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Posted: Thursday, September 7, 2017 6:42 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 ifany 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
:Be familiar with the guests on the reservations list, especially guests regarded as PX (VIP) and our regular guests
:Be fully prepared for the guests you are expecting, ensuring your sections are ready for service per Hakkasan specifications
:Welcome the guests and seat them with care (assisting with tables and chairs, etc.)
:Provide friendly, courteous, and professional service at all times
:Recognize guests, remember the names of the regulars, and be in constant communication with managers and reception about the satisfaction of our guests
:Respond promptly and courteously to any and all guest requests
:Perform all assigned duties as detailed in your opening, afternoon, and closing checklists
:Learn daily specials and limited availability items, being sure to check the daily chefs reports (86:list
:Attend pre:shift briefings and any scheduled meetings as directed by management
: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
:Present the menus according to Hakkasan standards
:Take and enter orders into the POS system promptly and accurately
:Ensure all the food and drinks are served according to Hakkasan specifications, always using position numbers so that the guest is not disturbed unnecessarily
:Follow the order of service (see Hakkasan Order of Service Guidelines issued during training)
:Direct the timing and flow of the table, balancing the need to turn a table and the guest experience while always putting the guest first
:Escort the guest to their destinations (table, bathroom, exit, etc.); always allow guests to pass first; never cross their path
:Follow procedure relating to signature menus as laid out during training
:Pass all messages or requests of guests to management as soon as they are received
: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
:Possess a thorough knowledge of all menus, from the engineering of the menu to the ingredients, cooking methods, and the adaptability of each item
:Ensure all food is served immediately when exiting the pass area
:Move furniture as directed by management, including but not limited to: tables, chairs, bar stools, banquettes, bar tables, boxes, and equipment
:Ensure flower and candle arrangements are presentable, tidy, and neat
:Be ready and willing to assist all servers when needed
:Never leave your section without manager authorization
:Be fully conversant with every aspect of Hakkasans emergency procedures
:Be fully conversant with all Hakkasans policies as detailed within the employee handbook
:Be fully conversant with the geographical layout of the operation, including the exact whereabouts of all operational equipment


• Location: San Francisco

• Post ID: 81379067 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