Information sheet 5.

2-3
1. Job Description of Industry Personnel

Learning objective: 

After reading this information sheet, you should be able to:

Understand one’s job description.

·         Bartender

·         Food Service attendant (waiter)

·         Baker

·         Cook

·         Receptionist

·         Room attendant

BARTENDER

Basic Function:   Prepares/mixes alcoholic and non-alcoholic drinks.

Specific duties:

Prepares or mixes drinks following standard recipes

Sets up the bar

Takes charge of storage of beverage and bar supplies.

Makes report on beverage sales and spoilage.

Takes of inventory of beverage consumption as well as of losses.

Sees to it that the bar is properly stocked, clean and well maintained.

Attends to customer needs, requests and complaints at the bar counter

Pushes the sale of wine sand other beverage items.

Checks the availability of bar stocks and makes requisition when needed.

Serves drink from the counter.

Performs other related duties as maybe assigned by superior.

FOOD ATTENDANT

Basic Function:   Takes and serves food and beverage orders according to prescribe standards of
service.

Specific duties:

Looks after the necessary preparations before the start of operation:

·         Wipes/prepares necessary containers, hollowware, napkins, cutleries, and other supplies.

·         Refills salt and pepper shakers and other condiments.

·         Checks and re-stocks service station and sees to it that the par stock is maintained.

·         Sets up the tables and installs required facilities.

·         Studies the menu and familiarizes himself with the outlet’s specialties as well as out of stock
items and undertakes suggestive selling

·         Takes and serves food and beverage orders.

·         Assists busboy in placing and in picking up orders from the kitchen.

·         Assists in welcoming and in seating the guests.

·         Attends to the settlement of the bill of guests.

·         Attends to guest’s inquiries, requests and complaints.

·         Assists in clearing soiled dishes, dirt and trash.

·         Performs side duties and other assignments given by the superior.

RECEPTIONIST

Basic Function:   Welcomes and greets customers at the entrance and escorts them to their tables.
Specific duties:

·         Receives guests, welcomes and greets them and escorts them to their assigned tables.

·         Attends to reservations and inquiries over the phone and disseminates to all concerned officers
the details of reservation.

·         Maintains and fills logbooks/reservation book with the necessary information and keeps all
reservation signs in place.

·         Assists in maintaining order and cleanliness of the outlet.

·         Assists in the preparation of mis-en-place and in taking food orders, does suggestive selling,

·         Assists in the settlement of guests checks.

·         Monitors movement in the outlet and reports to captain any unusual incident or suspicious
person noted.

·         Attends to guest’s inquiries, requests and complaints.

·         Performs other related duties as maybe assigned by superior.

·         Food and beverage service is the climax of the relationship between the food industry and the
customer,

·         Customers are the lifeblood of the food and beverage business. To ensure continuous
patronage, their satisfaction must be sustained. They deserve preferential, prompt and consistent
service.

·         Customers should be provided with good nutrition, meals to match their budget, controlled
use of time, and   pleasurable eating.

BAKER

Basic Function: Prepare and produce a range of high quality pastry products in commercial food
production environments and hospitality establishments.

Specific Duties

·         Prepares pastry products

·         Decorates and presents variety of pastry products

·         Prepares and present gateaux, tortes and cakes

·         Prepares and displays petit fours

·         Presents desserts

·         Stores different pastry products       

Hot kitchen cook (Cook Helper)

Basic Function:   Assists in the daily preparation and cooking of dishes and maintains cleanliness in
the production area

Specific Duties

·         Prepares utensils and work areas

·         Transfers/Withdraws stock from the storeroom

·         Prepares stocks and sauces.

·         Prepares vegetables/cereals

·         Prepares equipment and tools for cooks

·         Assists in dishing out prepared and cooked foods according to portion.

The Front Office

Front office

A very critical service unit because its personnel are the first contact of guest and prospective
patrons.

Room Accommodation

One of the major sources of revenue of the hotel.

Rooms Division or Rooms Maintenance Department

The unit that looks after all matters pertaining to room bookings and hotel accommodation.

Three sections of Rooms Division

1.   Front Office

–        attends to room bookings and registration of hotel guests

–        Front of the House

2.   Housekeeping Section

-          looks after the cleanliness, orderliness and maintenance of guestrooms and public areas.

-          Provision for linen and laundry service

-          Back of the House

3.   Room Sales

-          handles room reservations and sales

-          handled by the Front Office in smaller hotels and lodging houses.

SUB- UNITS OF THE FRONT OFFICE

1. Front Desk – serves as communication and information center, handles registration of hotel
guest

2. Reservation Section – handles reservations for room bookings either through the telephone
or direct personal contact

3. Bell Service – responsible for escorting guest during check-in and check-out, attending to
their luggage and doing errands for the front desk.

4. Telephone Exchange – handles the Telephone Communication System to include: answering

incoming calls, receiving and disseminating messages, giving information to callers through
the phone, placing and receiving long distance and overseas calls, screening calls and other
related matters.

5. Front Office Cashiering – responsible for the settlement of guest bill.

6. Concierge / Guest Relations Assistance – is the section that attends to any kind of guest
assistance like tour and travel assistance, directions to point of interests, confirmation of
tickets, and other services of this kind.

7. Airport / Transport Guest Assistance – handles the transport of guest to and from the airport
and other transport terminal.
8. Business Center – handles all transaction in the business center including computer services,
sending fax or e-mail, photocopy, sale of souvenir items, etc.