Waiter/Waitress

Job Description

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OVERVIEW/BASIC FUNCTION:
Take food and beverage orders, retrieve and serve alcoholic/non-alcoholic
beverages and food orders to guest tables according to hotel specifications,
courteously and efficiently. Collect payments. Assist in the maintenance of
the restaurant area and equipment.

OSHAD RESPONSIBILITIES:

While at work, (and while on work premises) an associate shall:
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Take reasonable care of their own health and safety.
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Take reasonable care of the health and safety of a person and the workplace,
that may be affected by their acts or omission at work;
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Cooperate with full compliance with Hotel's developed OSHMS policies, OSHMS
procedures & operational works instruction in order to protect the health and
safety of the people.
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Report to immediate supervisor any situation which they have reason to believe
could present a hazards and which they cannot themselves correct;
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Report all OSH incidents and work related injuries; and
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Not intentionally or recklessly interfere with or misuse anything provided
(e.g. Equipment & machineries, PPE, etc.) at the Hotel's workplace in the
interest of health, safety, welfare or protection or management of the
workplace.
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Participate in conduct of OSH related planning and implementation in order to
achieve the Hotel's OSH objectives, targets & program.
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Attend all training arranged by Hygiene, Health & Safety Manager such as OSH
training, safety Induction, on the job training, tool box talks, etc.

ACCOUNTABILITY:
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Held accountable and committed whatever it takes to comply with the company's
OSHMS Policies, OSHMS Procedure, & Operational Works Instruction and any other
relevant legislation applies within the organization.
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Held accountable to take care of his own health and safety, other person in
the workplace that may be affected by their acts or omission at work.
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To report to his supervisor or respective Manager.

QUALIFICATIONS:
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Experience: Minimum three years' experience as a waiter.
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Education: High school diploma.
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General Skills: Must be able to perform job functions with attention to
detail, speed and accuracy; prioritize, organize and follow-up; be a clear
thinker, remaining calm and resolving problems using good judgment; follow
directions thoroughly; understand a guest's service needs; work cohesively
with co-workers as part of a team; work with minimal supervision; maintain
confidentiality of guest information and pertinent hotel data.
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Technical Skills: Ability to understand guests' service needs; ability to be
well organized, maintain concentration and think clearly when providing
service to guests within any given period of time; ability to focus attention
on details; ability to suggestively sell restaurant menu items, beverages and
wines; ability to access and input information into P.O.S. system; ability to
maintain good coordination and timing while serving orders quickly; ability to
exert physical effort in transporting food and beverage guests; ability to
endure abundant physical movements throughout the work areas.
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Language: Required to speak, read and write English, with fluency in other
languages preferred.
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Licenses & Certifications: Minimum ‎21 years of age to serve alcohol.