Duties Reporting to the Restaurant Supervisors, the successful applicant will be responsible for receiving guests and serving them or showing them to their respective tables, issuing kitchen orders to the guest and directing them to the area in a friendly manner, receiving cash from all paying guests and give them their correct change and bills before they take their meals, looking around to anticipate guests’ needs and advise the nearest waiter and even offer help yourself, serving meals on time and cleaning up after guests have finished having their meals, have a quick count of the guest having meals and compare with what you have on paper, maintain your float at the required levels and be prepared to be spot checked, attending to all guests enquiries, establishing the number of covers at the end of your shift, billing of guests and balancing sales of the day in liaison with the reception, plotting statistics relating to various sales points as per designated task and any other duties as assigned by the Supervisor or Duty Manager.
Qualifications and Experience
The candidate must have at least 5 “O” Levels with good spoken English, have at least 1-year experience in a recognized hotel environment or restaurant, exposure to other food and beverage departments and a Certificate in Hotel and Catering from a recognized college and a trade test Class 1 will be an added advantage. The person must be well groomed and a good communicator.
How to Apply
Interested candidates should send through an application letter, certified copies of certificates and CVs giving full personal details including full names, place and date of birth, qualifications, experience, present salary, date of availability and names, addresses and telephone numbers of at least three referees via email (scanned as a single PDF file) to [email protected].
