1. Guest Service & Satisfaction Deliver exceptional customer service to ensure a high-quality dining experience. Handle complaints or special requests professionally and efficiently. Offer menu advice and upsell food and beverage items when appropriate. Ensure guests feel welcome, attended to, and valued.
2. Supervision of Staff Oversee junior waitstaff during shifts. Allocate sections and tables to servers. Train new team members in service standards, etiquette, and safety procedures. Motivate and guide staff to maintain service quality and consistency.
3. Table & Service Management Supervise table setup and cleanliness before, during, and after service. Ensure timely service, correct orders, and smooth table turnover. Coordinate service flow during busy periods to avoid delays. Help manage reservations and seating plans.
4. Communication & Coordination Liaise between the kitchen, bar, and floor staff to ensure smooth service. Attend pre-shift briefings and communicate daily specials, promotions, or VIP guests. Work closely with the restaurant manager to resolve operational issues.
5. Administrative Duties (optional depending on the venue) Assist with inventory and order supplies. Help with rotas/schedules for waitstaff. Support cash handling and closing procedures. Monitor compliance with hygiene, health, and safety standards.
Requirements:
Experience: Minimum 2–3 years of experience as a waiter/waitress; Previous experience in fine dining or high-volume environments is often preferred; Experience supervising or mentoring other staff is a strong asset.
Skills: Exceptional customer service and interpersonal skills; Strong leadership and team coordination abilities; Multitasking and time management under pressure; Knowledge of food and beverage service standards, including wine pairing (especially in fine dining); Ability to handle POS systems and basic cash handling; Clear verbal communication in the required language(s).