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Posted: Thursday, September 7, 2017 6:39 AM

Job Description:/h3:
:Observe guests during their meal, ensuring their satisfaction with their experience at Hakkasan; immediately alert management or section waiter should any dissatisfaction arise amongst the guests in any part of the restaurant
:Aim to give the best possible service in the least obtrusive manner
:Vigilance must be shown at all times to try to minimize both customer and staff theft
:Ensure that all controls with respect to alcohol consumption are adhered to at all times (e.g., checking identification, notifying management of intoxicated guests), informing management if any actions on the part of either a customer or a member of staff may jeopardize the restaurants liquor license in any way
:Maintain the safety and security of the restaurant/bar premises as a priority
:Escort the guests to their destinations (table, bathroom, exit, etc.); always allow a guest to pass first; never cross their path
:If a guest speaks to you or asks a question, ensure they are attended to by a waiter or manager immediately if you are unable to assist them
:Be fully prepared for the guests you are expecting, ensuring your sections are ready for service per Hakkasan specifications
:Perform all assigned duties as detailed in your opening, afternoon, and closing checklists
:Attend pre:shift briefings and any scheduled meetings as directed by management
:Be familiar with the guests on the reservations list, especially guests regarded as PX (VIP) and our regular guests
:Learn the section plan, memorize section names and position numbers, and know the capabilities of each section
:Perform assigned cleaning jobs in a thorough and timely manner
:Ensure that all the necessary stock is being replenished during the shift
:Set tables in a timely manner and to specified standards
:Clean the tools and work surfaces (black cloths, sinks, shelves, surfaces, cupboards, etc.) throughout your shift as needed
:Clean and dry spillages, following Hakkasan standards, immediately upon occurrence; never leave spills unattended
:Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment
:Ensure flower arrangements are presentable, tidy, and neat
:Ensure that any breakage is reported and recorded at the end of every shift using the breakage form provided
:Run food to the section waiter as it comes from the kitchen, alerting the server so that they can serve the food to the table
:Possess a thorough knowledge of all menus, from the engineering of the menu to the ingredients, cooking methods, and the adaptability of each item
:Assist waiters in clearing tables on the way back from running food to tables or whenever a waiter requests it
:Ensure all the food and drinks are served according to Hakkasan specifications, always using position numbers so that the guest is not disturbed unnecessarily
:Prepare food for takeaway orders
:Follow the order of service (see Hakkasan Order of Service Guidelines issued during training)
:Fold napkins to Hakkasan specifications using napkin template
:Stock condiments and sauces in pass and replenish throughout service
:Polish all silverware and glasses as directed by management
:Stock up the restaurants sidestations and expo line for the shift to specified par levels (glasses, cutlery, chinaware, condiments, napkins, tea cups, tea pots, sugar bowls, wiping cloths, trays, etc.)
:Make sure all equipment is clean and in good condition and continue replenishing stock throughout the shift
:Thoroughly clean tables, chairs, restaurant floors, walls, woodwork, furniture, shelves, inside and outside of sidestations, and any other areas of the restaurant as specified on checklists
:Learn the menu and order of service as you go
:Attend relevant training sessions and read training notes to broaden working knowledge
:Maintain the guest bathroo


• Location: San Francisco

• Post ID: 81379072 sf is an interactive computer service that enables access by multiple users and should not be treated as the publisher or speaker of any information provided by another information content provider. © 2017