The Role and Responsibilities of a
Waiting Team
Location:                                     wigmore hall.
Reporting to:                            location manager.
OVERALL OBJECTIVE:       To assist in the provision of excellent catering services for all our customers, meeting company and Client expectations.

Team Member

To co-operate with all catering staff and undertake such duties in the kitchen/service areas as requested that are necessary to ensure an efficient and effective service is delivered.
To attend training courses and team meetings as required.
To undertake any reasonable request made by your manager.
To motivate and lead by example ensuring you and your team have fun at work and are proud of your efforts.

Customer Service

To assist in providing an excellent standard of customer service.
To assist with food preparation as required.
To lay out service counters and dining rooms as required for service.
To serve all food with the correct tools and present it well.
To prepare and deliver coffee and hospitality trays when required.
To provide an excellent standard of service to all customers.
To project a willing and helpful attitude to customers.
To seek appropriate/necessary knowledge of all food items sold throughout catering areas.
To keep the dining areas and service counters clean and fully stocked.
Ensure that your restaurant has a fun feeling which customers enjoy and can relax away from the workplace.

Financial Responsibilities

To assist in stocktaking as required.
To accurately handle cash sales as and when required.
To take an active role in promoting sales to customers when working front of house.

Health and Safety

To operate all heavy equipment according to manufacturers’ instructions (adhering to age restrictions with the operation of dangerous equipment).
To clean and wash up all equipment, kitchen and service areas in accordance with cleaning schedules.
To read Health and Safety and Food Hygiene regulations and notices regularly and follow all procedures accordingly.
To wear footwear, uniform and protective clothing to comply with Company minimum standards.
To maintain highest levels of personal and kitchen hygiene.
To have an understanding of and follow the Company's quality system and   procedures.
To be aware of COSHH regulations and use appropriate protective equipment when using chemicals.
To adhere to any rotas/schedules laid down by Location Management.
To report any present/prospective problems/hazards to the Location Manager as soon as possible.

General

To take responsibility for your own development with the guidance of your Manager.
To show commitment to the company in all you do.
To act as a positive ambassador for the business.
To ensure you deliver what you promise to customers and other members of the team.

To treat others as you would expect to be treated.