REPORTS TO:           Capriccio Manager, Assistant Manager and Supervisor.

SUPERVISES:           N/A.

WORK ENVIRONMENT:

Specialty Restaurant, Kitchen/Stewarding areas.

Job involves working:

• under variable temperature conditions (or extreme heat or cold).
• under variable noise levels.
• outdoors/indoors.
• around fumes and/or odor hazards.
• around dust and/or mite hazards.
• around chemicals.

KEY RELATIONSHIPS:

Internal:                     Staff in Restaurant, Bar, Kitchen/Stewarding, Housekeeping and Front Desk.

External:                    Hotel guests and visitors.

ESSENTIAL JOB FUNCTIONS

1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
2. Maintain complete knowledge of correct maintenance and use of equipment.  Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Maintain positive associate relations at all times.
6. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
7. Resolve guest complaints, ensuring guest satisfaction.
8. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
9. Maintain complete knowledge of table/seat/station numbers, room capacity, hours of operation, proper table set-up and dress code of the restaurant.
10. Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections, correct glassware and garnishes in the restaurant.
11. Maintain knowledge of the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
12. Maintain complete knowledge of all menu items, prices, preparation method/time, major ingredients and quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation
13. Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
14. Maintain complete knowledge of P.O.S. and manual systems.
15. Complete opening side duties as assigned:
16. • Check quality and amount of all Restaurant stock and supplies using checklist.
    • Fold napkins.
    • Set up bread station as laid down in departmental standards
    • Requisition all necessary supplies and transport from storeroom to the Restaurant.
    • Set up all condiments and beverages (non-alcoholic).
    • Ensure a sufficient supply of all silverware, glassware and chinaware for service.
    • Check cleanliness and condition of assigned station and service areas; rectify any deficiencies.
    • Set up side station with supplies and equipment.
    • Set up and inspect the condition of check presenters with Peabody pens.
    • Set tables.
    • Organize assigned station and ensure readiness prior to guest arrival.
    • Review reserved tables and names of such; follow up on special arrangements for pre-assigned tables.
    • Review daily specials and maintain awareness of 86'd items throughout the shift. 
17. When assigned, take guests' food and beverage orders, utilizing suggestive selling techniques.
18. Record order of guests.
19. Input order into system and ensure transmission of food orders is verified by Kitchen when assigned to do so.
20. Legibly document orders when system is down and distribute food orders to Kitchen.
21. Retrieve all alcoholic beverage items from bar and serve to guest.
22. Open and serve wine/champagne bottles in accordance with departmental standards.
23. Make all varieties of coffee in accordance with the departmental standards.
24. Serve all food courses and non-alcoholic beverage items to the guest in accordance with departmental standards.
25. Guide the activities of the assigned Busperson to ensure optimum service to guests.
26. Clear each course.
27. Remove soiled wares from tables as assigned and transport to dishwashing area.
28. Present dessert menu, describe items and make suggestions.
29. When assigned, total all charges and present guest checks; process payments through the Cashier.
30. Adhere to payment, cash handling and credit policies/procedures.
31. Extend appreciation for guests' patronage and invite them back.
32. Clean and reset tables immediately after guest departs.
33. Collect and report tips at the end of the assigned shift.
34. Complete closing side duties:
35. • Properly store all reusable goods.
    • Breakdown all goods as specified.
    • Clean all equipment as assigned in the side duties.
    • Restock items for next service.
    • Remove all dirty linen.
    • Marry and stock all condiments.
    • Reset tables for next meal period.
36. Complete all closing reports as assigned and leave duty after reporting to supervisor.
37. Must be certified in T.R.A.C. tip reporting

SECONDARY JOB FUNCTIONS 

1. Follow maintenance program and cleaning schedule.
2. Update menus and wine lists.
3. Legibly document maintenance needs on work orders and submit to manager.
4. Attend menu, wine tastings and departmental meetings as scheduled.