ALLJOBDESC

JOB DESCRIPTION
TITLE : MAITRE D’HOTEL
LOCATION : FOOD & BEVERAGE RESTAURANT
RESPONSIBLE TO : FOOD & BEVERAGE MANAGER
SCOPE & GENERAL PURPOSE : Maintain quality standards in conformity to

Monasterio’s identity, as defined in the
Restaurant Operating Manual. Make sure
that the Restaurant is among the best in the
country by ensuring reception and service
which is warm, professional and attentive.
KEY COMMUNICATIONS : Assistant Food & Beverage Manager

Executive Chef
All Food & Beverage Division departments
PRINCIPAL ACCOUNTABILITIES
ORGANIZATION
1. Plan, coordinate and control Restaurant organization and activity.
2. Apply and ensure application of standards and procedures as defined in the Restaurant
Operating Manual.
3. Establish working hours and ensure personnel discipline training with the assistance of
F&B Manager, Asst. F&B Manager, Human Resources Manager.
4. Make sure that all material and equipment made available is correctly used, and
participate in inventory taking.
5. Make sure that all rules concerning orders, billing and payments are respected.
6. Identify training requirements, organize and follow through the “on the job” training for
the outlet.
7. Instigate and maintain high morale and motivation of employees through leadership and
that teamwork and loyalty develop within the hotel.
8. Ensure proper care of furniture, fixture and equipment within the outlet and back of
house areas related to the outlet. Malfunctions should be reported to the Engineering,
Housekeeping and other relevant departments, immediately with the appropriate follow
up.
MANAGEMENT
1. Follow F&B Manager/Asst. F&B Manager instructions concerning control of costs,

personnel expenses and charges.
2. Make any suggestions likely to improve Restaurant profitability.
QUALITY
1. Ensure the Restaurant’s cleanliness, functioning and set-up.
2. Check staff appearance.
3. Work closely with Executive Chef and ensure that all personnel are familiar with the
menus and daily suggestions.
4. Participate actively in ensuring a high quality reception.
5. Display professional salesmanship. Advise clients to ensure their satisfaction and

promote sales.
6. Ensure that service proceeds correctly and is professional, at tentative and warm.
7. Make sure personally that each client is satisfied, and take the corrective measures
required in case of a problem.
8. At the end of the meal, see clients to the door and thank them.
9. Inform F&B Manager/Asst. F&B Manager of clients comments and suggestions.
10. Make any suggestions likely to improve the quality of reception and service.
=====================================================================
I confirm that I have read and agreed upon the contents of this job description, which
outlines the main duties of my job.
Signed : ............................................................................... (Job holder)
Print Name : ...............................................................................
Signed : ........................................... (Department Head) Date: ...............................

JOB DESCRIPTION
TITLE : HOSTESS
LOCATION : FOOD & BEVERAGE RESTAURANT
RESPONSIBLE TO : MAITRE D’HOTEL
SCOPE & GENERAL PURPOSE : Greet and deal with guests courteously,
explain and sell products and facilities, both
on the telephone and in direct contact.
Attend to all guests’ needs efficiently, accept
reservations, attend to the guests on their
departure.
KEY COMMUNICATIONS : Maitre D’Hotel

Waiter/Waitress
1. Greet and deal with guests courteously, show guests to their table, seat and give menus.
2. Take telephone/personal bookings in a professional manner, neither over-booking nor

under-booking the restaurant. If required take drink orders as necessary in an efficient
manner and ensure professional salesmanship is displayed at all times.
3. To be fully attentive to the guest and to ensure they receive a satisfactory service. Report
any guests’ comments to the Maitre D’Hotel and handle minor problems in a professional
manner.
4. Display a thorough knowledge of the menu with regards to the content of dishes, and of
the beverage list.
5. Ensure a proper care of the furniture, any malfunction should be reported to the Head of
Department. Check before service each mise en place and restaurant’s floral
arrangements.
=====================================================================
Print Name : ...............................................................................
Signed : ........................................... (Department Head) Date: ...............................

