Job Description

The Restaurant Waiters are responsible for the daily service operations of the restaurant and assigned administration to ensure smooth & exceptional guest experience & service. Serve restaurant guests & function guests by meticulously looking after the restaurant clients & operations in a timely manner and efficiently resolving any problems, queries or deviation from normal operations for clients. When necessary, escalate queries to the Restaurant Manager or Duty Managers, after the query has been summarized and all required information has been obtained from relevant parties.

KEY TASKS & RESPONSIBILITIES INCLUDE BUT NOT LIMITED TO:

CLIENT SERVICE & RELATIONSHIP FOR FRONT OF HOUSE

1. Primarily be visible in the different dining areas 80%-90% of the time and pay regular visits to each table assigned to you during their meal or visit.

2. Always be available to welcome guests at entrances when not busy with service.

3. All restaurant FOH staff to always welcome and seat and greet visiting guests and returning guests with a sincere and friendly demeanor.

4. Explain and present menu and beverage list in such a manner as to inform and sell.

5. Handle & resolve customer complaints & problems immediately & escalate difficult situations to your duty manager or restaurant manager.

6. Keep clients informed of specials and offers as well as out-of-stock items or any possible expected delays.

7. Inform clients on all special restaurant evenings and events i.e., Coffee Lovers Lunch, Italian evening.

FRONT OF HOUSE SERVICE PREPARATION

1. Check the reservation book and online reservations and familiarize yourself with bookings in your section.

2. Ensure correct set-up for of the restaurant for daily service and according to requirements for special events and reservations per shift as per instructions.

3. Familiarise yourself with weekly function sheets.

4. Familiarise yourself with daily function sheets and set up requirements including program of be familiar with group.

5. Check daily with your superiors on bookings of large groups & share and forward any function/event or group booking of 15 guests or more for any area in the Restaurant, or any other facility with your superiors & the conference and event coordinator immediately for invoicing, menu selection, bar requirements, venue hire requirements.

6. Familiarise yourself regarding food and beverage requirements for golf events, restaurant events, club events and private parties.

7. Assist duty managers in preparing FOH for daily service activities & functions.

8. Assist duty managers and ensure you deliver in FOH operations, such as: aesthetics, service, safety, and quality of food and service.

9. Familiarise yourself with the blackboard options & discuss these options with superiors & convey the offerings to guests in detail. You should be able to convey detailed information regarding food and beverage items.

10. Familiarise yourself with the current A la Carte menu, wine and beverage offerings. Ad hoc testing of menu knowledge to be done by your superiors.

11. Ensure that you are familiar with and briefed regarding all aspects of service and menu/beverage requirements from the client.

FRONT OF HOUSE SERVICE

1. Ensure that your daily waiter listed duties are completed.

Polish Cutlery & Glasses before and after shift. Check & refill all waiter station stock e.g. serviettes, cutlery, condiments, salt, pepper, sugar etc. Check & refill; Kitchen station by cleaning the fridge, fill condiments & ensure take-away stock is replenished. Make a fire in fireplace & replenish wood for fire place & check on fire daily.
2. Ensure food and drinks are served timeously after orders are placed and kitchen informs you that and order is ready.

3. Suggest extras, or side dishes to improve sales.

4. Ensure correct orders are served to the correct customer and table without delay and that garnishing & aesthetics are correct per plate and that correct condiments are taken to each table/with each dish.

5. Quality control: check that all meals from kitchen are up to standard, garnished, correctly prepared, and that special requests have been attended to.

6. Ensure that products are added to the bill correctly & according to guest requests and company standards.

7. Present bill and complete payment within 5 minutes from serving last meal/beverage - this is the last impression before leaving restaurant - make it a lasting one.

8. Liaise with your superior(s) & senior barman on activations or any other bar specials, on offer and arranging of set up for activations.

9. Assist in placing take away orders, from phone order to collection, including quality control, garnishing etc.

10. Report out of stock items and replenish stock items as required.

Job Types: Full-time, Part-time

Work Location: In person