• Providing excellent wait service to ensure satisfaction
• Taking customer orders and delivering food and beverages
• Making menu recommendations, answering questions and sharing additional information with restaurant patrons

KEY RESPONSIBILITIES

• Waiter Task.

• Attend to Customer with courtesy greeting, present the menu, service and get feedback from the client.
• Ensures the setting up of starter, dessert, sauces, mean dish and coffee points.
• Ensures the setting up of tables (salt, sauce, etc.), and cutlery and glasses in compliance with the instructions given by the supervisor.
• Control the quality and shelf life of products before service.
• Ensures the Ala carte service at both breakfast, lunch, dinner according to instruction given by the supervisor.
• Ensures the supply of the cutlery before, during and after the service

• Ensures the cleanliness of all tables, floor during service
• Ensures that plates, cutlery and glasses are properly cleaned before service.
• Ensures cleaning of the restaurant equipment according to cleaning protocols
• Report any complaints and compliment to the supervisor in duty.
• Greeting customers and handing out menus
• Taking food and beverage orders and relaying them to the kitchen staff
• Making menu recommendations and informing customers of any specials
• Delivering meals and drinks to the tables
• Checking customer satisfaction and handling any complaints
• Preparing and cashing out bills
• Cleaning and resetting tables for the next guests

QUALIFICATIONS

• Grade 12 or equivalent qualification
• Hospitality Certificates
• Diploma or qualification in Food and Beverage
• Qualification in Health and Safety

EXPERIENCE

Minimum 3 years’ experience

BEHAVIOURAL TRAITS

• Organized
• Time Efficient
• Methodical
• Detailed
• Hard working
• Ability to interact positively with supervisor, management, co-workers, and members to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behaviour.

OPERATIONAL REQUIREMENTS

Endurance to walk and stand for long hours

Flexible work hours.

Ability to remain calm and professional with difficult customers.

Excellent interpersonal skills.

Coordination to carry plates or trays without dropping anything.

LANGUAGE SKILLS

• Ability to read, analyse, and interpret menus and recipes
• Ability to write reports for variance control, prep sheets, bulk issue sheets and to understand menu planning and Food costing
• Ability to effectively present information and respond to questions from the Kitchen Shift Supervisor