To follow instructions given by the manager and supervisor without question.
To follow the approved order of service for your section or responsibilities as well as helping the waiter follow their responsibilities.
To ensure all stock (inc. perishables) are stored correctly and securely and in accordance with company standards in matters of Health and Safety and Food Safety.
To maintain the upkeep of our whole operation.
To be helpful and courteous to other employees or guests when in public or back of house areas.
To anticipate and solve problems.
To encourage a “can-do” culture.
To control costs wherever possible for all restaurant sections.
To follow correct purchasing, delivery and invoicing procedures if necessary.
To ensure correct use of equipment and apparatus and to report all faults correctly.
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