JOB DESCRIPTION
TITLE : WAITER / WAITRESS
LOCATION : FOOD & BEVERAGE
SCOPE & GENERAL PURPOSE : Provide a professional, courteous service in

conformity with the Monasterio’s standards
of excellence.

Hostess
1. Ensure that the policy and training Manual including standards of performance for the
outlet is fully understood and followed at all times.
2. Attend any training course as required by the Head of Department and achieve the
required standard.
3. Take food and drink orders in an efficient manner and ensure professional salesmanship
is displayed at all times.
4. Be responsible for all items entered into the Point of Sales System and to have a thorough
knowledge of how the system operates.
5. Report any guest comments or complaints to the Maitre D’Hotel.
6. Display a thorough knowledge of the menu with regards to dish content, cutlery,
accompaniments required and a thorough knowledge of the beverage list.
7. Ensure proper care of the furniture, fixture of equipment within the outlet and back of
house areas related to the outlet. Any malfunctions should be reported to the Head of
Department.
8. Be fully attentive to guests and ensure they receive a satisfactory service.
9. Be fully responsible for the correct handling and payment of guest bills.
10. Carry out any other duties and tasks as assigned by the Maitre D’Hotel and Assistant
Maitre D’Hotel in accordance with the needs of the restaurant and the hotel.
=====================================================================
Print Name : ...............................................................................
Signed : ............................................................................... (Department Head)
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : ASSISTANT FOOD & BEVERAGE
MANAGER
LOCATION : FOOD & BEVERAGE DEPARTMENT
SCOPE & GENERAL PURPOSE : Assist the Food & Beverage Manager in
carrying out his mission in the fields assigned
by the latter and coordinate the banquets
activities.
KEY COMMUNICATIONS : All F&B Divisions
ORGANIZATION
1. Monitor correct operation of Food & Beverage Division departments, according to

instructions given by the Food & Beverage Manager.
2. Effective participation in coordinating and controlling these departments.
3. Make sure defined standards and procedures and those resulting from the Hotel’s Food &
Beverage policy are correctly applied.
4. Make any suggestion likely to better adapt services to guests expectations.
5. Participate in Staff Management, in particular in terms of hours, training, leadership and

discipline, in respect to rules and regulations.
6. Make sure that all material and equipment made available to the Food & Beverage
Division is correctly used.
7. Effective participation in inventory taking.
8. Participate in the Weekly Food & Beverage meeting; represent and replace Food &
Beverage Manager when he cannot attend.
MANAGEMENT
1. On instruction from the Food & Beverage Manager, implement appropriate measures to
improve control of costs, personnel expenses and charges. Make any proposal
likely to improve Food & Beverage profitability.
QUALITY
1. Make sure that Monasterio’s standards of excellence are applied.
2. Constant visibility and effective on-site participation in controlling the quality of

services, reception, service, decor and atmosphere in the various sales outlets.
3. Actively participate in making sure that service is performed correctly.
4. Pay attention to client reactions and comments, report to the Food & Beverage Manager
and accordingly, immediately take the required corrective measures.
BANQUETS
1. Through faultless organization, ensure high-quality personalized services, likely to attract

a banquet clientele and build its loyalty. Monitor department profitability by paying
particular attention to contract negotiation.
2. Be responsible for drawing up daily and weekly banquet function sheets and distributing
them to the departments involved on time.
3. Organize a complete schedule of events, based on client requests.
4. Participate in developing the banquet brochure.
5. Assist Banquet coordinator in negotiating contracts according to Food and Beverage

Manager/Chefs directives and fees listed in the banquet brochure.
6. Verify client solvency, or have it verified by the Food & beverage Manager/Financial
Controller.
7. Ensure services are carried out according to client expectations and promises made, based
on his sense of anticipation and organization.
8. Personally control service quality and participate in ensuring the events proceed
successfully.
7. After each event, send clients a personalized “thank you” note.
8. Be familiar with the competition, as well as market evolution and trends.
9. Promote locally the activity of the banquets and create new actions aimed at increasing
the market share.
=====================================================================

Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : EXECUTIVE CHEF
SCOPE & GENERAL PURPOSE : In all Food & Beverage sales outlets, ensure
an overall imaginative, varied and high
quality cuisine, in conformity with
Monasterio’s standards and the Hotel’s Food
& Beverage policy.
Through strict, sound management, ensure
Food & Beverage profitability, while still
preserving service quality.
KEY COMMUNICATIONS : All Division Departments and the Purchasing

Department.
ORGANIZATION
1. Organize the Department according to Monasterio’s standards and procedures and the
Hotel’s Food & Beverage policy.
2. Plan, coordinate and control Department activities.
3. Manage and train staff in collaboration with the Food & Beverage Manager/Human
Resources Manager, according to predicted activity levels and services to be carried out.
4. In conjunction with the Food & Beverage Manager/Purchasing Manager, determine

supply quality and quantity criteria.
5. With Food & Beverage Manager/Purchasing Manager, participate in selecting suppliers

and do regular marketing.
6. Develop all menus for the different sales outlets, propose them to the Food & Beverage
Manager, and renew according to scheduled timetable.
7. Develop standard recipes: portions, ingredients, presentation and service guidelines.
8. Strictly apply and ensure application of procedures and regulations concerning hygiene
and safety.
9. Participate in department inventories at scheduled times.

MANAGEMENT
1. Participate in drawing up the department’s budget: food costs, personnel expenses,

charges, etc.
2. In conjunction with Purchasing Manager, control supplies: cost, quality/price ratio, size
of orders, storage conditions.
3. make sure that all merchandise is used before the freshness date expires, and adapt stock
levels and production to predicted activity levels.
4. Make sure that standard recipes are respected.
5. Control department costs and charges.
6. Make any suggestion to the Food & Beverage Manager likely to improve department
profitability.
QUALITY
1. Make sure that all merchandise used is fresh and high quality.
2. Control storage, preparation and fabrication methods.
3. Adapt services to staff qualification levels, emphasizing a simple but high quality cuisine
if necessary.
4. Participate personally in cooking and supervising the preparation/pick-up of dishes.
5. Make sure quality has the same importance in all sales outlets.
6. Show expertise and imagination in adapting services to product availability/quality and

seasonal products.
7. On a daily basis, make suggestions and propose attractive and varied menus which are
likely to renew regular clients’ enthusiasm.
8. Personally monitor client satisfaction, and take into account all comments.
SALES - MARKETING
1. Keep informed on changes in the competition and market, and take this into account
when developing both a la carte and set menus.
2. Propose to the Food & Beverage Manager promotional actions, such as theme weeks,
product weeks, etc., which are likely to be selected when the Strategic Plan is developed.
3. Keep informed on changes in techniques and products and propose to the Food &
Beverage Manager any measures likely to improve Food & Beverage business and
renown.
=====================================================================
Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : BAR MANAGER

RESPONSIBLE TO : FOOD & BEVERAGE MANAGER/

ASST. FOOD & BEV. MANAGER
SCOPE & GENERAL PURPOSE : Maintain quality standards in all Hotel Bars
as defined by Monasterio’s and the Hotel’s
Food and Beverage policy.
KEY COMMUNICATIONS : All Food & Beverage Division departments
ORGANIZATION
1. Plan, control and coordinate Bar organization and activity.
2. Apply and ensure application of Monasterio’s standards and procedures, as well as those
resulting from the Hotel’s Food & Beverage policy.
3. Participate in managing Bar personnel, in terms of hours, discipline and training,

