible To:    Managing Director

FUNCTION:   To plan and direct all activities of the restaurant.

RESPONSIBILITIES:

1. Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
2. Resolve customer complaints about food quality or service.
3. Direct cleaning of kitchen and dining areas to maintain hygiene standards, and keep appropriate records.
4. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
5. Maintain budget and employee records and prepare documents for payroll.
6. Monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
7. Meet with sales representatives to order supplies such as beverages, tableware, and cleaning items.
8. Arrange for maintenance and repair of equipment and other services.
9. Total receipts and balance against sales, daily reconciliation of sales, direct financial reporting to head office.
10. Select or create successful menu items based on many considerations, and assign prices based on cost analysis.
11. Recruit, hire, and oversee training for staff.
12. Schedule work hours for servers and kitchen staff.

 
ACTIVITIES:

• Identify and estimate quantities of foods, beverages, and supplies to be ordered.
• Maintain relationships with customers and staff.
• Schedule staff work hours and activities.
• Organise, plan, and prioritise.
• Make decisions and solve problems concerning menus and staff.
• Judge the quality of food, preparation, and job applicants.
• Process and analyse information when scheduling and budgeting.
• Implement marketing ideas or products.
• Evaluate health and safety practices against standards.
• Monitor and oversee purchases, menus, staff, and payroll.
• Guide, direct, and train staff.
• Coordinate the work and activities of staff.
• Perform administrative activities such as scheduling, budgeting, and payroll.
• Communicate with customers, sales reps, and suppliers.

MINIMUM JOB KNOWLEDGE AND SKILLS:

1. Administration and Management - knowledge of managing the operations of a business.
2. Sales and Marketing - knowledge of advertising and selling products and services.
3. Customer - knowledge of providing special services to customers based on their needs.
4. Accounting - knowledge of producing, supplying, and using goods and services. Also includes knowledge of the methods for keeping business records.
5. Human Resources - knowledge of handling employee relationships and local labour laws.
6. Education and Training - knowledge of teaching and the methods involved in learning and instruction.
7. Public Safety and Security - knowledge of protecting people, data, and property.
8. Laws - knowledge of relevant laws and ruling.
9. English Language - knowledge of the meaning, spelling, and use of the English language.

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Regularly work nights and weekends, when restaurants are busiest.
• Have a high level of social contact in working closely with staff and deal often with restaurant patrons.
• Must be sure that all details of the job are performed and their work is accurate.
• Supervise, coach, and train employees.
• Often work unpredictable hours, to fill in for absent employees.
• Must be constantly aware of changing events, such as staff or supply shortages.
• Provide a service to restaurant customers.
• Responsible for the work of servers and food preparers.
• Responsible for the health and safety of restaurant patrons and staff.

UNIFORM AND GROOMING:

• Corporate suit, shirt and tie for men
• Corporate attire for women
• No hoped or dangling ear rings, no ear rings for men, no nose rings or studs, not more than one earring in each ear for women, no visible tattoos

Responsible To:   Restaurant Manager

FUNCTION:

• To oversee and direct customers and staff in the restaurant
• To anticipate and meet the needs and desires of the customers
• To maintain the established standard of service, and adhere to the policies and procedures of the restaurant

RESPONSIBILITIES:

1. Supervises the day-to-day front-of-house operational activities of the restaurant under the direction of the Restaurant Manager
2. Direct and supervise wait staff ensuring smooth operations
3. Provides and supervises the provision of excellent customer service
4. Responsible for supervising and ensuring restaurant opening and closing tasks and security checks each rostered day
5. Processes customer bills for restaurant sales as required.
6. Maintains working knowledge of POS and cash handling systems.
7. Reports any irregularities immediately to Manager.
8. Completes reconciliation processes at the cessation of trading each rostered day.
9. Ensures takings are secured appropriately.
10. Ensures staff are allocated to ensure maximum efficiency during service periods.
11. Ensures staff are aware and working within the OH & S guidelines according to UHG policy.
12. Provides on the job training to new and existing staff.
13. Monitors staff performance to detect any training shortfalls and takes appropriate action in informing Manager of training required.

ACTIVITIES:

• Serve customers in a friendly and helpful manner.
• Ensure efficient and timely flow of meals from kitchen to tables
• Ensure presentation of food served to customers meets UHG standard of quality and freshness
• Perform physical activities such as lifting and stooping.
• Sell or influence others

MINIMUM JOB KNOWLEDGE AND SKILLS:

• Customer relations and sales
• Food Safety and service awareness
• Security and Emergency procedures
• Liquor Licensing awareness
• Stock management
• Problem solving and delegation

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Provide a service to others.
• Have a high level of social contact with other people, working with customers and other food service staff.
• Schedules will include nights, weekends, and holidays.
• Sometimes deal with unpleasant or angry people.
• May be required to work split-shifts. 
• Are responsible for others health and safety.
• Stand and be physically active for long periods without getting out of breath.
• Recognise and understand the speech of another person.
• Speak clearly so listeners can understand.

UNIFORM AND GROOMING:

• Black closed shoes and black socks
• Black trousers – no hipsters
• No hoped or dangling ear rings, no ear rings for men, no nose rings or studs, not more than one earring in each ear for women, no visible tattoos

Reporting to:  Management Representative

Responsible for:

1. Prepare the checklist for daily dishes and share jobs among chef.
2. Ordering all ingredients from the listed suppliers.
3. Make sure all integrates are in good conditions while receiving them.
4. Cook food according to company’s quality and service standards.
5. Assist in storage and delivery of food.
6. Safety and cleanliness of all kitchen and food storage areas.
7. Creating a harmonious environment amongst all staff.
8. Participating in training activities.

