Our client, an established Group in
the food and hospitality industry, have exciting growth plans which will see
them diversify into a fast-foods chain to leverage on their brand known for a
wide variety of barbecued meat, and are famous for their game meat.
They will soon be opening their first
fast food outlet in The Hub in Karen with plans to roll out to more locations.
Waiter – Appetite Igniter
Scope: The
Appetite Igniter is responsible to the Restaurant Manager for full customer
service for dine-in custom as well as suggestive selling, PR and station
cleanliness.
They ensure that the service function
is operated in conformity with the highest possible professional standards and
to the satisfaction of the Roast patrons.
Duties / Responsibilities:
Opening duties
- Clean the workstation to the required standard
- Ensure availability of all the crockery and
cutlery and that they are clean, dry and ready for service
- Ensure tables, chairs and stools are properly
arranged and set up the restaurant as per the setup plan
- Report to the restaurant manager any breakage
in the lobby i.e. tables, chairs etc that needs to be replaced or repaired
Ongoing Responsibilities
- Welcome all guests and offer a suitable
greeting
- Approach the customer in an efficient and
courteous manner
- Take orders from dine in guests
- Suggest and upsell additional items to dine in
guests and advise them about ongoing promos
- Serve food to the dine in customers
- Clear and clean all tables within one minute
when the customers have completed their food
- Actively seek informative customer feedback
from guests on how to improve restaurant performance and product
- Wipe tables and maintain cleanliness to the
satisfaction of guests and ROAST standards
- Immediately react to any spillage, breakage or
restaurant accident to the satisfaction of the guest and Roast.
- Resolve customer satisfaction complaints
immediately they arise and report any incident to the MoD
Closing duties
- Clean the lobby and ensure its ready for next
trading day as per prescribed standard
- Ensure the leaving customer issues have been
resolved
- Ensure all crockery and cutlery have been
handed over to wash up before they leave
Knowledge, Experience and
Competencies:
- 2 years experience in the Hospitality
industry.
- Fine dining experience
- Computer knowledge (Word, excel, Materials
Control)
- Up to date with food and beverages trends and
practices
- Knowledge of service in a fine dining
environment
- Excellent communication skills.
- Excellent sales and customer service skills
- Passionate about food, beverage and customer
service
- Be energetic and customer focused
- An eye for detail
- Ability to spot and resolve problems
effectively
Qualifications:
- Certificate / Diploma from an accredited
college or university in Hospitality Management.
Hostess – The Scorcher
Scope: The
Scorcher is responsible to the Restaurant Manager for meet, greet and seating
of all guests as well as supporting the service team with all guest relation
functions.
They ensure that the hosting function
is operated in conformity with the highest possible professional standards and
to the satisfaction of the Roast patrons.
Duties / Responsibilities:
Opening Duties
- Ensure the Hostess station is cleaned and
sanitized
- Replenish fliers/menus at hostess station to
the demand of the day
- Ensure reservations book is up to date and any
bookings communicated to team
- Communicate and brief any ongoing promos or
special offers to team during briefings
Ongoing Responsibilities
- Ensure that the highest standard of service is
given to all guests at all times
- Meet/ greet Guests with a pleasant smile
- Know about new products and promos and serve
customers with a sense of urgency
- Build Customer relations
- Brief guests on promo specials
- Manage queue to enhance speed of service
- Pay individual attention to children guests
- Give customer a pleasant parting comment and
invite them back
- Resolve customer satisfaction any complaints
immediately and report the same to the MoD
- Ensuring that you increase sales by executing
suggestive selling as directed by management
- Observe customers body language and react to
their needs e.g. help with bags, high chairs, menu suggestions etc.
- Required to exercise “TEAMWORK” and assist
other team members
- Undertake further roles as required by the
management to facilitate the efficient running of the restaurant.
- Immediately react to any spillage, breakage or
restaurant accident to the satisfaction of the guest and Roast.
- Resolve customer satisfaction complaints
immediately they arise and report any incident to the MoD
Closing duties
- Clean and sanitize the hostess station
- Document customer feedback to the restaurant
manager
- Update Customer database
Knowledge, experience and
competencies.
- 2 years’ experience in the Hospitality
industry.