according to Food & Beverage Manager/Asst. Food & Beverage Manager instructions.
4. Apply and ensure application of regulations and procedures concerning hygiene, safety,
Bar access and anti-alcoholic measures.
5. Make sure that all material and equipment made available to the Bars is correctly used.
6. Participate in inventory taking at scheduled times.
MANAGEMENT
1. According to Food & Beverage Manager/Asst. Food & Beverage Manager instructions,
implement appropriate means to improve costs, personnel expenses and charges.
2. Make any suggestions to Food & Beverage Manager/Asst. Food & Beverage Manager
likely to improve Bar profitability.
QUALITY
1. Before each service, check Bar cleanliness and set-up.
2. Make sure that staff levels are adapted to forecast activity, and if need be, take measures
required to correct any discrepancies.
3. Ensure good coordination between the Bars and other departments.
4. Ensure that all staff are familiar with the menus, in particular cocktails.
5. Ensure respect for rules concerning billing and paying.
6. Be responsible for quality of reception and service, supervised directly by the Bar
Manager.
7. Pay attention to client comments and suggestions, and immediately take any corrective
measures required, transmitting remarks to Food & Beverage Manager/Asst. Food &
Beverage Manager.
8. In collaboration with Food & Beverage Manager/Training Manager, develop initial and
in-service training programs, and ensure follow up, paying particular attention to
improving the quality of reception and service.
=====================================================================
Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : MAITRE D’HOTEL-ROOM SERVICE

RESPONSIBLE TO : FOOD & BEVERAGE MANAGER/

ASSISTANT F&B MANAGER
SCOPE & GENERAL PURPOSE : Ensure high quality room service in

conformity with the Monasterio’s corporate
identity, as defined in the Room Service
Operating Manual.
KEY COMMUNICATIONS : All Food & Beverage Division departments

Rooms Division Manager and
Executive Housekeeper
ORGANIZATION
1. Plan, coordinate and control Department organization and activity.
2. Apply and ensure application of standards and procedures as defined in the Room Service
Operating Manual.
3. Establishing working hours and ensure employee discipline and training with the
assistance of the Food & Beverage Manager/Asst. Food & Beverage Manager/Training
Manager.
4. Make sure that all material and equipment made available to the Department is correctly
used, and participate in inventory taking.
6. Make sure that all rules concerning ordering and billing are respected.
MANAGEMENT
1. Follow Food & Beverage Manager/Asst. Food & Beverage Manager’s instructions
concerning control of costs, personnel expenses and charges.
2. Make any suggestion likely to improve Department profitability.
QUALITY
1. Check department cleanliness and set-up.
2. Check staff appearance.
3. Make sure that the staff is familiar with the menu.

4. Make sure that all orders are taken politely, efficiently and with a view to promoting
sales.
5. Make sure that presentation of trays and service trolleys is in conformity with procedures
and standards before sending them to the rooms; also make sure the original order is
respected.
6. Ensure that service is punctual, fast and efficient.
7. Make sure that all trays and service trolleys on floors are quickly cleared.
8. Pay particular attention to breakfast service quality and VIP treatment.
9. Act personally in case of problems, and immediately take the necessary corrective
measures.
10. Inform Food & Beverage Manager/Asst. Food & Beverage Manager of guest comments
and suggestions.
11. Make any suggestions likely to improve service quality.
=====================================================================
Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : ROOM SERVICE WAITER

LOCATION : F&B ROOM SERVICE
RESPONSIBLE TO : ROOM SERVICE MAITRE D’HOTEL

conformity with the Monasterio’s identity.
1. Ensures that the Policy and Training Manual, including Service Standards for the outlet is
fully understood and followed at all times.
2. Attends any training course as required by the head of the department and achieves the
required standards.
3. He is punctual, efficient, well groomed and above all courteous, assumes at all times a
pleasing and helpful attitude towards each guest. He constantly strives to give excellent
and friendly service.
4. Uses trays whenever possible (trolleys to be used for large orders).
5. Ensures before entering any guest room to always knocks on the door twice, and upon
entering the room leaves door open and greets guest by his/her name.
6. Ensures that conversation with guests is confined to business of service.
7. Familiarize himself with the Room Service menu (food and beverage) methods of
preparation and presentation.
8. Be responsible for the correct handling of guest bills.
9. Asks the guests if he wishes to have the hot food removed from the “hot box”,
extinguishes the sterno before leaving the room.
10. When all trays are delivered, on his way back to the service lift picks up all the trays
found on the corridors and clears from the rooms the used trays as per list received.
11. Carries out all other duties and tasks as assigned by the Maitre D’Hotel in accordance
with the needs of the hotel.
12. Be aware of and comply with all statutory requirements on health and safety and all
aspects of food hygiene.
13. Reports all accidents and safety hazards to the Maitre D’Hotel or his assistant.
14. Behaves at all times in a manner which projects a good image of the Company.
15. Wears the Company uniform and name badge at all times.
=====================================================================
Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : ROOM SERVICE ORDER TAKER
LOCATION : F&B ROOM SERVICE


