Scope

and

General

Purpose

of Job:To supervise the assigned station / section, produce a consistent, high-quality product, ensure a courteous, professional, efficient and flexible service consistent with The MAINE Standards Policies and Procedure s in order to maximize guest satisfaction.Maine Duties:Operational1.

To produce a consistent, high-quality product and provide a courteous, professional ,efficient and flexible service at all times, following The MAINE Standards of Performance.2.

Tohaveafullworkingknowledgeandcapabilitytosupervise,correctanddemonstrate all duties and tasks in the assigned Place of Work to the standard set. Please note that Master Task Lists are reviewed and changed on a regular basis reflecting change in trends, guest expectations and operating philosophies.3.

To be entirely flexible and adapt to rotate within the different sub departments of the Kitchen Division or any other Department of the restaurant as assigned.4.

To perform all duties and tasks when rotated or assigned to another Department asper Master Task List for that Department.5.

To be fully conversant with all services and facilities offered by the restaurant.6.

To perform opening and closing procedures established for the Place of Work as assigned.7.

To have a thorough understanding and knowledge of all Foodand Beverage items in the menu and the ability to recommend Food and Beverage combinations and up sell alternatives.8.

To ensure that the Place of Work and surrounding area is kept clean and organized at all times.9.

Tomonitoroperatingsuppliesandreducespoilageandwastage.10.

Tohandleguestenquiriesinacourteousandefficientmannerandreportguestcomplaints or problems to supervisors if no immediate solution can be found and assure follow-up with guests.

GeneralTo understand and strictly adhere to the rules and regulations outlined in the Employee Handbook, as well as the restaurants policies on fire safety, hygiene, health, and safety.

To report for duty punctually, wearing the correct uniform and name tag at all times.

To maintain a high standard of personal appearance and hygiene at all times.

To maintain a good rapport and professional working relationship with colleagues in the outlet and other departments.

To attend and actively participate in all staff meetings, scheduled trainings, and other related activities.

To fully support the Departmental Trainer''s role within the assigned department.

To undertake any reasonable tasks and secondary duties as assigned by the Head Chef.

To respond to any changes in restaurant operations as required by management.

To project a positive and motivated attitude at all times and demonstrate self-control.

To have a complete understanding of the Income Audit section in the Operations Manual and all related policies and procedures.

Occasional Duties:

To assist in conducting quarterly, bi-annual, and annual inventories of operating equipment.

To carry out any other reasonable duties and responsibilities as assigned.

TPBN1_UKCT