1. PRIMARY JOB PURPOSE
Deliver and serve food and / or beverage item in a friendly, courteous and timely manner resulting in guest satisfaction.
2. KEY POSITION ACCOUNTABILITIES
The Waiter / Waitress is responsible and accountable for (but not limited to) the following:
Functional and Technical:
Perform all necessary tasks to service F&B according to the Standard Operating Policies and Procedures (SOPP).
Opening: Make sure that all the tasks are followed as per the service opening checklist.
Ensure that all the guests are served with a friendly attitude which promotes a caring way of service that creates loyal & satisfied guests.
Warmly greet guests on arrival, acknowledge returning / regular guests.
Take the orders and be fully conversant with the menu (both F&B), offering suggestions where possible.
Explain how various menu items are prepared, describing ingredients and cooking methods.
Write guest's food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Check food and beverages for quality and presentation before serving to guest.
Serve food and beverage to guests.
Check back with the guests during their meal, any comments should be forwarded to the manager and chef.
Receive guest payments and process transactions.
Remove dishes and glasses from tables or counters; take them to kitchen for cleaning.
Be attentive, not only to the guests needs, but to the work colleagues around from other departments.
Communicate and work collectively as a team with all the departments within the business.
Closing: Ensure that the dining area is clean, orderly and well maintained, side stations are well stocked and the proper closing procedures followed.
Comply with company mandatory requirements for fire, health and safety, licensing and to ensure that all team members are also compliant.
Assist restaurant service to ensure a smooth and professional operation of the restaurant.
Maintain at all times good customer relationship.
Attend mandatory meetings including divisional meetings, executive meetings, staff meetings, etc.
Keep work area clean and organized.
Complete other duties as assigned by supervisor.
3. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
Knowledge of restaurant operations including foods, beverages, kitchen equipments, supervisory aspects, service techniques, and guest interaction.
Dedication and willingness to go above and beyond in a hospitality driven environment.
Ability to communicate in English, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
Ability to work under pressure and deal with stressful situations during busy periods.
Well presented with a pleasant and courteous manner.
Interpersonal skills to provide overall guest satisfaction.
4. KEY PERFORMANCE AREAS & COMPETENCIES