Experienced Waiter/ Waitress
Experienced Waitress/ Waiter Internally, we refer to this role as “Gastronomic Consultant”. Role Mission To ensure a consistently high standard of table service, delivering an outstanding guest experience through professional, personalised and efficient service, strong knowledge of the menu and service standards, and effective coordination with the entire operations team. To operate with a high degree of autonomy and responsibility throughout service, contributing to the smooth running of the operation, guest satisfaction and loyalty, while supporting the integration and development of less experienced team members. Key Responsibilities1. Service Preparation and Organisation Prepare and organise the dining room prior to opening, in accordance with established standards. Ensure the correct mise-en-place of tables, side stations, service stations and all other support areas. Check the cleanliness, organisation, presentation and condition of dining room equipment and materials. Confirm the availability of all products required for service and flag any potential shortages or stock-outs in advance. Be familiar with reservations, groups, events, special requests and any other information relevant to the service. Actively participate in team briefings, ensuring a clear understanding of operational priorities and specific requirements. Ensure that the assigned section or area of responsibility remains organised and fully prepared at all times. 2. Guest Service Welcome and attend to guests in a professional, warm and personalised manner. Present the menu and answer questions regarding dishes, ingredients, cooking methods and beverages. Take orders accurately and communicate them correctly to the Kitchen and Bar teams. Deliver food and beverage service in accordance with established standards and procedures. Proactively monitor tables throughout the entire guest experience, anticipating needs whenever possible. Ensure an appropriate pace of service and the correct sequence between the different stages of the meal. Adapt the approach and level of interaction to the needs and profile of each guest. Ensure a thoughtful and professional farewell, creating a positive final impression of the experience. 3. Product Knowledge and Suggestive Selling Maintain detailed knowledge of the food offering, including ingredients, cooking methods, accompaniments and key characteristics of each dish. Maintain strong knowledge of the beverage offering, including wines, cocktails, spirits and other relevant products. Stay up to date with menu changes, daily specials, unavailable items and new products. Provide guests with accurate information regarding allergens and dietary restrictions, in accordance with established procedures. Recommend dishes, beverages and pairings suited to guests’ preferences. Practise suggestive selling and upselling in a natural, responsible manner focused on enhancing the guest experience. Contribute to increasing the average spend per guest without compromising the quality or authenticity of the service. 4. Guest Experience Management Ensure a consistent, attentive and personalised guest experience throughout the entire service. Identify guest needs, preferences or signs of dissatisfaction and respond proactively. Independently resolve straightforward guest concerns within the scope of the role. Escalate complaints or more complex situations to the Front-of-House Manager, providing all relevant information. Follow up on the resolution of guest concerns whenever appropriate, ensuring that the guest feels properly assisted. Recognise returning guests and, whenever possible, take their preferences into account. Actively contribute to guest satisfaction, loyalty and the restaurant’s reputation. 5. Operational Coordination and Teamwork Maintain clear and effective communication with the Kitchen, Bar and other Front-of-House team members. Coordinate service timing and priorities, contributing to the smooth flow of the operation. Anticipate operational constraints and quickly communicate any situations that may affect service. Support colleagues during peak periods, regardless of the section or area assigned. Demonstrate the ability to manage the assigned service area independently, with strong organisation and prioritisation skills. Contribute to a positive, professional and collaborative working environment. Support the Front-of-House Manager in implementing operational instructions during service. 6. Support and Development of Team Members Support the onboarding and integration of new team members. Share best practices in service, product knowledge and internal procedures. Support less experienced team members during operations by answering questions and demonstrating procedures. Lead by example through consistent adherence to service standards and professional conduct. Share knowledge and contribute to the technical development of the team. Flag training needs or operational difficulties identified during day-to-day activities to the Front-of-House Manager. 7. Quality, Hygiene and Safety Strictly comply with all hygiene, food safety and HACCP procedures applicable to the role. Maintain high standards of personal hygiene, grooming and uniform presentation. Ensure the correct cleaning, use and maintenance of service materials and equipment. Comply with all established procedures regarding allergens and dietary restrictions. Identify and report any situation that could compromise the safety of guests, team members or the operation. Maintain the restaurant’s presentation and cleanliness standards throughout the entire service period. 8. Operational Procedures and Control Accurately record orders, amendments, cancellations and other transactions in the POS system. Comply with all billing and payment procedures applicable to the role. Ensure accuracy in the handling of bills, payments and associated documentation. Support the control of Front-of-House materials, utensils and consumables. Report breakages, losses, equipment faults or replenishment requirements. Assist with inventories and stock counts whenever requested. Contribute to reducing waste and ensuring the responsible use of resources. 9. End-of-Service Procedures Ensure the correct organisation and cleaning of the assigned area after service. Replenish materials and consumables required for the next service. Complete all closing procedures applicable to the role. Report relevant incidents, complaints, guest requests, stock shortages or identified needs to the Front-of-House Manager. Ensure that equipment, materials and service areas are properly organised and prepared for the next service. Technical Competencies Strong command of table service techniques. Solid food and beverage knowledge. Knowledge of wines and appropriate wine service. Knowledge of allergens and food safety procedures. Suggestive selling and upselling techniques. Ability to operate POS systems. Knowledge of billing and payment procedures. Knowledge of HACCP and good hygiene practices. Ability to organise and independently manage a section. Ability to perform effectively in high-volume, demanding operations. Behavioural Competencies Strong guest and hospitality orientation. Clear, warm and professional communication. Proactive mindset and ability to anticipate needs. Autonomy and strong sense of responsibility. Organisation and attention to detail. Ability to work effectively under pressure. Strong teamwork and willingness to support colleagues. Problem-solving ability. Maturity and emotional stability. Flexibility and adaptability. Professional attitude and well-groomed appearance. Commitment to quality and continuous improvement. Desired Profile Education or professional training in Hospitality, Restaurant Management or a related field is preferred. Minimum of 2–3 years’ experience in table service roles, preferably within mid- to high-end restaurant operations. Demonstrated experience independently managing a section or group of tables. Strong knowledge of food and beverage service. Wine knowledge and sales techniques will be considered an advantage. Ability to deliver personalised service and maintain high quality standards even during periods of high demand. Ability to support and act as a role model for less experienced team members. Strong communication and interpersonal skills. Knowledge of foreign languages, particularly English, will be considered an advantage. Key Performance Indicators Performance in this role should be reflected in: High levels of guest satisfaction. Consistent compliance with service standards. Accuracy and a low rate of errors in order taking and execution. Effective management of service timing and sequencing. Strong menu knowledge and ability to make appropriate recommendations. Positive contribution to suggestive selling and average guest spend. Ability to independently resolve operational situations. Effective coordination between Front of House, Kitchen and Bar. Consistent compliance with hygiene, safety and operational procedures. Positive contribution to team performance, working environment and professional development. Pagamento: 1 000,00€ - 1 600,00€ por mês Benefícios: Cartão/Ticket refeição Localização do trabalho: Presencial
Наблюдалась 2026-09-15, впервые 2026-09-11, источник — Indeed.