CAPTAIN/ SUPERVISOR WAITER/ WAITRESS

Roles & Responsibilities

Roles & Responsibilities

Job Description:

1. Supervise and guide junior service crews/ waiter/ waitress.

2. Prepare tables for meals, including setting up items such as linens, silverware and glassware. Arrange tables and dining areas.

3. Fill salt, pepper, sugar, cream, condiment and napkin containers. Stock serving station or dining areas with supplies.

4. Stock service areas with supplies such as coffee, food, tableware and linens.

5. Prepare hot and cold beverages in the machine.

6. Greet guest and welcome them.

7. Escort customers to their tables and assist guests with seating arrangement.

8. Assist cashier by answering phones to take reservations and by greeting, seating and thanking guest.

9. Remove dishes and glasses from tables or counters and take them to kitchen for cleaning.

10. Clean tables or counters after patrons have finished dining.

11. Perform cleaning duties such as sweeping, mopping floors, and taking out trash.

12. Adhere to all relevant food hygiene & safety house rules.

Cashiering Job Scope (When needed)

1. Receive payments and present change to customers

2. Function as the host/hostess of the restaurant

3. Make reservations for customers

4. Appeal to impatient or irritated customers, especially during rush hours

5. Manage the register, including all credit card and cash operations

6. Ensure a balance of the register at the end of the shift or working period

7. Answer the restaurant telephone for enquiries and reservations

Tell employers what skills you have

Housekeeping
Attentive
Restaurant Management
Cashiering
Customer Oriented
Customer Satisfaction
Team Player
Customer Service
Restaurant Operation
Food Safety and Hygiene