DUTIES AND RESPONSIBILITIES

• Provides a friendly and personalized welcome for guests
• Offers attentive service and adapts to any constraints guests may have
• Heeds any remarks made by guests and ensures follow-up
• Establishes good relations with guests, offering advice and fostering customer loyalty
• Promotes the F&B offer
• Is attentive to guests’ requests and respects them
• Helps gain customer loyalty through the high standard of service
• May be asked to receive deliveries and check food items
• Completes the following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
• Before every worksheet, finds out about dish composition and any shortages
• Organizes his/her work to suit fluctuations in numbers, events and guests
•  Ensures the equipment used remains in good condition 
•  Communicates and works in close and constant cooperation with the kitchen to ensure an excellent standard of Increases the average amount billed
• Ensures that the workplace remains clean and tidy and the safety of consumable goods by always respecting HACCP regulation
• Respects the instructions and safety guidelines for the equipment (s) he uses
• Applies the hotel’s security regulations (in case of fire etc.)
• Applies the regulations on the sale of alcoholic beverages

SKILLS / QUALIFICATIONS REQUIRED

• OND/HND/Bachelor’s degree in Hotel Management or in any other related field
• Certifications or  Vocational Trainings in Restaurant Management , Food and Beverage or in any other related course
• 2-3 years’ work experience as a waiter/ waitress in a hotel or restaurant
• Good memory
• Attention to detail and hygiene
• Good interpersonal skills and self-confidence
• Good service, sales and negotiation skills
• Ability to work as part of a team