Waiter / Steward

Job Description: F&B Service Steward / Waitstaff

Department: Food & Beverage (F&B) Service

Reports To: Restaurant Captain / F&B Supervisor / Restaurant Manager

Employment Type: Full-time / Shift-based

Job Summary

The F&B Service Steward (Waiter/Waitress) delivers front-of-house guest service in restaurants, banquets, or room service operations. Responsibilities include welcoming guests, explaining menus, taking accurate orders, serving food and beverages, handling payments, and maintaining a clean dining environment.

Key Responsibilities

Guest Service & Order Management:

Greet and seat guests promptly with a warm, professional demeanor.

Present menus, answer questions about ingredients, preparation methods, and allergens, and provide recommendations or upselling suggestions.

Accurately record food and beverage orders using the Point of Sale (POS) system and relay special requests directly to the kitchen or bar.

Food & Beverage Delivery:

Pick up prepared orders from the kitchen pass or bar and serve them according to standard table-service protocols.

Ensure food is served at the correct temperature and drinks are delivered promptly.

Check back on guests during the meal to address requests and ensure guest satisfaction.

Table Maintenance & Mise-en-place:

Clear empty plates, glasses, and used cutlery throughout the meal (bussing).

Reset tables with clean linen, flatware, glassware, and condiments between seatings.

Complete daily side-work: fold napkins, polish silverware and glassware, restock service stations, and prepare condiments.

Billing & Cash Handling:

Prepare and present accurate guest bills.

Process payments via credit/debit cards, mobile payments, or cash, returning change promptly.

Hygiene, Health & Safety:

Maintain personal grooming and uniform standards according to venue policy.

Follow food hygiene regulations, handling tableware and glassware strictly by bases or stems.

Report guest complaints, broken items, or safety hazards immediately to the floor supervisor.

Requirements & Qualifications

Education: High school diploma or equivalent; a diploma or degree in Hotel Management / Hospitality is an advantage.

Experience: 6 months to 2 years of prior experience in a casual dining, fine dining, or hotel banquet setup (entry-level candidates accepted for trainee steward positions).

Skills:

Strong verbal communication and interpersonal skills.

Basic familiarity with POS software (e.g., Micros, Toast, Petpooja).

Calm demeanor under pressure during peak service hours.