Kitchen Team Members:

1. Prepare the food order indicated in the Order Slip (OS) by following the Standard Procedure per station.
2. Maintain the orderliness within the kitchen and stock area by putting the right things in place (systematic arrangement) and maintaining things at the right place (standardization and self – discipline)
3. Preserve the cleanliness of the kitchen, equipment, and the stock area which includes but not limited to: Washing the dishes, kitchen utensils and mopping the floor
4. Ensure quality, account incoming and outgoing, and maintain the completeness, FIFO, and good condition of all stocks and ensure that station and area reports were properly accomplished and accounted.
5. Log all wastages, spoilages and expired products and ensure that all are accounted and reported versus the theoretical count in the POS.
6. Conduct proper counting and inventory of station tools and materials, raw materials and items.
7. Ensure that all products assembled and prepared are of high quality, special request are given attention, complete and accurate and meets serving time and serve menu items compliant with established standards.
8. Set up stations and collect all necessary supplies to prepare menu or prepare a variety of foods as part of Frankie's Menu during operations.
9. Arrange sauces and supplementary garnishes for allocated station and notify Head in advance of unlikely shortages.
10. Follows the proper opening and closing procedure of the kitchen in adherence with the standard procedures and constantly use safe and hygienic food handling practices.

Dining Team Members:

1. Take the guest’s order, communicate the order to the Kitchen Area, deliver the food/drinks within the standards, and process the billing.
2. Check availability of any discount or privilege card of the guests.
3. Check back with guests to see how they enjoy their stay, the food, and the ambiance, among the many.
4. Provide and request the guest to accomplish the Guest Feedback Card (GFC).
5. Check the accuracy of the change and table number before giving it to the billing out guest.
6. Buss out tables and prepare fresh table settings.
7. Check all guests’ order slips and completion status to ensure the completeness of the order.
8. Take additional orders of the guests whether it’s for dine–in or carry-out.
9. Provide other requests of the guests.
10. Provide excellent guest service to the guests.
11. Preserve the cleanliness of the dining area, equipment, furniture and fixtures, and comfort room.
12. Ensure that proper grooming and hygiene are observe and that food safety and sanitation guidelines are followed at all times.
13. Ensure that excellent guest service is observed and practiced at all times.