Catering Assistant

Job Responsibilities
- To look into the day to day reservations of the tables
- To ensure Internal Control Procedures
- To see that the restaurant is properly set up with the required mise-en-place
- To make duty chart for waiters and allot sections to them
- To see that the cash counter is well equipped with enough change, charge slips & stationary
- To conduct daily briefings
- To ensure staff is well groomed and well informed
- To see that the food is brought in time for buffet service and that buffet is replenished from time to time
- To take over the hostess job in her absence
- To take the beverage order of the guest and provide all meal choices such as buffet & a la carte
- To ensure proper billing of tables
- To ensure service standards are maintained
- Indenting for stationary, provisions & catering supplies on a weekly basis
- To maintain par stock & circulation stock of linen & stewarding items
- Attending phone calls & handling enquiries
- To ensure staff discipline
- To remit cash & sales summary at the end of a session to the front office cashier
- To make & follow-up job orders of maintenance
- To update the non-availability & sell for the day board on a daily basis
- To ensure lights & A/C are switched off after closing & put on before opening of the restaurant
- Generates cover statement report & updates the remarks book & attendance register
- Generating reports for linen, stewarding & stationary consumption
- Motivate staff through leadership
- Control cost by minimizing pilferage & breakage
- Personally enquire & ensure complete guest satisfaction
- Assist concerned departments in stock taking
- Pick up the food from the kitchen & serve to the guests
- Upkeep of cruets, bud vase & buffet equipment
- Collecting stationary, provisions & catering supplies from stores
- Setting up the buffet counters & general upkeep of the restaurant
- Collecting linen from the linen department
- Returning the soiled linen & maintaining the linen register
- Clearing dirty CCG from the restaurant, getting it wiped and re-stacked in the sideboard
- Monitoring of T.B.E.M processes.
- Implementing & monitoring ISO 14001 - Environmental Management System, EMPs & O&Ts, OCPs and training of staff.
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work

Job Requirements- To look into the day to day reservations of the tables
- To ensure Internal Control Procedures
- To see that the restaurant is properly set up with the required mise-en-place
- To make duty chart for waiters and allot sections to them
- To see that the cash counter is well equipped with enough change, charge slips & stationary
- To conduct daily briefings
- To ensure staff is well groomed and well informed
- To see that the food is brought in time for buffet service and that buffet is replenished from time to time
- To take over the hostess job in her absence
- To take the beverage order of the guest and provide all meal choices such as buffet & a la carte
- To ensure proper billing of tables
- To ensure service standards are maintained
- Indenting for stationary, provisions & catering supplies on a weekly basis
- To maintain par stock & circulation stock of linen & stewarding items
- Attending phone calls & handling enquiries
- To ensure staff discipline
- To remit cash & sales summary at the end of a session to the front office cashier
- To make & follow-up job orders of maintenance
- To update the non-availability & sell for the day board on a daily basis
- To ensure lights & A/C are switched off after closing & put on before opening of the restaurant
- Generates cover statement report & updates the remarks book & attendance register
- Generating reports for linen, stewarding & stationary consumption
- Motivate staff through leadership
- Control cost by minimizing pilferage & breakage
- Personally enquire & ensure complete guest satisfaction
- Assist concerned departments in stock taking
- Pick up the food from the kitchen & serve to the guests
- Upkeep of cruets, bud vase & buffet equipment
- Collecting stationary, provisions & catering supplies from stores
- Setting up the buffet counters & general upkeep of the restaurant
- Collecting linen from the linen department
- Returning the soiled linen & maintaining the linen registerClearing dirty CCG from the restaurant, getting it wiped and re-stacked in the sideboard
- Monitoring of T.B.E.M processes.
- Implementing & monitoring ISO 14001 - Environmental Management System, EMPs & O&Ts, OCPs and training of staff.
- Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work