- Fine dining experience
- Computer knowledge (Word, excel, Materials Control)
- Up to date with food and beverages trends and
practices
- Knowledge of service in a fine dining
environment
- Excellent communication skills with good grasp
of the English language.
- Excellent sales and customer service skills
- Passionate about food, beverage and customer
service
- Be pleasant and empathetic with people
- Good communication skills
- Strong customer focus orientation
- An eye for detail
- Ability to spot and resolve problems and come
up with solutions.
Qualifications: Certificate
/ Diploma from an accredited college or university in Hospitality Management.
Barman – Hot Shot
Scope: The Hot Shot is responsible to the Restaurant
Manager for preparation and presentation of all beverage items for Roast.
They ensure that the beverage
preparation function is operated in conformity with the highest possible
professional standards and to the satisfaction of the Roast patrons.
Duties and Responsibilities:
Opening Duties
- Take full bar stock with the F&B
Controller
- Place order for all required items with the
Restaurant Manager (have 3 days stock on hand)
- Check all operating equipment is clean and in
working condition
- Prepare bar MEP (lemons/ cocktail garnishes
etc)
- Prepare Coffee station MEP
- Check all glassware and coffee-ware in place
and adequate amount
- Clean and sanitize the bar and coffee station
- Brief all team on any specials or promos for
the day at team briefings
Ongoing Responsibilities
- Smile and greet all guests and offer
appropriate greeting
- Ensure the highest standard of bar service is
given to guests all the time.
- The beverage station is kept clean and tidy at
all times
- Ensure that the guests are billed and
settlement obtained for all services rendered as per the revenue control
policy
- The bar equipment, cutlery, crockery and
glassware are well looked after.
- The cocktails are prepared according to the
recipes and are appropriately served to the guests
- Regularly train in order to improve their
knowledge on: preparation of cocktails, service of wine and other
beverages
- Creates new cocktails in conjunction with the
restaurant management team.
- Producing all beverages to prescribed
specifications
- Maintain ongoing stock levels to ensure
product availability at all times
- Carry out preventative maintenance duties of
coffee machine and ice machine as per schedule
- Dispensing to FOH service team and takeaways
- Maintain cleanliness at the station at all
times
- Handles guests complaints directed to him and
takes the necessary corrective measures and report to Restaurant Manager
Closing Duties
- Generate Z-Report at the end of shift
- Ensure all bills are closed before the Hot
Shot leaves the till
- Ensure the all sales proceeds are handed over
to the manager in the prescribed procedure with appropriate, duly-filled
documentation.
- Ensure all the cash drawers are left open
overnight
- Clean Ice machine/ coffee machine as per
required schedule
- Clear station MEP and send OpEq items to wash
up
- Switch off equipment as per procedure
- Clean and sanitise station for overnight
Know ledge, experience and
competencies:
- 3 years experience in the Hospitality
industry.
- Experience in Fine dining and quick service
restaurant will be an added advantage.
- Computer knowledge (Word, excel, Materials
Control)
- Up to date with Wines, coffee, tea trends and
dispensing
- Barista experience
- Knowledge of handling customer complaints
- Excellent communicate skills.
- Excellent sales and customer service skills
- Passionate about food, beverage and customer
service
- Strong mathematics and statistical skills
- Good communication skills
- A trend watcher
- Strong customer focus orientation
- A eye for detail
- Ability to spot and resolve problems
effectively
Qualifications:
- Diploma/Bachelor's degree from an accredited
college or university in Hospitality Management.
- Barrister training
Wash up Person – CharMan
Scope: The Wash up person is responsible to the Kitchen
Supervisor for cleaning all wash up items from the restaurant and kitchen as
well as deep cleaning as per predetermined schedules.
They ensure that the cleaning
function is operated in conformity with the highest possible professional
standards and to the satisfaction of the Roast patrons.
Duties / Responsibilities:
Opening Duties
- Take stock of all the cleaning materials and
consumables
- Place cleaning materials order with the
kitchen supervisor
- Deep cleaning as per cleaning schedule
starting from the Front of house to back of house
- Returns any drying items to the storage
shelves
- Inform the kitchen supervisor of any breakages
of crockery or fault in cleaning equipment immediately it happens.
