Job Description

Job Responsibilities include, but not limited to: 1. Supervise Service Staff, Waiters, Waitress and Trainees. 2. Guide and direct Service staff to serve food and beverage to members, guests in station/function allocated. . 3. Perform the duties of Restaurant Captains during their absence. 4. Perform pre and post restaurant housekeeping chores. 5. Perform bar counter duties including replenishment beverages in the refrigerator and replenishment of glassware, straws, coasters, garnishes; and preparing drink orders according to the Captains’ orders. 6. Perform stewarding duties including cleaning, sterilizing and polishing cutlery, dishes and glassware. 7. Transport foodstuffs; cleaning equipment, food lifts and furniture during pre and post banquet activities. 8. Operate Point of Sales System for orders taking and guest billings. 9. Receive guests; make suggestions and answer questions about food, wines and promotions. 10. Place order receives food and beverages from kitchen and bar and serves to the designated guests’ tables as stated on the Captains’ orders. 11. Remove serving wares and cutlery after guests have completed a course. 12. Ensure tables are complete with all required items such as tent cards, flower vases, salt and pepper. 13. Set-up function rooms. 14. Drawing, stocking, and laying table linen and folding napkins / serviette for use in service. 15. Setting tables with tableware, glassware, and chinaware. Cleaning and refilling salt and pepper shakers. 16. Stocking side stations with linen, glassware, tableware, toothpick holders, sugar bowls and condiments. 17. Resetting table for ‘new’ guests when tables are resold during the course of the same meal period (i.e. turnover occurs).
please email HR@seletarclub.com.sg.