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Re-check the cleanliness of dining area and service stations.
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Check the preparation of Mise-En-place.
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Check daily special menu with the Team Leader.
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Participate in pre-service meal briefing.
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Fully trained in greeting the guest.
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Fully trained in seating the guest.
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Take reservation ( in the absence of the hostess).
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Practice suggestive selling.
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Check the guest billing.
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Perform the sequence of service.
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Give on the job training to waiter/waitress.
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Assist Team Leader with check inventory count from the previous day.
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Assist Team Leader with investigating and locating the reason for variance.
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Indicate any item and quantity borrowed by another outlet.
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Breakage occurred during the day should be reported and noted.
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Go around the station, to check each table in your section.
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For tables which have been cleared, ask the guest "Is there anything else I can get you sir/ma'am?"
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Request cashier to validate the guest check in advance.
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Suggest more drinks, more food orders, special food item or other or inform guest regarding the promotions of the other outlets or service of the hotel.
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Check the table, if food and drinks are served and presented by the waiter/ess according to service standards.
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Take action immediately for any concerns brought up by the guest and inform the Team Leader or Assistant Manager / Manager.
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Recommend cost saving action to the staff during the briefing.
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Write down any action item that needs to be following up by the next shift.
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Go to each table in the restaurant, station, to check proper table lay out and table top set-up.
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Check each place setting on the table is set-up completely according to standard.
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Linens are clean, well pressed, free of tear and holes.
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Chinaware well polished and free of chip.
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Glassware are well -polished and free of cracks.
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Table complements are clean and set-up.
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Check the tables' surrounding floor area is clean, free of litters and carpet/floor is clean.
Pan Pacific Hotels and Resorts
