RESTAURANT CREW

OPERATIONAL STANDARDS

Able to work on all workstations as required including
Prepare all products to the correct standards
Make sure all surfaces, equipment and utensils are cleaned and sanitized before, during and after use
Carry out cleaning of kitchen and dining areas.
Comply with all legal and company standards with regard to Health and Safety, fire safety, security and hygiene
Report all hazards and/or concerns immediately to the manager on duty

Serve all customers efficiently and in a friendly manner, ensuring that food is hot, served quickly and neatly presented.
Provide all customers with accurate orders, including condiments as required for their meal
Keep the Dining Area free from litter and clean all surfaces regularly
Answer customer queries or promptly direct customer complaints to the manager
Recognise and act on individual customer needs e.g. parents with children, elderly and disabled customers

- Staff meal
- clinic panel
- Bonus
- Personal development opportunities