Waiter

OBJECTIVE

This role is contributing to the service team’s efforts by presenting a positive first impression of the establishment’s friendliness, excellent service and high standards. The Waiter ensures that guests are provided with an outstanding customer service and actively helps to improve their overall dining experience, escalating any arising issues in consultation with senior restaurant line management.

KEY RESPONSIBILITIES

• Greets and serves each guest with a friendly and courteous attitude
• Ensures understanding of daily specials, internal promotions or menu changes
• Ensure efficient, smooth communication between BOH and FOH
• Delivers food/ beverages in a timely manner without any delay to enhance table turnaround times
• Seeks to minimize food wastage, spillage and breakage at all times
• Clears table, cutlery, plates as per service sequence supported by the runner
• Assists in keeping the restaurant clean and safe
• Follows all cash handling procedures and policies
• Reports on duty on time in correct uniform/ grooming standards
• Adheres to set HACCP, ISO guidelines and food safety standards at all times
• Escalates any customer complaints/ issues immediately to Senior Management or direct line management for prompt resolution Others  Analysis  People Management
• Trains runner on correct service standards, hygiene guidelines
• Knows and memorizes the seating chart/ outline
• Understands key functionalities of MICROS system
• Participates in functions and activities with other outlets when required
• Knows and recalls provenance, ingredients per menu items
• Advises BOH on customer’s food intolerance

JOB REQUIREMENT

• Higher secondary education essential or
• Equivalent vocational qualification obtained working for a 4/5 star hotel or fine dining restaurant
• Must have least 1 year work experience in hospitality, restaurants or fine dining environment Skills and Abilities
• Excellent command of English, Arabic desirable
• Must have excellent interpersonal skills and confidence
• Understanding of MICROS
• Knowledge of HACCP, ISO standards