>Set up and stocking stations with all necessary supplies>Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)>Cook menu items in cooperation with the rest of the kitchen staff>Answer, report and follow executive or sous chef’s instructions>Clean up station and take care of leftover foodStock inventory appropriately>Ensure that food comes out simultaneously, in high quality and in a timely fashion>Comply with nutrition and sanitation regulations and safety standards>Maintain a positive and professional approach with coworkers and customers

>Consist of taking food and beverage orders, bringing food and drinks to guests >Answering questions about menu items and specials, and catering to patron requests >Specific responsibilities may include refilling drinks, clearing tables, printing receipts and operating cash registers >training for waiter and waitress jobs generally involves instruction on paper protocol and etiquette when handling food and dealing with customers >additional training may include memorization of menu items and company policy >server training takes place during employee orientation

>managing sales reports of the store.>Responsible for overall operations Sales Updates.>making sure to follow up and guide the Team to achieve the Monthly, Quarterly, and Yearly Budget of the Store.>Taking training classes for the new team members. >Responsible for Guiding the Team on new products & updates.>Ordering the Stocks according to the Consumption and managing the less percentage of wastage. >Making sure that all products are available in the Store as per operational needs.

• To lead the team on each shift and ensure the company service standards are upheld.• Explain how various menu items are prepared, describing ingredients and cooking methods.• Check customers are enjoying their meals and take action to correct any problems.• Work closely with other team members to ensure excellent service is provided to all customers. • Take directions and guidance from mangers, to hit all financial targets• Prepare checks that itemise and total meal costs using the micros point of sales system