restaurant Supervisor
Clapperboard Incorporated
Total years of experience :4 years, 7 Months
Supervise and participate in kitchen and dining area cleaning activities.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Record production, operational, and personnel data on specified forms.
Develop equipment maintenance schedules and arrange for repairs.
Perform various financial activities, such as cash handling, deposit preparation, and payroll.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
Estimate ingredients and supplies required to prepare a recipe.
Forecast staff, equipment, and supply requirements, based on a master menu.
Evaluate new products for usefulness and suitability.
Compile and balance cash receipts at the end of the day or shift.
Perform food preparation and serving duties, such as carving meat, preparing flambe dishes, or serving wine and liquor.
Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
Present bills and accept payments.
Greet and seat guests, and present menus and wine lists.
Develop departmental objectives, budgets, policies, procedures, and strategies.
Schedule parties and take reservations.
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients.
Usually working in a retail setting, cashiers provide last-desk customer service by taking payments from customers in exchange of goods or services. They are expected to greet customers as they arrive, provide them with information regarding products and direct them to the right department. They scan merchandise and accept cash and credit card payments.
Cashiers are also responsible for processing refunds and exchanges and managing the cash drawer. At the end of each shift, cashiers are expected to tally funds and ensure that everything is in order. sometimes work double as a customer service representative and are expected to provide customers with a positive shopping experience. .
A server's responsibilities depend greatly on the business; however, in all cases his or her primary duty is to provide good customer service, take orders, and deliver food. In most situations, servers are expected to answer questions regarding the menu. They work closely with other wait staff and the kitchen to ensure the restaurant is operated efficiently. In upscale restaurants, servers are more a part of the dining experience, offering suggestions and recommendations, such as wine pairings. They help to personalize the meal and their service is more attentive and formal. In restaurants with revolving menus, servers may need to meet with kitchen staff or managers daily prior to service to discuss that day's offerings. Topics in these meetings may include specials, food preparation, and ingredients used, especially if they may be a potential allergen to some diners. Additional duties of a restaurant server may also include: Processing payment Greeting customers Cleaning tables and dining area Setting tables