Job Description - Asst. Restaurant Manager (Page 2 of 3) in pdf

CRUISE & FERRY SERVICES GROUP

To make sure that all drinks and food dishes served are according to menu and wine

list specifications, properly presented, be of the correct hot/cold/iced temperature

before being served.

Must be familiar with all menu items, their preparation, service procedure and all

accompaniments. Because he/she is familiar with the menu items, he/she must be

critical and bring it to the attention of the Restaurant Manager if the menu items are

not properly prepared, or not hot or cold as the case maybe. It is his/her

responsibility to ensure that hot food is served on hot dishes and cold food is served

on cold dishes.

Must be thoroughly familiar with the wine list and must be able to assist the Waiters

by suggesting wines which will compliment the various items on the menu.

To use ships equipment and property for those purposes for which they are intended

for. Is responsible for the cleanliness, maintenance and upkeep of all equipment,

furniture, station and ship’s property that he/she is working with.

To make requisitions, obtain authorization and ensure correct delivery of items

needed for his/her outlet

To cooperate with the Executive Chef and the staff in order to obtain a fine

presentation of food and beverage. To prevent unnecessary delay of service.

To check daily the restaurant preparation, mise-en-place, laying of table cleanliness

and the availability of Chinaware, crockery, cutlery and glasses; the personal

cleanliness and appearance of each individual crew member.

To check that all items required for the set-up of each table are clean, unspotted and

in place. No Waiters are to be checked out until a full check of station has been

completed to satisfaction of the Asst. Restaurant Manager.

To be aware of the job description of Waiters, Asst. Waiters and Buffet Attendants

and Restaurant Utilities.

To perform all assigned duties efficiently, technically correct, follow the Management

policy, ships rules and regulations, requests of Superiors, adhere to procedures of

the training manual and achieving a high standard leading to total passenger

satisfaction.

To carry out Food & Beverage hygiene regulations according to USPH standard and

as instructed and to be aware and follow security/fire/Safety procedures, according

to the Ship’s rules and regulations.

To conduct regular training according to the Company training manual and to correct

any faults on a constant basis.

To carry out the “Pre-Opening Briefing” including menu briefing before the

commencement of each shift.

To attend regular departmental meeting and training when requested.

5. C

OMMUNICATION

Regular, constant communication with Restaurant Manager, F&B Manager, Chief

Housekeeper and Executive Chef.

Job Description - Asst. Restaurant Manager Page 2