Duties and responsibilities of the steward/Waiter/Commis de Rang, Apprentice/busboy/Commis de Brasseux and The wine butler/the wine waiter.

The Steward/Waiter/Commis de Rang

Job description

He is in charge of a particular restaurant section with four to six tables seating up to 20 covers.

and to provide quick and personalized food and beverage service to guests at allotted tables as per standards of service laid down and to guest satisfaction.

Duties and responsibilities of the steward/Waiter/Commis de Rang

• Doing mise en place necessary for his station.
• Sending soiled table linen for laundry and collecting clean and laundered linen.
• Lying covers according to meals to be served and restaurant guidelines.
• Setting up the sideboards with required items.
• Making sure his stations are clean and presentable.
• Asking order if the head station is busy.
• Collecting food directly either from the kitchen or through commis.
• Explaining menu items if required.
• Serving food and beverages to customers seated in his station as per the restaurant’s standards.
• Remembering what each customer has ordered and serving accordingly.
• Placing accompaniments and condiments at the right time.
• Presenting bill in a folder and accepting payment, and returning the change if any.
• If the bill is signed by residential guests, then singing immediately to the front office, so that it can be charged to the guest’s account.
• Clearing and re-lying the tables.

Skills and competencies of the steward/Waiter/Commis de Rang

• Socially confident.
• Personable and well-groomed.
• Physically sturdy to carry heavy loads and be on the feet for long hours.
• Proficiency in the English language and knowledge of the local dialect.
• A team person.
• Etiquettes and manners.

Apprentice/busboy/Commis de Brasseux

Job description

They are learners who mainly do the clearance work and help steward in the table set up. They may also be given clearing and wiping of service equipment, mise en scene activities. They will not be asked to attend any of the guest’s tables as they are very new to the job.

Duties and responsibilities of busboy:

• Report for briefing, well-groomed.
• Collect fresh linen from housekeeping.
• Collect, clean, polish, and stack cutlery, crockery, and glassware at the sideboard.
• Assist steward in table layouts.
• Replenish water jugs and ice buckets.
• Check non-available items from the kitchen and bar.
• Help in receiving and seating guests in the allotted station
• Pic-up food from the kitchen and deposit it at the sideboard.
• Provide assistance to steward during service
• Replenish water goblets of guests.
• Independently conduct service if required.

Skills and competencies of busboy:

• Physically sturdy to do heavy physical work.
• Socially confident.
• Personable and well-groomed.
• Teams person.
• Proficiency in the language

The wine butler/the wine waiter

Job description

He is responsible for taking orders and the service of aperitif and wines, cigars, and cigarettes. He collects orders from the dispense bar controlled by the dispense barman.

Duties and responsibilities of wine butler

• Requisition of the wines and spirits from the bar stores.
• Clean and display the wines and spirits on the wine trolley.
• Equip the wine trolley with accessories required for service (like ice bucket, corkscrew, napkins, mixers, swizzle sticks, bottle openers, glassware)
• Present trolley to seated guests and up-sell the wines and spirits.
• Prepare and serve ordered beverages as per international practices.
• Replenish orders and remember guest preference.
• Raise Order Tickets for the cashier

Skills and competencies of wine butler

• Excellent knowledge of wines and spirits and their service.
• Socially confident.
• Proficiency in the English language
• Etiquettes and manners.
• Personable and well-groomed.
• Having flair and showmanship.
• Good selling skills.