Description

TASKS, DUTIES AND RESPONSIBILITIES

IN CHARGE OF ENSURING ALL REVENUE FROM ALL SALES FROM THE RESTURANT IS REALIZED AND CORRECTLY ENTERED IN THE POS SYSTEM

·         Verify the restaurant float at the beginning of your shift and report any short falls to the General Cashier for action.

·         Ensure that you hand over the intact float amount to your colleague when your shift is over.

·         Ensure that once a guest has been welcomed and seated into the outlet, the F & B team member must open a table in the    POS system confirming the number of guests dining at that table.

·         Ensure that once the guest has placed the order with the F & B team member for any item (food, beverage, tobacco or any other items available) it must be raised immediately in the POS system (MICROS).

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·         Ensure that each item must be processed in the Micros system using the correct keys and then communicated to production areas through the Micros check printer. Under no circumstances should orders be produced before the order has been posted in Micros.

·         Ensure that in case of exceptional requests and where an item is not available on the menu, the Open Food or Beverage keys may be used with the approval of the supervisor.  Any Open Food or Beverage item posted on the Micros must be reported on a standard form and submitted to F & B Cost Controller at the end of the shift.

·         Ensure that all checks are closed to the correct payment method upon settlement of the guest.

·         Ensure that a copy of the receipt is always given to the guest after settlement especially when receiving cash payment.

·         Obtain the “Guest In-house list with Package by Room” from Opera via the Front Office before the outlet opens and ensure that the bills for inclusive rates should be raised and posted to the respective rooms as per guidance from the report mentioned above. Otherwise the guest should be charged for breakfast individually at the retail rate.

·         Ensure that all complementary meals provided must be posted in micros. The signed bill must be attached a signed complementary form approved by head of department.

·         Ensure that all duty meals consumed at the restaurant must have a corresponding signature in the Duty manager’s sheet against the names of the consumers. Bills for the manager’s beverage drinks must be raised. The manager must sign on the bill for them to be discounted.

·         Ensure that bills are used sequentially as per the serial number on them.

·         Ensure that the bills are recorded on the Summary sheet that has the following columns: Bill serial number; Check number; The following settlement columns;  Cash; Credit card;  Room charge;  Mpesa; Comp/Duty meal.

Ensure that the on shift close the following is done: Complete the bill summary sheet; Complete the Food and Beverage Summary form; Print out the financial report and ensure that all totals tally with the bill control sheet; Drop the cash in the shift drop safe and submit the bills to back office; Verify the Float and hand over to the next colleague

·         You will be required to perform any other duties assigned to you

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