Waiter/ Waitress
Reporting to: Restaurant Managers 
 
Job Summary 
The Waiter primary role is to serve the table and manage the service order, with main responsibility of the guest care and section service in its entirety. The Waiter takes guidance and instructions from the Head Waiters and Restaurant Managers and serve tables following the service protocols. 
The Waiter has also the responsibility to guide and direct the Commis Waiters in matters of service needs, cleaning, cutlery polishing and all other service maintenance duties. 
 

Responsibilities

 
Pre-Service:

• Attend the briefings, meetings, and training sessions
• Be fully knowledgeable of Duck and Rice offers, products and events
• Learn specials and limited availability items
• Set up the restaurant to specified standard for service
• Complete mise en place for the shift (glasses, cutlery, crockery, napkins, cloths, etc.)
• Check all the menus and replace if required (covers and inserts)
• Prepare all the rubbish bins for the service
• Be fully prepared for the guests you are expecting, including any special requests
• Perform daily cleaning duties as assigned

 
Service:

• Welcome the guests and seat them with care (assisting with table and chairs etc.)
• Provide a welcoming, professional, and personalised service at all times
• Acknowledge regular guests
• Always follow full sequence of service
• Present the menus according to standard operating standards
• Take orders and enter the EPOS system, ensuring a well-balanced order
• Manage dishes order, arrival and deliver dish service to standards
• Support sommeliers with soft drinks service as required
• Be aware of return times and update Restaurant Managers on any changes
• Accompany guest to their destinations (table, bathroom, exit etc.)
• Follow table set up and maintenance as laid out during training
• Pass all guest’s messages or requests to Manager
• Give constant feedback to Managers about guests, food presentation and quality, wait times on food and beverages
• Observe the floor and anticipate guests’ requirements and communicate to the Manager if any assistance is required.
• Assist the Managers to rectify any issues or complaints.
• Present bills to guests and take payment according to company guidelines
• Bid farewell to guests
• Set tables in good time and to specified standard

 
 
Post-Service:

• Ensure a smooth handover at the end of the shift
• Check menus and bill folders orders and enter into the EPOS system
• Complete all assigned closing duties

General and Statutory

• Develop and maintain exemplary food and beverage knowledge
• Maintain high levels of personal appearance and grooming as per company standards
• Be fully conversant of all the Company’s policies and company handbook
• Ensure that no actions, on the part of either a customer or member of staff, in any ways jeopardise the restaurants liquor licence
• To pass all compliance training 

                          Health and Safety
                          Food Hygiene
                          Emergency Procedures
                          COSSH