Job Description
Job Summary
The Waiter is responsible for providing exceptional food and beverage service to guests while ensuring a memorable dining experience. The role involves taking orders, serving food and drinks, maintaining cleanliness and hygiene standards, and delivering service in accordance with hotel brand standards.
Key Responsibilities
Welcome guests in a friendly and professional manner.
Present menus, explain menu items, daily specials, and promotions.
Take food and beverage orders accurately and enter them into the POS system.
Serve food and beverages promptly and according to service standards.
Ensure guests needs are met throughout their dining experience.
Prepare and set up tables before service and reset them after guests depart.
Maintain cleanliness and organization of the dining area, service stations, and equipment.
Process guest bills and handle payments accurately.
Coordinate with the kitchen and bar to ensure timely and accurate order delivery.
Handle guest complaints professionally and escalate issues when necessary.
Follow all food safety, hygiene, and sanitation standards.
Comply with hotel policies, health and safety regulations, and brand standards.
Participate in departmental meetings and training sessions.
Support colleagues and perform other duties as assigned by management.
Qualifications
High school diploma or equivalent.
Certificate or diploma in Hospitality is an advantage.
Previous experience as a waiter in a hotel or restaurant is preferred.
Good command of English; additional languages are an advantage.
Basic knowledge of food, beverages, and service etiquette.
Familiarity with POS systems is preferred.
Skills & Competencies
Excellent customer service and interpersonal skills.
Strong communication skills.
Positive attitude and professional appearance.
Ability to work in a fast-paced environment.
Team player with a willingness to assist others.
Good organizational and multitasking abilities.
Attention to detail and accuracy.
Ability to remain calm under pressure.
Flexibility to work shifts, weekends, and public holidays.
Physical Requirements
Ability to stand and walk for extended periods.
Ability to carry trays and lift up to 15 kg.
Ability to work in a busy restaurant environment.
Key Performance Indicators (KPIs)
Guest satisfaction scores.
Service quality and adherence to brand standards.
Order accuracy.
Table turnover efficiency.
Upselling performance.
Compliance with hygiene and food safety standards.
Attendance, punctuality, and teamwork.
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