Waiter

- Takes the orders of the guests and conveys to related production areas.
- Handles all service matters to guests in the station.
- Organizes table set-ups and move them as and when required.
- Interacts with guests professionally and uses tactful up-selling techniques.
- During the set-up of the restaurant, she must check the cleaning and the quality of all equipment, glassware, cutlery, chinaware, napkins etc.
- After the set-up and before the arrival of the guests, and also during a new set-up within the service time, she must check the quality of the set-up and be sure that the restaurant or the table has a nice and warm appearance.
- Attends the communication meetings of her outlet. Personally supervises the end of day closing of the service area and makes sure that all equipment is in an appropriate place and nothing is left around, which can be hazardous.
- At the end of the shift or the day, she has to communicate all information that the next shift or the supervisor has to know for a well running of the operations.
- In absence of the hostess, escorts guests to their tables and recommends food and beverage items, and special promotions if available.
- Checks the standard and quality of food and beverage which leaves the kitchen.
- Checks extra needs of a guest.
- Participate in regular meetings and briefings as scheduled.
- Understand and abideu202Fby all safety rules, emergency procedures and fire prevention regulations.
- Participate in any scheduled training and development programs that may improve personal or departmental standards.
- Report to duty punctually wearing the correct uniform and nametag.u202F
- Maintain a high standard of personal appearance and hygiene.
- Carry out other duties as assigned.