Personnel function and Responsibilities

RECEPTIONIST:

One of the primary roles of being a restaurant receptionist is to understand the booking system so they can schedule tables typically based at the entrance to a restaurant. It is our duty to greet incoming guests. It is vital that a restaurant receptionist is friendly, presentable and professional. We also deals with numerous issues in person or over the phone, from restaurant complaints and inquiries over dietary issues to a customer reporting lost property.

DINING:
Prepares the tables, laying out napkins and utensils, making sure the condiments are refilled, performing all other preparation tasks.Staying updated on current menu choices, specialties and menu deviations, knowing if the kitchen staff is running out of any items. Greet all guests and owners warmly with an appropriate greeting.

CASHIER:
As cashier to count money before the shift is over to ensure no mistakes were made in transactions. She ensures that the available amount of money tallies with the daily sales records. Because some restaurants operate on a 24-hour basis, cashier has to close out the register, a process that entails counting the cash and entering the totals in the accounting system.

KITCHEN:
Weigh and measure ingredients, go after pots and pans, and stir and strain soups and sauces. Also clean, peel, and slice vegetables and fruits and make salads. We may cut and grind meats, poultry, and seafood in preparation for cooking.

PERSONAL LEARNING EXPERIENCE:

I’m currently a junior student of Bachelor Science Hotel and Restaurant Management at Jose Rizal University. As part of academic curriculum, I had my On-The-Job Training summer at During’s BBQ and Restaurant in Kalawaan,Pasig City. Before I started my On-The-Job training. I finalized some of the requirements needed by the company. I had been interviewed by the owner of the company and just a two days orientation with the other staff.It took one day before I formally started my duty. I started my On-The-Job training on March 30,2015 at 3:00p.m to 1:00a.m. On my first week expperience I became a sous chef. Being a sous chef I learned that I may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of their particular chef roles. My schedule doesn’t change.On my second week experience I became a dining server and being a server I learned how to take customer's orders, serve food and beverages, prepare itemized checks, and sometimes accept payments. Perform additional duties, which may include escorting guests to tables, serving customers seated at counters, setting up and clearing tables. On my Third week experience I became a receptionist When a customer walks into a restaurant, the first person they usually meet is me as a receptionis I often shows the guests to their table once it is ready, seats them and hands out menus before transferring service to the waiter. t.On my fourth week I had given a chance to became their cashier ,at first I was so afraid to handle money but their staff guide me in this matter. I don’t request for my rest days just too finished my On-The-Job training. And in this company I had built a new set of friends. This company really helps me a lot.

JOSE RIZAL UNIVERSITY
80,Shaw Boulevard,Mandaluyong City

During’s BBQ and Restaurant
5 M Jimenez St. Kalawaan,Pasig City

A post On-The-Job Training Report
Presented to the
College of Hospitality and Tourism Management

In Partial Fulfillment

On the Requirements

In

Bachelor of Science in Hotel and Restaurant Management

Submitted to:
Ms.Julie De Vera

Submitted by:
Marie Edrienne L. Razon

Summer 2015-2016

During’s BBQ and Restaurant

RESUME

SELF-ASSESSMENT REPORT

INTRODUCTION

DIFFERENT DEPARTMENT INFORMATION

RECOMMENDATION LETTER

ACCEPTANCE SLIP

WAIVER

MEDICAL RESULTS
HEPA B