Waiter

SCOPE OF JOB: 

To serve guest with food and beverage to the hotel's required standard.

RESPONSIBLE TO: 

Restaurant Supervisor or Head Waiter.

KEY WORKING RELATION: 

Kitchen, Bars, Stewarding and Banqueting. 

DUTIES AND RESPONSIBILITIES:

1. To prepare trays and trolleys for meals.
2. To serve food and drinks in restaurants.
3. To clean and polish restaurant equipment, including glasses, silverware, and ensuring all items are well-maintained.
4. Responsible for keeping clean and tidy appearance at all times i.e. well shaven, clean and well-groomed hair, clean and neat uniforms with name tag.
5. To prepare and deliver complimentary drinks or food to VIP guests.
6. To exchange dirty linen for clean by using the linen book.
7. To collect trays and trolleys from rooms and corridors.
8. To collect general store requisition.
9. Responsible to inform the Restaurant Supervisor or Head Waiter about any guest complaints.
10. Responsible to inform the restaurant Manager or Security dept. about any unusual activity by persons unknown on tile floors.
11. To perform duties common to all non-supervisory staff, and other duties as may be assigned.
12. Responsible for personal time-keeping and informing dept. in case of lateness or absence.
13. Responsible for reporting any risks to health & safety in entire working area to the head of dept.
14. Attend any training session off the job when required by restaurant management.
15. To return all guest bills to the cashier after serving the guests.
16. To clean and fill-up salt and pepper crests, oil, vinegar, mustard etc.