Waiter

OBJECTIVE

This role plays a vital part in the service team’s success by creating a welcoming first impression that reflects the establishment’s friendliness, superior service, and high standards. The waiter is committed to delivering exceptional customer service, enhancing the overall dining experience, and promptly addressing any issues by collaborating with senior restaurant management.

KEY RESPONSIBILITIES

• Welcomes and serves guests with warmth and professionalism.
• Stays informed about daily specials, promotions, and menu updates.
• Facilitates smooth communication between Back of House (BOH) and Front of House (FOH).
• Ensures timely delivery of food and beverages to optimize table turnover.
• Strives to reduce food waste, spillage, and breakage.
• Clears tables and handles cutlery and plates according to the service sequence, in coordination with the runner.
• Assists in maintaining a clean and safe restaurant environment.
• Adheres to cash handling policies and procedures.
• Reports for duty punctually, meeting uniform and grooming standards.
• Complies with HACCP, ISO, and food safety guidelines at all times.
• Escalates customer complaints or issues to Senior or Line Management for prompt resolution.
• Trains runners on proper service standards and hygiene protocols.
• Familiarizes themselves with the seating chart and restaurant layout.
• Understands and operates the MICROS system efficiently.
• Participates in inter-outlet functions and activities as required.
• Memorizes menu items, including ingredients and their origins.
• Informs the BOH about guests’ dietary restrictions or food intolerances.

SKILLS

• Higher secondary education or equivalent vocational qualifications from experience in a 4/5-star hotel or fine dining restaurant.
• Minimum of 1 year of experience in hospitality, restaurants, or fine dining.
• Proficiency in English; Arabic is a plus.
• Exceptional interpersonal and communication skills, with a confident demeanor.
• Familiarity with MICROS systems.
• Knowledge of HACCP and ISO standards.

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