Summary
Date Posted: Wednesday, June 05 2024, Base Salary: Not Disclosed

JOB DETAILS:
PURPOSE
• 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

MATHEMATICAL SKILLS
• Ability to calculate figures and amounts for variance purposes

Education Requirement: No Requirements

Job Experience: No Requirements

Work Hours: 8

Experience in Months:

Level of Education:

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