Waiter / Steward

• Key ResponsibilitiesMaintain cleanliness and hygiene of the dining area, service areas, kitchen, and assigned workspaces.
• Assist the service team in setting up tables, arranging cutlery, crockery, glasses, and other service items.
• Clear and clean tables promptly and efficiently.
• Support Captains and service staff during busy operating hours.
• Wash, clean, and properly store crockery, cutlery, glassware, and kitchen equipment as required.
• Assist the kitchen team with basic support activities and ensure proper hygiene standards are maintained.
• Ensure all cleaning materials and equipment are used safely and stored properly.
• Follow food safety, hygiene, grooming, and sanitation standards at all times.
• Assist in maintaining adequate stock of service items and report shortages or damages to the supervisor.
• Handle guest requests courteously and direct any complaints or concerns to the appropriate supervisor.
• Maintain a clean, neat, and professional appearance throughout the shift.
• Follow company policies, SOPs, safety procedures, and instructions from supervisors.
• Support opening and closing activities of the restaurant as assigned.
• Cooperate with colleagues and contribute to smooth restaurant operations.
• Perform any other duties assigned by the Branch Head, Restaurant Manager, Captain, or Supervisor.
• Skills & CompetenciesGood communication and interpersonal skills.
• Customer-friendly and service-oriented attitude.
• Basic understanding of cleanliness and hygiene standards.
• Ability to work as part of a team.
• Physically fit and able to work for extended periods when required.
• Ability to work under pressure during peak business hours.
• Punctual, disciplined, responsible, and willing to learn.
• Qualification & ExperienceMinimum qualification: 10th / 12th standard preferred.
• Freshers may be considered.
• Previous experience in restaurants, hotels, cafés, or other hospitality establishments will be an advantage.

Reporting To - RESUARANT MANAGER