Mandil

General Goal:

Coordinates and participates in Service activities, makes sure that all activities take place on time and according to the needs specified in the SOA (Anderson's Operating System), Is cordial with guests and participates in Entertainment activities.

Responsibilities:

• Arrives on time in a clean pressed uniform according to the Procedure Personal Appearance and Hygiene Standards and Procedures.
• Is fully familiar with the SOA (Anderson's Operating System), makes sure to carry out all specified activities.
• Does everything listed in the Mandil Opening and Closing Checklist when programmed.
• Assigns and supervises jobs and tasks.
• Carries out the briefing when assigned as a Mandil On Duty. Visits each table at least twice while guests are seated. Stimulates sales.
• Always offers extras; makes sure guests leave remembering his/her name and satisfied with their visit.
• Up sells.
• Gives a personal service to the guests. Takes food and beverage orders.
• Takes the guests suggestions and gives them to the General Manager.
• Prepares the special food at the table. Knows how to use the Micros System.
• Enters Waiters and Bartenders into the Micros System.
• Makes sure that Service area shifts are sufficient.
• Covers for waiters when not available at their station.
• Helps all personnel with all activities.
• Personally takes an extra or special order to the table.
• Takes the necessary steps to appease a guest if a complaint is made.
• Participates in the gires when required.
• Mingles with guests.
• Provides follow up on the Guest Satisfaction Survey.
• Always applies the Anderson's Hygiene Program.
• Is fully familiar with the operating functions. Is fully familiar with the SOA.
• Is fully familiar with the food and beverage menus.
• Is fully familiar with and applies the Anderson's philosophy.
• Attends choreography practices if required by the immediate superior.
• Works together with all personnel as a team.
• Gets rid of any trash in his/her way.
• Puts away anything that might be out of place.
• Clocks out at the end of his/her shift.
• Picks up any trash or papers found lying around.
• Puts back in its place anything that is out of place.
• Carries out any task or job suggested by managers or those that are necessary to keep our standards of quality and those that are needed to keep our guests happy.
• Carries out all the activities written in the SOA (Anderson's Operating System).
• Knows the Quality Policy.
• Participates in the Manager's Review Meeting.
• Hands in the results of the process of the department.
• Follows through with the Action Plans of his area.
• Works towards the accomplishment of the Quality Objectives.
• Helps in the Continuous Improvement of the Procedures.

Specific area of knowledge:

• Food and beverage.
• Micro System.

Skills:

• Leadership
• Outgoing
• Team worker
• Decision maker