Waiter / Steward

Role of a Steward/Waiter in the Café

1. Guest Service Duties

• Warmly greet guests at the table and present the menu.
• Answer guest queries about food, beverages, sheesha (if applicable), and make recommendations.
• Take accurate orders (via KOT/POS system or directly into KDS).
• Ensure special requests (allergies, spice level, Jain food, etc.) are noted and conveyed properly to the kitchen.
• Serve food and beverages professionally (right plate to right guest, correct cutlery, correct sequence).
• Regularly check guest satisfaction during the meal.
• Handle complaints politely and escalate to the Captain/Manager if needed.
• Suggest add-ons (starters, desserts, beverages) to increase average bill value.

2. Coordination & Communication

• Act as the communication bridge between the guest and the kitchen/bar/sheesha team.
• Inform captains about guest concerns or special guests (VIPs, regulars, big spenders).
• Update kitchen/bar about the order status and pick up food promptly when ready.
• Assist in smooth table turnover by coordinating with housekeeping and bussers.

3. Hygiene & Cleanliness

• Maintain personal hygiene and follow grooming standards (uniform, clean hands, trimmed nails).
• Keep the table setup neat (cutlery, napkins, glasses properly arranged).
• Ensure the service area, trays, and side stations are always clean and stocked.
• Follow food safety and hygiene protocols strictly.

4. Billing & Settlement

• Present the bill politely and handle payments (if assigned) or coordinate with cashier.
• Ensure no billing mistakes (double items, missed items).
• Thank the guest and invite them to visit again.

5. Reporting & Discipline

• Report daily to the Captain or Restaurant Manager.
• Maintain punctuality and discipline (no phone use, no gossiping, always attentive).
• Follow café’s service SOPs (sequence of service, upselling points, complaint handling).

6. Daily Routine of a Steward

1. Pre-opening: Grooming check, setup tables, refill cutlery, prepare service station.
2. Service hours: Take orders, serve food/drinks, clear tables, upsell, assist captains.
3. Closing: Help clean service area, return cutlery/glassware, report any issues (breakage, guest feedback).