1. Ensures the Policy and Training Manual, including the Service Standards is fully
understood and followed at all times.
2. Attend any training course as required by the head of department and achieve the
required standards.
3. He/She is punctual, efficient, well groomed and above all courteous, assumes at all times
a pleasing and helpful attitude towards each guest. He/She constantly strives to give
excellent and friendly service.
4. Answers and receives guests telephone calls ordering for food and/or beverage items
through Room Service, adheres to proper telephone etiquette in answering calls for Room
Service.
5. Ensures correct receipt of orders in such preferences as specific menu, quantity, mode of
cooking, presentation, etc.
6. Acts as sales person by suggesting drinks, appetizers, wines, desserts, etc.
7. He/She must be clear and precise in his/her speech, he/she listens carefully and shows
interest in his/her listening and must sound cheerful and helpful.
8. Records orders on Point Of Sales System and guest checks according to the established
procedures.
9. Never promises guests anything that does not appear on the menu without first checking
with the Maitre D’Hotel, Assistant Maitre D’Hotel and/or the Chef on duty.
10. Ensures to ask the room number and write the guest room number and name on the guest
check.
11. Repeats the order to the guest to confirm his/her order by indicating the approximate time
of delivery. Example: Thank you, Mr. Miller, that will be 20 minutes.
12. Writes the time the order was received and delivery time quoted to the guest.
13. Be responsible for all items entered into POS system and to have a thorough knowledge
of how the system operates.
15. Carries out other duties and tasks as assigned by the Maitre D’Hotel and Assistant Maitre
D’Hotel in accordance with the needs of the hotel.
16. Reports all accidents and safety hazards to the Maitre D’Hotel or his Assistant.
17. Behaves at all times in a manner which projects a good image of the Company.
18. Wears the Company’s uniform and name badge at all times.
=====================================================================
Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................
JOB DESCRIPTION
TITLE : CAPTAIN WAITER/WAITRESS
LOCATION : F&B RESTAURANT

1. Ensures the Policy and Training Manual, including the Service Standards are fully
understood and followed at all times.
2. Attend any training course as required by the head of department and achieve the
required standards.
3. He/She is punctual, efficient, well groomed and above all courteous, assumes at all times
a pleasing and helpful attitude towards each guest. He/She constantly strives to give
excellent and friendly service.
4. Ensures that all staff are clean and tidy and wearing correct uniform for duty.
5. Ensures that all mise en place is prepared.
6. Participate in preparing on weekly basis staffing schedule.
7. Prepares on monthly basis the attendance sheet and submits to the Maitre D’s for
approval.
8. Conduct a daily brief meeting with all staff at the start of their shifts.
9. Ensures the staff is aware of daily functions and promotions in the hotel in general, and in
the restaurant in particular.
10. Maintains food and beverage and general store par stocks, and prepares requisitions when
required as per set schedules.
12. Promotes a helpful and professional image to the customer and give full cooperation to
any customer requiring assistance, with a prompt, caring gesture.
13. Anticipates customer needs whenever possible to enhance quality service and in turn,
enhance customer satisfaction.
14. Cooperates fully with colleagues requiring assistance in a prompt, caring and helpful
manner.
15. Reports any guest comments or complaints to the Maitre D’Hotel.
16. Reports all accidents and safety hazards to the Maitre D’Hotel.
17. Enhances proper care of equipments within the outlet, any malfunctions should be
reported to the Maitre D’.
18. Carries out any other duties and tasks as assigned by the Maitre D’, in accordance with
the needs of the outlet and hotel.
19. Behaves at all times in a manner which projects Company’s image.
=====================================================================
Print Name : ...............................................................................
Print Name : ...............................................................................
Date : ...............................................................................

