Waiter / Steward

The Waiter/Steward is responsible for providing courteous, efficient, and professional food and beverage service to guests, ensuring a pleasant dining experience while maintaining hygiene and service standards.

Key Responsibilities

Guest Service

• Greet guests warmly, seat them, and present menus
• Explain menu items, specials, ingredients, and answer questions about dishes
• Take food and beverage orders accurately and relay them to the kitchen/bar
• Serve food and drinks promptly and in the correct order of service
• Check back with guests to ensure satisfaction and attend to requests
• Handle complaints politely and escalate to the supervisor when needed
• Present the bill, process payments, and thank guests on departure

Table Setup & Maintenance

• Set up tables with cutlery, crockery, glassware, napkins, and condiments
• Clear and reset tables promptly after guests leave
• Keep the service area, side stations, and dining area clean and organized

Coordination

• Coordinate with kitchen, bar, and cashier for smooth order flow
• Attend daily briefings and follow instructions from the captain/manager
• Support colleagues during busy periods

Hygiene & Safety

• Maintain personal hygiene and wear the prescribed uniform neatly
• Follow food safety and sanitation standards (FSSAI/hotel policy)
• Handle glassware, crockery, and hot items carefully to prevent accidents
• Report breakages, spills, or safety hazards immediately

Inventory & Stock

• Assist in stock checks of linen, cutlery, crockery, and glassware
• Report shortages or damages to the supervisor
• Required SkillsGood communication and interpersonal skills
• Customer-service orientation and a pleasant attitude
• Ability to carry multiple plates/trays safely
• Knowledge of food and beverage service etiquette
• Basic numeracy for billing
• Teamwork, punctuality, and ability to work under pressure
• Knowledge of local language and basic English (additional languages are a plus)

Qualifications & Experience

• Minimum 10th/12th pass; a diploma or certificate in Hotel Management/Food & Beverage Service is preferred
• 0–2 years of experience in a restaurant, hotel, or catering setting (freshers may be considered)