Ongoing Duties
- Handle wash up section
- Pack and store crockery and cutlery
- Quick spillage and breakage recovery in the
kitchen and in restaurant
- Cleaning both back of house and front of house
- Clearing the tables
- Is a self-starter, can work independently and
exhibits genuine pride in the quality of their work
- Can work under the pressure of time
constraints and finishes tasks on time
- Complete daily cleaning checklist
- Act as the restaurant cleaning expert and
advises Restaurant manager on cutlery and crockery inventory counts on a
daily/ weekly basis.
Closing duties
- Empty and clean dustbins
- Account for any breakages and inform the
kitchen supervisor
- Pack and arrange everything that needs to dry
safely for storage after drying.
Knowledge, experience and
competencies:
- Know ledge of cleaning chemicals
- Knowledge of service in a fine dining
environment
- 1 year experience in the Hospitality industry.
- Excellent communication and leadership skills.
- Likes to clean and keep things orderly
- A self starter and can work independently and
exhibits genuine pride in the quality of their work
- An eye for detail
- Ability to spot and resolve problems
effectively
Qualifications: Certificate from an accredited college in
hospitality management.
Kitchen Supervisor – Fire Chief
Scope: The Fire Chief is responsible to the Restaurant
Manager for the smooth, efficient and profitable operation of the main
kitchen.
He ensures that the main kitchen is
stocked and operated in conformity with the highest possible professional
standards of hygiene and efficiency and to the satisfaction of the Roast
patrons.
Duties / Responsibilities:
Opening Duties
- Check the stock levels of all products in the
kitchen and consolidate orders from kitchen team for Restaurant Manager –
Ensure 3 day order level is maintained always
- Check the OpEq in kitchen area for loss,
breakage and report any variances to Restaurant Manager
- Receive all items/ products for the kitchen
and issue to relevant parties
- Check all items received for quality and
freshness and reject anything that does not match the Roast specifications
- Check with Restaurant Manager/ Hostess on any
special requests/ events for the day to prepare stock levels
- Ensure that all kitchen areas have been
cleaned to specification and that all operating equipment/ crockery/
cutlery/ packaging is in the appropriate place and quantity
Ongoing Duties
- Ensure that all sauces, salad dressings, side
dishes and soups are freshly prepared in accordance with the recipes
- Monitor that the kitchen equipment is well
maintained and rationally utilized
- Monitor that the main kitchen, wash up, server
and grill are kept clean and tidy at all times and that the ‘clean as you
go’ policy is upheld
- Monitor that the hand-washing policy is
maintained
- Ensure that the kitchen brigade is regularly
trained in order to improve their efficiency as well as professional
skills.
- Check that the kitchen staff are always well
groomed and in full uniform
- Ensure that the food orders are processed in
accordance with the revenue control policies
- Ensure that a high standard of hygiene is
maintained in the main kitchen, grill and server.
- Check that the food stores, including the
kitchen cold rooms are orderly, clean and in perfect working condition,
and that storage of cooked and raw food conforms to the highest standards
possible.
- Continuously monitor that there is always
enough well basted, grilled meat at the main grill and that all products
on the display are available and within their holding times
- Ensure that food safety is strictly adhered to
in the storage, preparation and dispensing of all food products
- Carry out stock counts: daily/weekly/monthly
as per the company policy
- Issue operating stock to the kitchen team and
maintain stock par level
- Assist with the preparation of desserts and
support the middle house team
- Ensure that all orders are checked before
dispensing
- Ensure that all orders for delivery/ takeaway
are matched to the packaging code
- Monitor the speed of service and ensure that
the service time is in line with Roast objectives
Closing Duties
- Check that all kitchen team are conducting
their closing duties
- Receive all leftovers for discarding or proper
storage and account for records
- Account for all crockery, cutlery, glassware
and kitchen display and operating equipment stocks and report any
variances to the Restaurant Manager
- Ensure kitchen is cleaned to standard,
dustbins emptied and no food items are left out.
