Waiter / Steward

Here are detailed job descriptions for a Restaurant Captain and a Waiter / Waitress, which you can tailor based on your establishment's requirements.

Restaurant Captain

Job Summary

The Restaurant Captain oversees table service in a designated section of the dining room. Acting as a bridge between the front-of-house staff, kitchen, and guests, the Captain ensures high service standards, assists with complex guest requests, and manages the performance of waiters and stewards.

Key Responsibilities

Section Management: Supervise and direct waiters and stewards in the assigned dining area to ensure smooth service flow.

Guest Greeting & Seating: Welcome guests warmly, present menus, and guide them on specials, beverage pairings, and chef recommendations.

Order Taking: Take food and beverage orders accurately using the POS system and communicate special dietary requirements to the kitchen.

Service Standards: Ensure tables are set correctly, food is served at proper temperatures, and table clearances are handled promptly.

Complaint Handling: Address guest concerns or feedback immediately with tact and professionalism, escalating to the manager if necessary.

Upselling: Actively promote high-margin menu items, beverages, and daily specials to enhance guest experience and boost sales.

Closing & Billing: Ensure billing is accurate, process payments, and assist with shift closing routines.

Key Requirements & Qualifications

Education: Higher Secondary (10+2) or a Diploma/Degree in Hotel Management/Hospitality.

Experience: 2–4 years of experience as a waiter or senior steward in a reputable restaurant/hotel.

Skills: Excellent communication, leadership, multitasking, and problem-solving skills. Good knowledge of food, wine, and POS operations.

Waiter / Waitress (Food & Beverage Steward)

Job Summary

The Waiter/Waitress is responsible for delivering direct, courteous, and efficient dining service to guests. They take orders, serve meals and beverages, maintain clean tables, and ensure guest satisfaction throughout the meal.

Key Responsibilities

Table Setup: Prepare tables before service with clean linens, tableware, glasses, and condiments.

Order Taking & Delivery: Present menus, answer guest questions about ingredients, take orders, and deliver food and beverages promptly.

Table Maintenance: Clear dirty dishes, replenish drinks, and maintain a tidy table setting throughout the guest's visit.

Guest Assistance: Respond attentively to guest requests and report any complaints or issues immediately to the Captain or supervisor.

Billing Assistance: Present accurate checks to guests and handle cash or card payments under supervision.

Side Work: Perform opening, ongoing, and closing duties like polishing cutlery, wiping tables, and restocking service stations.

Key Requirements & Qualifications

Education: High school diploma/10th standard pass (Diploma in Hospitality is a plus).

Experience: 0–2 years of experience in food service or hospitality. Freshers with good communication are often welcome.

Skills: Polite demeanour, active listening, stamina to stand/walk for long hours, and basic arithmetic skills for handling checks.