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Posted: Thursday, September 7, 2017 10:36 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
:Maintain the safety and security of the restaurant/bar premises as a priority
: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
: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
:Provide friendly, courteous, and professional service at all times
:Recognize guests and remember the names of the regulars; be in constant communication with managers and reception about the satisfaction of our guests
:Perform all assigned duties as detailed in your opening, afternoon, and closing checklists
:Ensure the preparations before service are all completed and that refrigerator temperatures are in correct range
: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
:Take and enter orders into the POS system promptly and accurately
:Ensure all wine is served according to Hakkasan specifications, always using position numbers so that the guest is not disturbed unnecessarily
:Follow procedure relating to signature menus as laid out during training
:Pass all messages or requests from guests to management as soon as they are received
:Ensure that all necessary stock is being replenished during 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 your checklists
: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
:Never leave the floor without manager authorization
: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 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
:Ensure storage rooms are kept organized
:Check deliveries to ensure correct quantity, wine types, and vintages are delivered
:Ensure that the glassware and necessary equipment for wine is always within the par levels and anticipate lead times for further ordering
:Ensure that all the wine lists are in perfect condition at all times
:Assist management with any trade even


• Location: San Francisco

• Post ID: 81399317 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