Job Summary

The objective of the Waiter is to offer guests a remarkable and exceptional dining experience. In addition, it is the waiter’s role to ensure the proper brand message is communicated at all times, create a pleasant environment for guests and colleagues; to up-sell and always act in a manner that is befitting of SLOW

  • Minimum Qualification: OND
  • Experience Level: Entry level
  • Experience Length: 3 years

Job Description/Requirements

RESPONSIBILITIES

  • Follow and complete all and any instructions given to you by senior member of staff
  • Demonstrate respect to management and staff
  • To set an example of excellence among staff and co workers (see Standards of Excellence)
  • Keep a high standard of personal hygiene and appearance
  • Ensure smooth running of operations, and of all guests’ requirements and to consistently maintain the standards of service at all times (see Service Standards)
  • To implement policies and systems as required by management
  • Ensuring the cleanliness of the restaurant by following up on the cleaning schedule as designated by management and supervising the cleaners systematically – it is every member of the team’s responsibility to ensure that the restaurant is clean at all times
  • Ensuring appropriate mis-en-place has been prepared and that all the needed tools for service are ready prior to service.
  • Support any member of staff when not occupied
  • Clear tables after guests, wipe tables and/ or seats with appropriate cleaning materials and replace all utensils, chinaware and glassware.
  • Drop dirty dishes in the dishwashing section and scrape any leftovers into the bin
  • Clean up spilled food or drink or broken dishes and remove trash
  • Restock all service counters with utensils, chinaware, glassware, menus and condiments
  • Approach all guests in the correct manner according to SLOW standards
  • To address guests with their names whenever possible
  • Attend briefings and relevant departmental meetings
  • Carry out any reasonable task that is set out by management
  • Adhere to all policies outlined by management
  • Follow all service steps as outlined by management


PERSON SPECIFICATION

  • Must possess SSCE/OND/Catering Diploma
  • Must be confident and have friendly disposition
  • Must be very courteous,
  • Good understanding of food combination and product Knowledge.
  • Must possess good communication skill


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