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Waitress

  • United Arab Emirates, Middle East
  • Unspecified

Scope of work: Performs the service activities in the outlet aiming for the highest possible customer satisfaction.

  • Key Responsibilities:
    • To report for work on time in correct and clean uniform.
    • To ensure proper appearance (condition of uniforms) and grooming whilst on duty.
    • To attend regular training sessions in line with the departmental SOP’s i.e. guest care, product knowledge, grooming standards, up-selling, etc.
    • To attend all regular departmental briefings and contributes to an open communication within the assigned team
    •  Works as per instructions from the immediate Supervisor and as per duty shifts i.e. basic cleaning work, polishing equipment, table setting, collects materials, etc.
    • To make himself / herself familiar with all menus, promotions, and other relevant issues concerning the outlet (product knowledge).
    • To work (hands on) towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.
    • To do all mise en placework according to the whole day service requirements.
    • To report cleanliness and maintenance issues to the immediate Supervisor.
    • To greet and bid farewell all the guests with a smile and courteous approach.
    • To ensure that under no circumstances the entrance of his outlet is left unattended.
    • To communicate directly with guests i.e. present menus, help with recommendations, receive orders, place orders and handle payments.
    • To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
    • To actively use upselling techniques to exceed guest expectations and increase revenue.
    • To serve food & beverages to patrons, prepare and serve specialty dishes at tables.
    • To remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
    • To handle guest complaints as per instructions or consults the immediate Supervisor.
    • To extend help to the F&B operation other than his outlets if needed.
    • To ensure minimum wastage, breakage and spoilage.

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