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General Goal:
Keeps guests happy by cleaning the tables; also gets involved in entertainment activities depending on the occasion. Keeps service stands equipped with necessary supplies.
Responsibilities:
- Arrives on time in clean pressed uniform according to the Appearance and Hygiene Standards and Procedures.
- Reports to the Mandil.
- Clocks in.
- Attends briefing with all personnel and Mandil Abre before beginning shift.
- Always has on hand 3 pens, 1 lighter, 1 flashlight, button or name tag, whistle and 2 service cloths.
- Always keeps the tables and chairs in his station in line, horizontally and vertically.
- Checks service station and stand; always keeps them clean, organized and stocked with coasters, desert plates, napkins, salsas, Tabasco sauce, Worcestershire sauce, Maggi sauce, ketchup, utensils, clean ashtrays and place mats.
- Keep tables perfectly set with clean utensils.
- Always uses appropriate language.
- Checks Daily Service Board for work tasks and the assigned station.
- Reviews the board showing things missing from the kitchen and bar, group promotions, etc. Keeps all dining trays clean and disinfected.
- Keeps chemical cleaning solution prepared and ready for use in the service Stand.
- Goes to the kitchen for the food or the bar for drinks when indicated by Waiter or Mandil and takes them to the correct table.
- Keeps the station impeccable; clean, sweep and wipe it down as many times as needed.
- Clears dirty dishes and cleans tables.
- Clears dirty glasses or cups and takes them to the washing area at the Bar.
- Takes away dirty trays to the tray scraping area in the kitchen.
- Pays special attention to any accidents, such as spilt drinks or broken dishes and cleans up immediately.
- Writes down or memorizes any drink or food ordered by a guest and advises the Waiter or Mandil.
- Polishes silverware and places it in the Service stand. Works together with all personnel as a team.
- Knows the Quality Policy.
- Works towards the accomplishment of the Quality Objectives.
- Helps in the Continuous Improvement of the Procedures.
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