Waitress Anar Restaurant LLC

Preferably Arabic Speaker

GENERAL SUMMARY

Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each Waiter/Waitress’s primary objective is to show our guests such a marvelous time they will want to return again and again.

MAIN DUTIES:

• Greet guests in a friendly, positive manner and make them feel at home.

• Responsible for ensuring guests received the highest possible level of service to maintain overall satisfaction on a consistent basis.

• Make all our guests feel comfortable and let them know you’re there to personally take care of them.

• Responsible for attending on-going training on full-time and ensure compliance of company standards and procedures.

• Maintain standards of food and beverage quality as established through restaurant standards, policies and procedures.

• Follow and maintain service quality assurance.

• Arranges proper mis-en-place for busy operation.

• Arrange all side station before and after the service. (complete and clean cutleries, glasses and condiments)

• Be courteous, warm, smiling while dealing with guests.

• Be efficient, fast and serve with confidence and flair.

• To use up-selling techniques when selling food and beverage items.

• Clean all areas in restaurant for hygiene purpose.

• Must learn and describe the food/menu proficiently. Inform guests of specials and menu changes.

• Must communicate with the guest to ensure that they are enjoying their meals and take actions to correct any problems.

• Check all glassware and utensils for cleanliness and appearance.

• Correctly post all sales.

• Prepare final bill, present cheque to guest, accept payment, process credit card charges or make change (if applicable).

• Ability to use Micros and understand all features available.

• In case of cash payments, ensure to receive and return accurate amount.

• Be willing and ready to assist colleagues as and when situations arise.

• Thank guest and invite them to return.

• Recognize regular guests and remember their names for the personal service touch.

• Maintain a clean and orderly restaurant during service.

• Prepare a requisition for all items necessary to bring the restaurant inventory back to par stock level after service.

• Turn off all equipment and secure all inventories after service.