Waiter/Waitress

MED OVEN SAL

Greeting and Seating Guests: Welcome guests with a warm and friendly attitude, escort them to their tables, and present menus.


Taking Orders: Accurately record guests' food and beverage orders, ensuring special requests and dietary restrictions are noted.


Menu Knowledge: Familiarize yourself with the menu items, including ingredients, preparation methods, and recommendations. Provide guests with information about daily specials and promotions.


Serving Food and Drinks: Deliver orders to tables promptly and accurately, ensuring correct placement and presentation. Handle food and drink service with care and attention to detail.


Upselling and Recommendations: Suggest additional items, such as appetizers, desserts, or beverages, to enhance the guest experience. Make personalized recommendations based on guests' preferences.


Beverage Service: Serve alcoholic and non-alcoholic beverages, including pouring wine, mixing cocktails, and preparing coffee or tea.


Table Maintenance: Ensure that tables are set with clean utensils, napkins, and condiments. Clear used dishes and reset tables promptly for incoming guests.


Customer Interaction: Engage with guests, answer questions about menu items, and provide information about the restaurant. Address any concerns or inquiries professionally and courteously.


Cash Handling and Transactions: Process guest payments accurately, handle cash transactions, and provide correct change. Issue receipts and process credit card payments.


Collaboration with Kitchen: Communicate orders to the kitchen staff, ensuring accurate preparation and timely delivery. Coordinate with kitchen staff to accommodate special requests or modifications.


Teamwork: Collaborate with fellow servers, host/hostesses, and kitchen staff to ensure efficient and coordinated service.


Cleanliness and Hygiene: Maintain a clean and organized work area, including wiping down tables, chairs, and service stations. Adhere to food safety and sanitation standards to ensure the safety of guests.


Problem Solving: Handle guest complaints or issues professionally and escalate to the supervisor if needed. Find solutions to challenges that may arise during service.


Multi-Tasking: Juggle multiple tables and tasks while prioritizing guest needs and maintaining a positive demeanor.