Main activities:

1. Prepare and cook high quality food according to our menu guidelines and recipes.
2. Follow the directions of Management Representative.
3. Help to create good communication between office and kitchen staff and within the kitchen.
4. Assist in receiving for supplies and deliveries.
5. Follow correct hygienic food handling practices.
6. Follow the venues cleaning and waste disposal practices.
7. Use safe work practices and support others to use them.
8. Maintain kitchen equipment and plant in good condition.
9. Carry out any other duties as advised from time to time.

Person specifications

• Excellent communication skills
• Organised person with good time management skills
• Demonstrated previous experience in a similar role for minimum 12 months
• No formal cookery qualifications required
• Preferred Certification in Food Hygiene Certificate

Special requirements/tools/equipment/clothing:
Uniform provided to be laundered by you and clean every day.  Clean shaven every day (male), hair tied back if long and groomed. No nose rings or studs, no more than one ear-ring in each ear, no visible tattoos, no showy rings.

Other features of job – shifts/night work/ availability/working conditions etc:
Available for work Monday to Sunday and as advised by roster.

Responsible To: Restaurant Manager

FUNCTION:

• Take orders and serve food and beverages to restaurant customers at the table.
• To anticipate and meet the needs and desires of the customers
• To maintain the established standard of service, and adhere to the policies and procedures of the restaurant

RESPONSIBILITIES:

• Take orders and serve food and beverages to customers
• Welcome the customers and escort them to the table
• Take down the customer’s order and then enter that in the computer which helps in billing later
• Ensure chefs and bartenders receive the orders
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Inform customers of daily specials.
• Present menus to patrons and answer questions about menu items, making recommendations upon request.
• Check for quality food presentation before serving it
• Ensure food and beverages reach the right tables
• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
• Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
• Serve food and/or beverages to customers.
• Stock service areas with supplies such as coffee, food, tableware, and linens.

ACTIVITIES:

• Serve customers in a friendly and helpful manner.
• Handle and move objects, such as glasses, bottles, boxes.
• Perform physical activities such as lifting and stooping.
• Sell or influence others

MINIMUM JOB KNOWLEDGE AND SKILLS:

• Good manners and excellent communication skills
• Good knowledge of the food and beverage menus
• Organised and be able to work well under pressure

WORKING CONDITIONS AND PHYSICAL EFFORT:

• Provide a service to others.
• Must be exact in your work. Must be able to take orders accurately, quickly, and anticipate customer needs.
• Have a high level of social contact with other people, working with customers and other service staff.
• Schedules will include nights, weekends, and holidays.
• Sometimes exposed to sounds and noise levels that are distracting and uncomfortable.
• Sometimes deal with unpleasant or angry people.
• May be required to work split-shifts.  
• Are responsible for others health and safety.
• Make fast, simple, repeated movements of fingers, hands, and wrists.
• Stand and be physically active for long periods without getting out of breath.
• Recognise and understand the speech of another person.
• Speak clearly so listeners can understand.

UNIFORM AND GROOMING:

• Black closed shoes and black socks
• Black trousers – no hipsters
• No hoped or dangling ear rings, no ear rings for men, no nose rings or studs, not more than one earring in each ear for women, no visible tattoos

Reporting to:  Kitchen Manager / Supervisor

Responsible for:

1. Ensures all items are washed, sanitised and dried thoroughly, and the detail working schedules are as follows:

1. Sweep, mop and dry the floor daily or upon request.
2. Clean the windows, walls and ceiling monthly or upon request.
3. Clean all equipment after used or upon request.
4. Clean and tidy up refrigerators, freezers & storage areas weekly or upon request.
5. Clean all door knobs, drawers & switches daily or upon request.

2. Minimises breakages through careful handling.
3. Ensures the wash up area is kept clean and orderly.
4. Works under the direction of the Kitchen Supervisor to clean tableware or cooking equipment for re-use during service periods.

Main activities:

• Adheres to all food safety standards in the kitchen as legislatively required.
• Uses all chemical, cleaning and food handling products appropriately according to company guidelines.
• Works under the direction of Kitchen Manager/Supervisor to maintain all kitchen safety and hygiene standards.
• Assists Kitchen Manager/Supervisor with regular kitchen equipment maintenance.
• Reports all equipment requiring repair to the Kitchen Manager/Supervisor immediately.
• Uses all kitchen equipment correctly and safely according to training provided.
• Adheres to company OH&S policies and procedures at all times.
• Maintain kitchen equipment and plant in good condition.
• Carry out any other duties as advised from time to time.

Person specifications

• Reliable, efficient, self-motivated & follows direction well
• With Basic Food & Hygiene awareness & Basic Occupational Health & Safety awareness
• Experience of Dish washing, Cleaning – kitchen, restaurants preferred

Special requirements/tools/equipment/clothing:
Uniform provided to be laundered by you and clean every day. Clean shaven every day (male), hair tied back if long and groomed. No nose rings or studs, no more than one ear-ring in each ear, no visible tattoos, no showy rings.

Other features of job – shifts/night work/ availability/working conditions etc:
Available for work Monday to Sunday and as advised by roster.