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JOB DESCRIPTION

TITLE : MAITRE D’HOTEL

LOCATION : FOOD & BEVERAGE RESTAURANT

RESPONSIBLE TO : FOOD & BEVERAGE MANAGER

SCOPE & GENERAL PURPOSE : Maintain quality standards in conformity to

KEY COMMUNICATIONS : Assistant Food & Beverage Manager

1. Plan, coordinate and control Restaurant organization and activity.

1. Follow F&B Manager/Asst. F&B Manager instructions concerning control of costs,

2. Make any suggestions likely to improve Restaurant profitability.

1. Ensure the Restaurant’s cleanliness, functioning and set-up.

2. Check staff appearance.

4. Participate actively in ensuring a high quality reception.

5. Display professional salesmanship. Advise clients to ensure their satisfaction and

9. Inform F&B Manager/Asst. F&B Manager of clients comments and suggestions.

Signed : ............................................................................... (Job holder)

Print Name : ...............................................................................

Signed : ........................................... (Department Head) Date: ...............................

LOCATION : FOOD & BEVERAGE RESTAURANT

RESPONSIBLE TO : MAITRE D’HOTEL

KEY COMMUNICATIONS : Maitre D’Hotel

2. Take telephone/personal bookings in a professional manner, neither over-booking nor

Signed : ............................................................................... (Job holder)

Print Name : ...............................................................................

Signed : ........................................... (Department Head) Date: ...............................

TITLE : WAITER / WAITRESS

LOCATION : FOOD & BEVERAGE

RESPONSIBLE TO : MAITRE D’HOTEL

SCOPE & GENERAL PURPOSE : Provide a professional, courteous service in

KEY COMMUNICATIONS : Maitre D’Hotel

5. Report any guest comments or complaints to the Maitre D’Hotel.

8. Be fully attentive to guests and ensure they receive a satisfactory service.

Signed : ............................................................................... (Job holder)

Print Name : ...............................................................................

Signed : ............................................................................... (Department Head)

Print Name : ...............................................................................

LOCATION : FOOD & BEVERAGE DEPARTMENT

RESPONSIBLE TO : FOOD & BEVERAGE MANAGER

KEY COMMUNICATIONS : All F&B Divisions

1. Monitor correct operation of Food & Beverage Division departments, according to

2. Effective participation in coordinating and controlling these departments.

4. Make any suggestion likely to better adapt services to guests expectations.

5. Participate in Staff Management, in particular in terms of hours, training, leadership and

7. Effective participation in inventory taking.

1. Make sure that Monasterio’s standards of excellence are applied.

2. Constant visibility and effective on-site participation in controlling the quality of

3. Actively participate in making sure that service is performed correctly.

1. Through faultless organization, ensure high-quality personalized services, likely to attract

3. Organize a complete schedule of events, based on client requests.

4. Participate in developing the banquet brochure.

5. Assist Banquet coordinator in negotiating contracts according to Food and Beverage

7. After each event, send clients a personalized “thank you” note.

8. Be familiar with the competition, as well as market evolution and trends.

Signed : ............................................................................... (Job holder)

LOCATION : FOOD & BEVERAGE DEPARTMENT

RESPONSIBLE TO : FOOD & BEVERAGE MANAGER

KEY COMMUNICATIONS : All Division Departments and the Purchasing

2. Plan, coordinate and control Department activities.

4. In conjunction with the Food & Beverage Manager/Purchasing Manager, determine

5. With Food & Beverage Manager/Purchasing Manager, participate in selecting suppliers