Restaurant Waiter

Key Responsibilities

A. Guest Service & Hospitality

• Greet and welcome guests in a friendly, professional and courteous manner.
• Assist guests with seating arrangements when required.
• Present menus and explain dishes, beverages and available specials.
• Answer general guest inquiries regarding menu items and restaurant services.
• Attend to guest requests promptly and professionally.
• Ensure guests receive attentive and efficient service throughout their dining experience.
• Address routine guest concerns and refer complaints to the supervisor when necessary.

B. Order Taking & Food and Beverage Service

• Take accurate food and beverage orders from guests.
• Enter orders into the restaurant's Point of Sale (POS) system when trained and authorized.
• Communicate orders and special requests accurately to the kitchen.
• Serve food and beverages according to restaurant service procedures.
• Ensure the correct orders are delivered to the appropriate guests and tables.
• Monitor assigned tables and respond to additional guest requirements.
• Clear used plates, glasses and cutlery during and after service.
• Present bills and assist with payment procedures when authorized.
• Coordinate with kitchen and service staff to maintain timely order delivery.

C. Table Preparation & Dining Area Management

• Prepare dining tables before restaurant opening and service periods.
• Arrange cutlery, crockery, glassware, napkins and other table accessories.
• Maintain cleanliness and organization of assigned tables and service stations.
• Reset tables promptly for incoming guests.
• Replenish service supplies as required.
• Ensure assigned dining areas remain presentable during operating hours.

D. Menu Knowledge & Guest Assistance

• Develop good knowledge of the restaurant menu, ingredients and preparation styles.
• Explain menu items clearly and provide suitable recommendations.
• Inform the kitchen about special dietary requirements and food allergies.
• Verify allergen-related information with authorized kitchen staff rather than making assumptions.
• Suggest suitable additional items when appropriate.
• Maintain awareness of unavailable items and daily specials.

E. Teamwork & Operational Coordination

• Coordinate effectively with chefs, kitchen staff and fellow service employees.
• Follow instructions from the Restaurant Manager, Captain and Floor Supervisor.
• Assist colleagues during busy service periods.
• Follow assigned opening and closing procedures.
• Maintain punctuality, teamwork and professional conduct.
• Report service issues, equipment problems and guest concerns to the supervisor.

F. Hygiene, Safety & Professional Conduct

• Maintain appropriate personal hygiene and grooming standards.
• Wear the prescribed uniform neatly and professionally.
• Follow food handling, sanitation and workplace safety procedures.
• Handle plates, glasses, cutlery and service equipment safely.
• Comply with restaurant policies and operational procedures.

Role Scope: The position focuses on guest service, food and beverage service, table preparation, table clearing and routine dining-area upkeep. General housekeeping, kitchen cleaning and deep-cleaning duties are not primary responsibilities.

Pay: AED1,200.00 - AED1,500.00 per month

Work Location: In person