Food And Beverage Associate

JOB TITLE - Waiter

UNIT - Muro

REPORTING TO - Team Leader, Supervisor, Assistant Restaurant Manager, Restaurant Manager, General Manager

OBJECTIVE -

To perform duties to the highest standard in line with the restaurant’s training, service philosophy, and operational expectations, ensuring an exceptional guest experience at all times.

KEY RESPONSIBILITIES

1. Pre-Shift Briefings & MeetingsAttend all scheduled briefings and meetings

• Learn daily specials and limited-availability items
• Be familiar with expected guests, including VIPs and regulars
• Understand the section plan for the shift

2. Pre-Shift Preparation Duties

• Clean and prepare all tables and chairs
• Fold napkins
• Polish cutlery and glassware
• Assist with stock counts as required
• Set up the restaurant according to specified standards
• Stock the restaurant for service (glasses, cutlery, crockery, condiments, napkins, black cloths, trays, etc.), ensuring all items are clean and in good condition
• Complete assigned daily cleaning tasks
• Check menus, covers, and inserts; replace if required
• Stock pass sections with sauces, cutlery, crockery, and condiments
• Review daily specials and item availability
• Ensure full readiness for anticipated guests

3. During Service

• Welcome guests warmly and seat them with care
• Provide friendly, courteous, and professional service at all times
• Recognize regular guests and remember their names where possible; maintain communication with managers
• Present menus according to restaurant standards
• Take orders accurately and enter them into the POS system
• Serve drinks with attention to presentation and style
• Use position numbers to minimize guest disturbance
• Follow the prescribed order of service
• Monitor return times and coordinate with the manager and reception supervisor
• Escort guests when required (tables, restrooms, exits), always allowing guests to pass first
• Communicate all guest requests or feedback to management
• Ensure stock is replenished throughout the shift
• Clear and reset tables promptly and to standard
• Clean tools, work surfaces, and service areas (black cloths, sinks, shelves, cupboards, etc.)
• Clean and dry spillages immediately
• Welcome and farewell guests appropriately
• Fold napkins and polish stock as required
• Check menus and bill folders regularly

4. End-of-Shift Duties

• Complete all assigned closing and cleaning tasks
• Ensure service areas are left clean, stocked, and organized

5. General Service Awareness

• Maintain thorough knowledge of all menus
• Develop menu engineering and upselling skills
• Provide regular feedback to managers
• Observe guests throughout their dining experience and alert management promptly if dissatisfaction is noted
• Deliver exceptional service in a professional, discreet, and unobtrusive manner

6. Training & Development - Assist with training other staff members as directed by the General Manager

7. Policies, Safety & Compliance

• Be fully conversant with all company emergency procedures
• Understand and comply with all HR policies and staff welfare guidelines
• Maintain vigilance to minimize customer and staff theft
• Ensure liquor licence requirements are strictly followed
• Ensure no actions jeopardize the restaurant’s liquor licence
• Take responsibility for the security of restaurant and bar premises
• Understand the operational layout and location of all equipment

Ensure continuous compliance with:

Health & Safety

Food Hygiene

Maintenance

Emergency Procedures

Liquor Licensing

8. Grooming & Appearance

• Report for duty in appropriate attire
• Maintain high standards of personal appearance and hygiene at all times

GENERAL RESPONSIBILITIES

1. Lead by example in professionalism, hygiene, and conduct
2. Maintain positive working relationships with colleagues, other departments, and suppliers
3. Provide courteous, attentive, and efficient service to guests and colleagues
4. Carry out any reasonable additional duties assigned by the General Manager
5. Adapt to operational changes as required
6. Attend and actively participate in staff briefings and meetings

HEALTH, SAFETY & STAFF WELFARE

• Adhere to all Health & Safety and Food Hygiene legislation and company policies
• Maintain impeccable cleanliness throughout the operation
• Report and rectify hazards immediately
• Be fully aware of fire and emergency procedures
• Ensure safety of guests, staff, and property by enforcing company regulations and applicable laws
• Ensure all staff are trained to perform duties safely
• Promote a culture of Health & Safety awareness
• Uphold equality and non-discrimination in the workplace
• Support staff welfare, disciplinary, and grievance procedures as per company policy
• Ensure the highest standards of personal hygiene are maintained
• Stay updated on licensing legislation and relevant changes