Waiter and Waitress

macros system knowlegde,

willing to join immediately

Core guest service

• Greet/seat (as needed), present menus, explain specials; confirm allergies/dietary needs.
• Recommend dishes/beverages; upsell pairings and promotions.
• Take accurate orders, enter in POS with modifiers/allergy flags; manage course timing and fire orders.
• Serve food/beverages per sequence of service; check-backs; manage table turns; handle guest recovery and escalate when needed.

FOH/BOH coordination

• Liaise with kitchen/bar on timing, 86’d items, and delays; communicate guest requests clearly.
• Support host/runner/busser roles as needed; assist with VIP and large-party service.

Beverage and alcohol service

• Prepare/serve wine, cocktails, coffee/tea; check IDs per law; follow responsible service policies.

Cashiering and posting

• Present/close checks; split bills; process room charges with proper verification; handle cash/credit accurately; minimize voids/comps.

Setup, side work, and closing

• Open: station mise en place, polish glass/silver, stock condiments/linen; verify cleanliness and table settings.
• During: maintain station, reset tables, keep service areas tidy.
• Close: side work, restock, reconcile tips, complete logs, secure outlets.

Standards, safety, and compliance

• Follow HACCP/food safety, allergen, and sanitation SOPs; maintain grooming/uniform standards.
• Handle breakage/sharps; report incidents; adhere to loss-prevention and key control.

Variants by outlet (as assigned)

• In‑room dining: take phone orders, tray/trolley setup, timed delivery and clearance, post charges.
• Banquets: follow BEOs; plated/buffet/banquet bar service; tray carrying; quick resets.
• Bar/lounge: basic drink prep, snack service, barback support.

Tools and reporting

• Use POS/handhelds, reservation/waitlist apps; complete shift logs, L&F, and incident reports.

Typical KPIs

• Guest cleanliness/service score; average check/upsell rate; table turn time; order accuracy/rework; void/comp accuracy; mystery shopper results.

Common requirements

• 1–2 years in restaurant/hotel service; POS proficiency; food handler and alcohol service permits (as required); carry trays and stand for long periods; nights/weekends/holidays.

Want this tailored to outlet type (all‑day dining, fine dining, bar, IRD, banquets) and shift patterns?

Job Type: Full-time

Work Location: In person