Waiter

Roles and responsibilities

To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and up sell alternatives.
To provide high standard of quality and efficient / friendly service as per Standard Operational Procedures.
To ensure that the place of work and surrounding area is kept clean and organized at all times.
To handle guest enquiries in a courteous and efficient manner.
To provide a courteous, professional, efficient and flexible service at all times, following Rixos Standards of Performance.
To be entirely flexible and adapt to rotate within the different sub departments of the Food & Beverage Division or any other Department of the hotel as assigned.
Guest Service: Greet guests warmly and escort them to their tables. Provide menus and offer suggestions on food and beverages based on guest preferences.
Taking Orders: Accurately take food and drink orders from guests, ensuring all special requests or dietary restrictions are noted and communicated to the kitchen.
Order Delivery: Ensure food and drinks are delivered to the correct table in a timely manner, presenting dishes professionally and confirming satisfaction.
Food and Beverage Knowledge: Have in-depth knowledge of the menu, ingredients, daily specials, wine pairings, and available promotions to assist guests in making informed choices.
Upselling: Promote additional menu items, such as appetizers, desserts, or drinks, in a subtle and non-intrusive manner to increase sales.
Maintaining Cleanliness: Keep the dining area tidy by cleaning tables, chairs, and any spilled items promptly. Ensure proper setup and clearing of the table between courses or after guests leave.
Handling Payments: Present bills, process payments, and provide correct change or receipts. Ensure the payment process is efficient and secure.
Customer Feedback: Check in with guests to ensure they are satisfied with their meals, offering assistance when needed and addressing concerns promptly.
Collaboration with Kitchen & Bar Staff: Communicate clearly with kitchen staff and bartenders to ensure timely and correct order preparation and delivery.
Monitoring Guest Needs: Observe guests for additional needs (e.g., refills, condiments, extra napkins) and ensure they are promptly attended to.
Health and Safety Compliance: Follow food safety guidelines, ensure the cleanliness of the work environment, and maintain sanitary practices.

Desired candidate profile

Diploma or degree in vocational hospitality,
fresher or 1 year experience in 4-5-star hotel.
Policy & Procedure Adherence
Food & Beverage Operational Standards
Customer Service Excellence: Ability to provide outstanding customer service by being friendly, attentive, and proactive in meeting guests' needs.
Communication Skills: Effective verbal communication with guests, kitchen staff, and management to ensure smooth service.
Multitasking: Ability to handle multiple tasks at once, such as taking orders, delivering food, and attending to various tables.
Attention to Detail: Accuracy in taking orders and delivering the correct food and drinks without errors.
Physical Stamina: Ability to work for long hours, often on feet, and carry heavy trays or dishes.
Problem-Solving: Ability to handle customer complaints or issues with a calm demeanor and find solutions quickly.
Teamwork: Collaborating effectively with other waitstaff, kitchen crew, and management to deliver a seamless experience for guests.
Time Management: Prioritizing tasks to manage busy dining periods efficiently, ensuring orders are served on time without delays.
Upselling Skills: Confidence in recommending additional menu items, drinks, or desserts to enhance the dining experience and boost sales.
3. Experience & Qualifications
Education: A high school diploma or equivalent is usually required. A degree in hospitality or a related field may be a plus.
Experience: Prior experience in a food service or customer-facing role is often preferred but not required, especially for entry-level positions.
Knowledge of Menu and Food Preparation: Familiarity with the menu, ingredients, and cooking techniques is important, as well as an understanding of health and safety standards.
POS System Knowledge: Experience with Point of Sale (POS) systems to process orders and payments is helpful.
Certifications (optional): Food safety certifications or training in alcohol service (e.g., TIPS) may be required depending on the location.