- Ensure that machinery closing procedures are
followed
- Carry out stock take of all food items and
packaging as per policy
Knowledge, experience and competencies:
- Computer knowledge (Word, excel, Materials
Control)
- Up to date with food and beverages trends and
practices
- 3 years management experience in the
Hospitality industry.
- Fine dining experience
- Knowledge of service in a fine dining or Quick
dinning environment
- Excellent communication and leadership skills.
- Excellent sales and customer service skills
- Excellent organizational skills
- Passionate about food, beverage and customer
service
- A trend watcher
- Strong organizational and logistics skills
- Good communications skills
- An eye for detail
- Ability to spot and resolve problems
effectively
Qualifications:
- Diploma/Bachelor's degree from an accredited
college or university in Hospitality Management.
Cashier – Fire Starter
Scope: The
Cashier is responsible to the Restaurant Manager for taking orders accurately
and receiving all monies due from customers for items sold.
They ensure that the cashiering
function is operated in conformity with the highest possible professional
standards and to the satisfaction of the Roast patrons.
Duties / Responsibilities:
Opening duties
- Ensure the point of sale and PDQ machines are
switched on and in good working order and report any malfunction to the
restaurant manager
- Ensure there is enough stock of thermal rolls
for both the POS printer and PDQ printers
- Receive float from the restaurant manager and
order for enough change
- Clean and sanitize the work station and be
ready for the daily operation
Ongoing Responsibilities
- Greet customer immediately they reach the
counter with a warm smile and direct eye contact
- Ask the customer will be dining in or out.
- Enter order correctly into the register
- Suggest trade ups or promotional items to
guests
- Clarify and communicate any special customer
requests to Firestarter/ Kitchen Supervisor (e.g no Mayo)
- Receive and check the money paid, give
customer the correct change and Fiscal receipt.
- Repeat order and confirm change to the
customer.
- Ensure the highest standards of service are
given to guests at all times
- Ensure POS equipment is well taken care of and
maintained.
- Ensure the station is fully and well stocked
at all times
- Provide customer feedback to the Restaurant
manager
- Approach and treat customers in an efficient
and courteous manner
- Demonstrate perfect knowledge of all products
according to standards
- Operate the cash register in compliance to the
ROAST by Carnivore cash handling and security procedures
- Handle customer complaints and communicate the
same to the restaurant manager
- Undertake further tasks as required by
management to facilitate efficient running of the restaurant.
Closing Duties
- Generate Z-Report at the end of shift
- Ensure all bills are closed before the cashier
leaves the till
- Ensure the all sales proceeds are handed over
to the manager in the prescribed procedure with appropriate, duly-filled
documentation.
- Clean and sanitize the station before end of
shift
- Ensure all the cash drawers are left open
overnight
Knowledge, Experience and
Competencies:
- Computer knowledge (Word, excel, Materials
Control)
- Up to date with food and beverages trends and
practices
- Advanced numerical skills and basic
statistical skills
- 3 years management experience in the
Hospitality industry.
- Experience in cash handling is a must
- Experience in quick service restaurant.
- Excellent communication skills with a good
grasp of the English language.
- Excellent sales and customer service skills
- Capacity to cope with frustration, ability to
handle own aggression or feelings of resentment and irritation with
situations or others, to cope with provocation.
- Capacity to pay attention understand, to be
sharp and alert
- Have an eye for detail
- Demonstrate superior mathematic and
statistical skills
- Ability to spot and resolve problems
effectively
Qualifications:
- Diploma/Bachelor's degree from an accredited
college or university in Hospitality Management.
Restaurant Manager
Scope: The Restaurant manager is responsible to the Ops
Manager for the smooth, efficient and profitable operation of the
restaurant.
He ensures that the restaurant and
kitchen is operated in conformity with the highest possible professional
standards and to the satisfaction of the Roast patrons.
Duties and Responsibilities:
Supervise the operation of the main
kitchen, servery and grill by ensuring that:
- The sauces, salad dressings, side dishes and
soups are freshly prepared in accordance with the recipes
- The kitchen equipment is well maintained and
rationally utilized
- The main kitchen, wash up, server and grill
are kept clean and tidy at all times
- The kitchen brigade is regularly trained inorder
to improve their efficiency as well as professional skills.
