The waitress provides detailed information on menus and multi-tasking various front-of-the-house duties. She is responsible for delivering great service to all guests, being knowledgeable and professional in doing so.

Main tasks

• Responsible for doing all preparations before and during the service, like preparing tables and polish cutlery.

  
  

• Keeping track of the stock and supplies in the restaurant and communicating where there might be a shortage like linen, glasswork etc.

  
  

• Have an extensive knowledge of the menu’s and other F&B outlets.

  
  

• Serving in either conference rooms or F&B outlets if required.

  
  

• Taking orders from the guests, explaining the menu and advising the guest on their decision-making.

  
  

• Liaising with management for advice if required.

  
  

• Communicating with the kitchen about the orders and being very clear about special wishes of guests.

  
  

• Consistently upsell of food & beverages and making guests aware of promotions.

  
  

• If necessary preparing orders like drinks and preparing snacks, bread.

  
  

• Serving at parties and reception if required.

  
  

• Dealing with the payments and doing closure paperwork if required.

  
  

• Serving the guests with all food and beverage requirements during their stay in an attentive and efficient way.

  
  

• Taking reservations, in corporation with the supervisor and hostess/host if necessary because of special requests of the guest.

  
  

• Responsible for cleaning tasks during and after service.

  
  

• Provide the perfect service experience for restaurant patrons

  
  

• Ensure the guest feels important and welcome in the restaurant

  
  

• Ensure hot food is hot and cold food is cold

  
  

• Adhere to timing standards for products and services

  
  

• Look for ways to consolidate service and increase table turns

  
  

• Present menu, answer questions, and make menu recommendations

  
  

• Serve customers in an accommodating manner

  
  

• Apply positive suggestive sales approach to guide guests

  
  

• Pre-bus tables; maintain table cleanliness, bus tables, remove dirty plates

  
  

• Look for ways to avoid waste and limit costs

  
  

• Assist in keeping the restaurant clean and safe

  
  

• Deliver food and beverages to any table as needed

  
  

• Must follow all cash handling policies and procedures

  
  

• Report to property on time and in proper uniform

  
  

• Process payments of food and drink orders with the cash register

  
  

• Coordinate with kitchen staff to deliver accurate food orders

  
  

• Making sure that all the guest areas look immaculate.

  
  

• Attend departmental meetings if required.