Restaurant Cruise Supervisor
1. To hit all financial targets.
2. To lead the team on each shift and ensure the company service standards are upheld.
3. Escort customers to their tables.
4. Explain how various menu items are prepared, describing ingredients and cooking methods.
5. Present menus to customers and answer questions about dishes and make recommendations.
6. Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
7. Serve food and/or beverages to customers; prepare and serve specialty dishes at tables.
8. Check customers are enjoying their meals and take action to correct any problems.
9. Work closely with other team members to ensure excellent service is provided to all customers.
10. Take directions and guidance from managers.
11. Check customers identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
12. Prepare checks that itemise and total meal costs using the Micros Point of Sales system
13. Stock service areas with supplies such as coffee, food, tableware, and linens.