- The duty roster of kitchen staff is carefully
prepared by taking into account the operational requirements of the main
restaurant
- The food cost is maintained as per the budget.
In this respect, he checks daily catering report for the main restaurant
and takes the appropriate remedial measures.
- The kitchen staff are always well groomed and
in full uniform
- The food orders are processed in accordance
with the revenue control policies
- High standard of hygiene is maintained in the
main kitchen, grill and server.
- High quality of meats, poultry, fruits and
vegetables are purchased at the most competitive prices.
- The food stores, including the kitchen cold
rooms are orderly, clean and in perfect working condition, and that
storage of cooked and raw food conforms to the highest standards possible.
- There is always enough well basted, and
grilled meat at the main grill
Supervises the operation of the main
restaurant by ensuring that:
- The highest standard of service is given to
the guests at all times
- The restaurant is kept clean and tidy at all
times
- The guests are billed and settlement obtained
for all services rendered as per the revenue control policy
- The service staff maintain a high level of
discipline
- The service staff are well groomed and always
in clean full uniform
- The service staff are regularly trained in
order to improve their: food knowledge, service techniques, skills and
procedures, wine and cocktail knowledge.
- The duty roster of service staff is carefully
prepared by taking into account operational requirements of the main
restaurant
- The service equipment, cutlery, crockery and
glassware are well looked after.
- The table reservations are accurately taken
and that guests are warmly received and escorted to their tables
- Trains and supervises the meat carvers by
ensuring that they perform their duties efficiently and that no wastage of
meat occurs
Supervises the operation of Dispense
and premium bars by ensuring that:
- The highest standard of bar service is given
to the guests
- The cocktails are prepared according to the
recipes and are appropriately served to the guests
- The beverage costs are maintained as per the
budget. In this respect, goes through the stock take reports and acts on
bar shortages
- The bar equipment, cutlery crockery and
glassware are rationally utilized and well looked after
- The bar staff maintain high level of
discipline
- The bar staff are well groomed and always in
clean full uniform
- The bar duty roster is prepared by taking into
account the bar operational requirements
- The bar staff are regularly trained in order
to improve their knowledge on; preparation of cocktails, service of wine
and food, sauces and salad dressings.
Specific Duties
- Creates new cocktails in conjunction with the
barmen and costs the same
- Tastes soups, sauces, marinades, meats and
salad dressings and ensures that they conform to the set
standards-maintain an up to date file on recipe costs
- Analyses the profitability of bar stock items
(through pareto analysis) and recommends appropriate action to be taken
based on the results of the analysis
- Conducts regular appraisal of the main
restaurant staff
- Co-ordinates the operations of various
sections of the main restaurant
- Checks and ensures that the main restaurant,
premium and dispense bars are kept in good state of repair
- Responsible for the inventory of all service
equipment, cutlery, crockery and glassware
- Handles guest and staff complaints directed to
him and takes the necessary corrective measures
- Carries out spot checks on bar stocks
- Supervises the monthly stock take in his area
of responsibility
- Follows and ensures that sundry debts
authorized by himself are settled as soon as possible
- Deals with correspondence related to the main
restaurant
- Suggests any required improvements to the
Operations and General Manager
- Conduct specified end of day reports and send
through to relevant parties
- Carry out cash receiving and banking
procedures as per Roast cash handling policy
- Maintain safe management for cash and change
- Maintain a updated petty cash management
system and cash re-imbursement
- Checks restaurant for maintenance issues and
resolve any outstanding issues
Knowledge, experience and
Competencies:
- Computer knowledge (Word, excel, Materials
Control)
- Up to date with food and beverages trends and
practices
- Knowledge of service in a fine dining
environment
- Basic understanding of Financial reports
- Points of sale experience (knowledge of Micros
POS)
- 3 years management experience in the
Hospitality industry.
- Fine dining or Quick service experience
- Excellent communication and leadership skills.
- Excellent sales and customer service skills
- Passionate about food, beverage and customer
service
- A trend watcher
- An eye for detail
- Ability to spot and resolve problems
effectively
Qualifications:
- Diploma/Bachelor's degree from an accredited
college or university in Hospitality Management.
