Job Openings

MAJOR FUNCTIONS & RESPONSIBILITIES:

1. Greet and welcome guests warmly, escort them to their tables, and present menus.
2. Serve food and drinks promptly, ensuring proper presentation and correct orders.
3. Continuously check on guests, ensuring they are satisfied with their meals and addressing any concerns immediately.
4. Anticipate guest needs, offering refills, condiments, and additional service proactively.
5. Upsell menu items by making recommendations, explaining specials, and promoting high-margin dishes.
6. Handle guest complaints professionally, resolving minor issues immediately and escalating when necessary.
7. Assist in clearing and resetting tables quickly and efficiently for the next guests.

DUTIES AND RESPONSIBILITIES

1. TEAM COORDINATION:

1. Communicate any special requests, allergies, or modifications to the kitchen team clearly.
2. Assist teammates with large orders, special requests, or high-demand periods to ensure smooth service.

2. TABLE SETUP & CLEANLINESS:

1. Set up tables before service with clean napkins, cutlery, condiments, and menus.
2. Ensure tables and service areas are kept clean, sanitized, and well-organized.
3. Reset tables immediately after guests leave, ensuring the next guests are seated without delay.
4. Maintain clean and polished glassware, cutlery, and plates at all times.
5. He/she must make sure that is following the company SOP’s when clearing a table.

1. INVENTORY CONTROL & COST MANAGEMENT:

1. Conduct regular stock take for tableware, cutlery, linens, condiments, and beverages, ensuring sufficient supplies.
2. Oversee beverage and bar stock levels, ensuring availability and freshness.
3. Monitor and report any broken or missing equipment to the supervisor for replacement.
4. Organize the storage areas, ensuring quick accessibility of service essentials.

2. FOOD AND BAVERAGE OPERATION SUPPORT:

1. Work closely with the kitchen team to ensure timely food preparation and service.
2. Comply with portion control and food presentation to meet company standards.
3. Ensure restaurant tables are set properly before service hours.
4. Have a “Hands On mentality” and support the operation maximizing the workflow.

3. HEALTH, SAFETY & HYGIENE COMPLIANCE:

1. Adhere to HACCP and food safety regulations when handling food and beverages.
2. Follow personal hygiene standards, including proper grooming and uniform cleanliness.
3. Ensure compliance with restaurant safety protocols, such as handling hot dishes properly and avoiding spills.
4. Assist in emergency situations, such as guest accidents, fire safety procedures, or evacuations.

4. PROMOTIONS & BUSINESS GROWTH:

1. Assist in restaurant promotions, themed nights, and special events by providing exceptional service.
2. Ensure smooth execution of banquet, catering, and corporate dining setups.
3. Be knowledgeable about new menu items, promotions, and special offers to engage guests effectively.

5. UNIFORM REQUIREMENTS

1. Clean and well-pressed uniform provided by the employer.
2. Black or dark-colored trousers with a neatly tucked-in uniform shirt or polo.
3. Non-slip, closed-toe black shoes (water-resistant and easy to clean).
4. Apron  should be clean, stain-free, and properly tied at all times.
5. Name tag should be visible and placed on the left side of the chest.
6. Disposable gloves should be worn when reseting a table, refill the buffet counter, handling trash or cleaning chemicals, making sure that he/she will change after each task.

1. GROOMING STANDARD

1. Hair must be neatly groomed; long hair should be tied back securely.
2. Facial hair should be well-trimmed or neatly shaved.
3. Hands must be clean, free of dirt, and well-manicured (no artificial nails or excessive polish).
4. Perfume or cologne should be light and not overpowering.
5. No excessive jewelry (only a wedding band and small stud earrings allowed).
6. Uniform must be free of stains, rips, and wrinkles before each shift.