*Bus Service Staff / Runners: The bus staff are there to make sure that the tables in the restaurants are kept neat and clean. They are there to assist the waiting staff with the upkeep of the front of house. The bus staff will also have the responsibility of sweeping and mopping the floors, dressing the tables and making sure that cutlery and glasses are clean before going onto the tables.
*Host / Hostess: The host / hostess is there to make sure that guests get greeted at the door. They are there to get the guests coats and to show them to their respective tables. The host / hostess will also set out the menu and may have the responsibility of explaining the specials for the day and taking the tables’ drink order.
*Maitre d’: The Maitre d’ is essentially the manager of the front of house. The waiting staff answers to him or her, which is why some people refer to the maître d’ as the head waiter. In some restaurants it is up to the maître d’ to present the order to the head chef after the order is taken from the table by the server. The maître d’ is responsible for the front of house and making sure that everything is in seemingly endless supply.
*AddressServer: The server, otherwise referred to as the waiter (male) or waitress (female), is the person in charge of the table. This person will make sure that the guests have everything they want or need at their assigned tables. The server is left with the responsibility of keeping the guests relaxed, taking the orders and taking the meals out to the guests when they are fully prepared. At a resort the server can work in a restaurant, take food up to guests’ rooms or serve it to them at the pool side. The cocktail server only deals with drinks, while the buffet server is only available in establishments that offer a buffet style menu.
*Food Cart Employees: Food cart employees are found at resorts that offer outside catering and work on fast food stands like the hot dog stand, pretzel stand, taco, hamburger, popcorn, cold drinks and chips stands. You will not find them at all resorts, but you are likely to run in a number of them at amusement parks.
*Coffee Barista: The coffee barista is found in coffee bars and cafes where espresso based coffee is the specialty. This person is in charge of the coffee area of the establishment and makes sure that hot drinks are served at a high standard. This person will be in charge of all types of coffees, hot milk, warm chocolate based drinks and cold drinks like milkshakes and smoothies, and sometimes even canned beverages.
*Bartender: The bartender is the person in charge of the alcoholic based drinks and specializes in making cocktails. This person will be in charge of a section of the bar, or the entire bar depending on the size of the establishment. He or she will be responsible for pouring the heavier drinks like scotch, brandy, rum and whiskey, among others.
*Bar Manager: The bar manager is the leader of the bar. Most of the time a cold bar will be integrated with the warm bar and the bar manager will be in charge of both sections. It is up to the bar manager to make sure that bars are kept clean and that the supplies are always replenished. The bar manager is also left with the admin work and payrolls as well as billing and invoicing.
*Kitchen Prep Staff: The kitchen staff are there to help the chefs and cooks with their duties. The prep staff will take their orders from the head and sous chefs and will be left to prepare all the ingredients needed for the shift ahead. Dishwashers form part of the kitchen prep staff, as they need to make sure that the utensils, cutlery and crockery needed for the night are always kept clean for use by the chefs and guests.
*Chefs and Cooks: There are a number of different types of cooks that make up a kitchen. Generally you will find that a single chef can do just about any type of cooking in the kitchen, but there are cooks that specialize in a specific field. More often than not, you will find that that chefs rotate stations each shift and often work on more than one type of food.
*The hospitality and service industry requires individuals who are eager to help and serve others.
*Most of the positions available in the food service sector are entry level jobs, apart from the chef, cook, sommelier, and managerial positions.
*Waiting staff, kitchen hands, runners, hosts, dishwashers, kitchen prep staff and positions at these levels require hard working individuals who are eager to learn and eager to work. You are there to serve the guest’s needs, no matter what it takes.
Mode of application
Interested applicants should forward their CV to CV. Outreconsult@gmail. Com or forward their names,Phone number,Qualification and post applying for to the number displayed on advert not abiding to these rules and regulations will lead to total disqualification only the shortlisted candidates wil be contacted and scheduled for an interview