Waiter / Food Server / Food Attendant


Primary Responsibility and Accountability
Job Responsibilities:

      1. Ensuring Company Standards in delivering Total Guest Satisfaction through excellent quality of service are executed.
      2. Check with guests to ensure that they are enjoying their meals and follow standard procedures in guest complaints.
      3. Escort guests to their tables.
      4. Explain how various menu items are prepared, describing ingredients and cooking methods.
      5. Inform guests of daily specials.
      6. Present menus to patrons and answer questions about menu items, making recommendations upon request.
      7. Remove dishes, flatware and glasses from tables or counters, and take them to kitchen for cleaning.
      8. Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.
      9. Stock service areas with supplies of condiments, service water, food, tableware, and linens.
      10. Responsible in equipment handling and its preventive maintenance.
      11. Responsible for the implementation of serve-safe standards.


Minimum Required Qualifications:

    • Candidate must possess at least a Vocational Diploma / Short Course Certificate, Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent, or with an educational attainment of at least 2nd year college.
    • At least 1 year(s) of working experience in a fast food, casual, semi-formal or fine dining restaurant an advantage.
    • Knowledge in POS is an advantage. Open to multi tasking.
    • Smart, articulate and result oriented with Pleasing Personality.
    • Must be of good moral character, honest, and has no criminal record.
    • Must possess good communication skills and is aware of “guest focus” or customer oriented.
    • Must be neat-looking presentable and without evident tattoos.
    • Male or female, preferable not more than 26 years old.
    • Height must be at least 5’7″ for males and 5’4″ for females (barefoot) with acceptable proportions and limits in weight.
    • Knowledge in doing daily and bi-monthly station inventory of food, smallwares and equipment.
    • Must be hardworking and flexible in time schedule especially on weekends and holidays.
    • Highly organized, systematic and can work under pressure.
    • Has a good sense of initiative especially in maintaining the cleanliness of the work area.