Updated: Feb 16
General Responsibilities (Before Operations):
Ensure the proper set up in all areas of the restaurant: check that all tables are stable and do not wobble and position all items at the center of tables according to your establishment’s procedures.
Put the trash away.
Wipe the chairs and be sure they are clean and set at an appropriate distance from the tables.
Prepare the waiter station: supply the station with cutlery, napkins, ashtrays, parmesan cheese, 2 pitchers of water, sugar, clean and full salt & pepper shakers.
General Responsibilities (During Operations):
Greet customers in a professional manner, introduce yourself and offer Panna water or San Pellegrino (always try to sell it before offering tap water).
Serve bread and take the drinks order, repeat full order to make sure no mistakes were made and ensure the drinks are delivered promptly to the table.
Assist the waiter/waitress in pouring water or wine, remember: always ladies first.
If needed, assist the waiter/waitress in carrying food to the table and resetting table.
Clear dishes from tables and other necessary areas to ensure a high standard of table maintenance.
Ensure the kitchen knows when the table is dome with the appetizer.
Have accurate stock of needed items, like extra plates or napkins, at all times during business hours.
Keep a very orderly work station during business hours.
Report all special request and guest complains to the waiter/waitress, regardless how small you think they are.
Attend the guest during their entire dining experience.
For entire removal of all items, always clear a table with a tray.
Never put your fingers inside of glasses, used or clean.
Present the dessert menus, explain them if necessary and take order. Always offer special coffees while they wait. Ensure quality and accuracy.
Must have experience of minimum 1 year.
English and Spanish a must; multilingual a plus.
Education: MAVO level.
Must be able to work nights, weekends and some holidays.
Food handlers permit required (carchi berde).
Understanding and knowledge of safety, sanitation and food handling procedure.