OVERALL OBJECTIVES

The job of Restaurant Waiter / Waitress is executed satisfactorily when:

1. All rules & regulations are strictly adhered within the hotel including hotel’s policy on fire and safety as well as hygiene regulations including HACCP.
2. The service team is well managed, having delegated the appropriate tasks to the team members.
3. A High quality of product and service is maintained in the outlet.
4. The outlet is developed in an entrepreneurial manner, looking for opportunities to generate more business at all times.

MAIN RESPONSIBILITIES

1. Responsible to Head Waiter / Waitress, Supervisor, Assistant Manager, Outlet Manager.
2. Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and nametag at all times according to the hotels dress code & Kempinski grooming standards, maintaining a high standard of personal appearance and hygiene at all times.
3. A courteous, professional and efficient service is provided at all times.
4. All duties and tasks are performed as per the tasks required at the outlet.
5. Be knowledgeable of all services and products offered by the hotel.
6. Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
7. Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
8. Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
9. Ensure that the place of work and surrounding area is kept clean and organized at all times.
10. Successfully perform opening and closing procedures established for the assigned outlet
11. Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
12. Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
13. Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
14. Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
15. Maintain a good rapport and work relation with staff in the assigned department and within the hotel.
16. Attend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled.
17. Undertake reasonable tasks and secondary duties as assigned by the Department Head.
18. Respond to any changes in the department as dictated by the hotel management.
19. Assist in carrying out scheduled inventories of products and operating equipment.
20. Perform any other assigned reasonable duties and responsibilities as assigned.
21. Project at all times a positive and motivated attitude and exercise self-control.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.