COOKERY BSBMGT617SITXHRM006 Assessment 2 -Project FINAL_Feedback_2nd Submission

PART A – Developing procedures for performance appraisal 1. Choose 3 different positions relevant to your industry or area of study in Hospitality, Tourism or Events and determineat least 7 tasks or responsibilities of each role. Use the attached document “P” or suitable documents sourced from responsibilities. Examples for different positions and job roles in these sectors can be accessed under following links: Hospitality Ref Link: Positions: 1. Waiter 2. Chef 3. Restaurant Manager Responsibilities: Waiter  Greet and escort customers to their tables  Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)  Prepare tables by setting up linens, silverware and glasses  Inform customers about the day’s specials  Offer menu recommendations upon request  Up-sell additional products when appropriate  Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization  Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages  Communicate order details to the Kitchen Staff  Serve food and drink orders  Check dishes and kitchenware for cleanliness and presentation and report any problems  Arrange table settings and maintain a tidy dining area  Deliver checks and collect bill payments  Carry dirty plates, glasses and silverware to kitchen for cleaning  Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)  Follow all relevant health department regulations  Provide excellent customer service to guests