Front of House Staff (4,5 - 5M)

Mission Statement
We believe that street and disadvantaged youth should have access to holistic and vocational development opportunities in a nurturing environment, where each family member builds
self-confidence and is empowered to live a life of dignity and happiness.

Vision Statement
As a social enterprise we strive to provide positive change to the lives of street and disadvantaged youth. Our vision is to be increasingly internationally, prominent and successful, allowing us to spread our model to more communities. Wherever there is abandonment, neglect and abuse, we will be there.

Culture Statement
We are a family who cares about all others, and where big smiles bring promise of love, compassion and security. We work hard because we believe we can make a difference. We work hard because we love our organization for all it represents.

Value Statement
KOTO as an organization is built on the values of the individual staff and trainees. Every staff member at KOTO and every trainee reflects the optimism of the group to achieve a positive outcome for disadvantaged youth in its program, through teamwork, compassion and trust.
The staff is dedicated to the shared responsibility of ensuring that the trainees are empowered to take control of their own futures. They will be role models for the trainees by demonstrating their commitment to honesty and fairness.
The trainees will acknowledge their acceptance of the value of “Know One Teach One” by supporting and respecting their fellow trainees in all aspects of KOTO life.
Staff and trainees will show respect for each other and will treat all members of KOTO as equals. They will demonstrate these values to their colleagues and to anyone who comes in contact with KOTO.

Position Statement
Front of House staff is responsible for the quality and speed of customer service in the restaurant.
Together with the Restaurant Manager, colleagues and trainees, FOH staff takes care of guest satisfaction, quality, safety, hygiene while providing a pleasant work and learn environment for the KOTO trainees.

Key Result Areas:

1. Customer service: Achieve a consistently high level of service and speed of service.
2. Ensure quality: FOH staff is responsible for the quality and presentation of the service and food and beverages they deliver to the guests. If the food or beverage does not meet KOTO standards, FOH staff is not allowed to deliver it to the guests.
3. Ensure safety: Make sure that the restaurant is a safe place for customers, trainees, employees and suppliers.
4. Ensure Hygiene: Personal hygiene and hygiene of the restaurant, working space and products are a responsibility of all FOH staff.
5. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve
6. Self: Managing self to maximise results.
7. Values & Ethos: To operate upholding the KOTO values to ensure a working environment that is safe, encouraging and inspiring to all trainees and staff. To ensure trainee and staff welfare is at the heart of every action and decision.

Specific Tasks:

1. Customer service: Achieve a consistently high level of service and speed of service.
Responsibilities:
● Approach customers friendly and polite.
● Communicate with colleagues and trainees in order to deliver the right products to the customers as fast as possible.
● Ensure that all orders are completed correctly and in full.
● Advise customers on the menu and specials if required.
● Make sure the restaurant and the tables look clean and welcoming.

2. Ensure quality: FOH staff is responsible for the quality, safety and hygiene of the service and food and beverages they deliver to the guests. If the food or beverage does not meet KOTO standards, FOH staff is not allowed to deliver it to the guests.
Responsibilities:
● Work according to the restaurant’s policies, procedures and standards regarding quality.
● Check presentation of the food and beverages.
● Communicate customer feedback to colleagues and management.

3. Ensure safety: Make sure that the restaurant is a safe place for customers, trainees, employees and suppliers.
Responsibilities:
● Work according to the restaurant’s policies, procedures and standards regarding safety.
● Always bring money directly to the cashier and change directly to the customer

4. Ensure Hygiene: Personal hygiene and hygiene of the restaurant, working space and products are a responsibility of all FOH staff.
Responsibilities:
● Work according to the restaurant’s policies, procedures and standards regarding Hygiene.
● Dress according to the KOTO Labor Principles.
● Check in stock products and clean equipment regularly.

5. Motivate and train trainees: Pay attention to the performance of the trainees and help them to improve.
Responsibilities:
● Give trainees the opportunity to learn
● Advise trainees on points of improvement.
● Compliment trainees on achieved progress.

6. Self: Managing self to maximise results.

Responsibilities:
● Attend and contribute to all meetings and KOTO events.
● Ensure a positive attitude is maintained even when under pressure
● Ensure own Training and Development needs are identified and utilise available resources for professional and self-development.

8. Values & Ethos: Upholding the values of KOTO.
Responsibilities:
● Demonstrate commitment to KOTO values in all tasks and activities.
● Reflect and promote the KOTO style of professionalism and spirit both internally and externally.
● Actively support the organisation’s core values and culture.
● Is aware of own responsibility for Health & Safety as well as the organisation’s.