Griller – Firemaster
Scope: The
Firemaster is responsible to the Kitchen Supervisor for preparation and cooking
of all meat items for Roast.
They ensure that the menu preparation
function is operated in conformity with the highest possible professional
standards and to the satisfaction of the Roast patrons.
Duties and Responsibilities:
Opening
- Take morning stock
- Place order with the kitchen supervisor
- Clean and sanitize the station
- Ensure operating equipment are in working
condition
- Switch on operating equipment at the station
- Receive product items and mise en place for
start of service
On-going tasks
- Meat preparation
- Skewering meat
- Warm the meat
- Basting meats
- Ensuring meat is grilled to the required
specifications
- Cook and finish meat products as to Roast
specification
- Maintain gold standard cleanliness in the
station and station equipment including the grills
- Prepare and cook chips
- Prepare and store food according to ROAST by
Carnivore procedures
- Demonstrate “TEAMWORK” by helping others
- Demonstrate sense of urgency to ensure
customer satisfaction
- Marinate and baste all meats according to
procedure
- Prepare food standards according to strict and
exact recipe guidelines
- Know about new products and promos
- Open, operate and close the restaurant using
procedures as per the checklist.
- Follow production and food safety procedures
all the time
- Clean equipment as per maintenance and
preventative plan
- Ensure FIFO is adhered to and strictly follow
holding times on packaged products
Closing duties
- Switch off and clean the oven to prescribed
standard
- Ensure gas is Switched off to standard
- Switch off all the operating equipment at the
station
- Record all remaining items and communicate to
the kitchen supervisor
- Clean the station to the required standard
- Handover all the leftover items to the kitchen
supervisor
- Take responsibility for all operating
equipment
Knowledge, experience and
competencies:
- Knowledge on grilling procedures
- Up to date with food and beverages trends and
practices
- Knowledge of service in a fine dining
environment
- 1 year experience in the Hospitality industry.
- Grilling experience required
- Excellent communication and leadership skills.
- Excellent sales and customer service skills
- Passionate about food, beverage and customer
service
- An eye for detail
- Ability to spot and resolve problems
effectively
Qualifications:
- Certificate / Diploma from an accredited
college or university in Hospitality Management.
Assembly Person – The Druid
Scope: The
Druid is responsible to the Kitchen Supervisor for preparation and assembly of
all menu items for Roast.
They ensure that the menu assembly
function is operated in conformity with the highest possible professional,
strict adherence to Health and safety standards and to the satisfaction of the
Roast patrons.
Duties / Responsibilities:
Opening Duties
- Take morning stock
- Place order with the kitchen supervisor
- Clean and sanitize the station
- Ensure operating equipment are in working
condition
- Switch on operating equipment at the station
- Receive product items and mise en place for
start of service
On-going Tasks
- Assemble products to prescribed specifications
- Monitor proper stock levels and ensure correct
levels are maintained
- Maintain the correct food and product
presentation code
- Maintain high degree of cleanliness at the
station and of equipment at all times
- All kitchen equipment is well maintained and
rationally utilized
- Ensure all work surfaces and stations are kept
clean and tidy at all times
Closing Duties
- Secure left over items that is not to be
destroyed in secure place
- Record all left over items
- Handover all disposable items to kitchen
supervisor
- Clean up the station and close it off as per
prescribed specifications
- Take responsibility for all operating
equipment
Knowledge, experience and
competencies:
- 2 years experience in the Hospitality
industry.
- Up to date with food and beverages trends and
practices
- Knowledge of service in a fine dining and
Quick service environment
- Excellent communication skills.
- Excellent sales and customer service skills
- Passionate about food, beverage and customer
service
- An eye for detail and ability to spot and
resolve problems effectively
Qualifications:
- Diploma from an accredited college or
university in Hospitality Management
How to Apply
To apply, email your cover letter and a copy of your updated resume to hoteljobs@peopleinsightslimited.com indicating the position you are applying for in the subject area and your current salary and benefits package by 31st December 2015.
To apply, email your cover letter and a copy of your updated resume to hoteljobs@peopleinsightslimited.com indicating the position you are applying for in the subject area and your current salary and benefits package by 31st December 2015.
Only shortlisted candidates will be contacted