Waitress Cum Cashier

Be punctual at work, 10 minutes ahead of schedule, efficient and assume at all times a pleasing courteous and helpful attitude towards guests.  During the course of service he is not to speak a loudly to another colleague or joke around.  Constantly strives hard to give excellent and friendly service.  Greet guests on arrival with a broad smile.  Promptly relay any Customers complaints irregardless of how minor it may seem as feedback or for action.  Be always well groomed and neatly dressed in the prescribed uniform and does not wear any jewellery while on duty.  Always be aware of his working schedule assigned on the duty roster. Required to be punctual reporting to work or otherwise to provide adequate advance notice due to unforeseen circumstances whereby he is not able to adhere to the schedule provided.  Never use equipment for any purpose for which it is not intended either by house rules or custom.  Required to be familiar with the selected menu and the following information as well as: - Ingredients used - Method of preparation - Time needed for preparation of each dish - Depending on the requirement Responsibility of the waiter to be critical and report to his superiors if the food prepared is not up to expectation. Ensure that all hot and cold food items are to be served on the correct food platters.  Responsible to the Asst. Banquet Manger, Supervisor or Captain for the proper set-up of each table to be in place. Ensure that all S/S ware is neatly aligned, clean and unspotted.  Ensure that glassware is clean and unspotted and that the salt and pepper shakers are clean inside and filled; sugar packets holders are properly cleaned and are neatly arranged.  Be completely be familiar with all instructions in the food and beverage Service Manual and particularly with those pertaining to the specifications for food and beverage service. To follow instructions given by the superiors at all times during the course of serving.  When transfering food from a serving container to a plate, to always do so in a neat and proper manner. When serving beverages, to make sure that all glasses are clean and free of stains.  Be familiar with the various drinks order and respective glasses to be used. Be able to recognize the various drinks and proper usage of stir sticks.  The waiter is usually assigned to a specific station that he must be completely in charge, but may be called upon during the course of service to help in another room or station whenever necessary.  Should any guest require a waiter’s service, regardless if the guest is seated in another waiter’s station, the waiter must be helpful and answer in the affirmative. He must see that the request is followed, either by himself or by relaying it to the waiter on that station in charge.  Must be aware of all the house rules and not only obey them, but he should assist in enforcing them. Conducts himself in the best manner so as to encourage his fellow employees to do likewise.  Expected to always maintain a positive attitude towards guests and build favorable guest relations