Server

How you will make an impact (Key responsibilities): 1. Leadership & Relationship Management  Maintain a positive and professional attitude while engaging with guests and supporting team members during service.  Communicate clearly with the kitchen, cashier, and service teams to ensure accurate order flow and timely food delivery.  Assist colleagues during busy periods by helping with seating, clearing tables, and supporting overall service operations.  Build warm, friendly relationships with guests to enhance their dining experience and encourage repeat visits. 2. Compliance & Safety  Follow all hygiene, safety, and sanitation standards when handling food, beverages, and service equipment.  Ensure tables, service areas, and utensils are cleaned and maintained according to brand and regulatory requirements.  Adhere to safe food-handling practices, allergen awareness protocols, and proper service procedures.  Report any safety hazards, equipment issues, or hygiene concerns to supervisors to maintain a safe dining environment. 3. Training & Development  Support the training of new service staff by demonstrating proper order-taking procedures, guest interaction etiquette, and hygiene practices.  Apply feedback from supervisors to improve speed, accuracy, and overall service performance.  Assist colleagues by sharing product knowledge, menu details, and best practices to enhance team capability.  Maintain a willingness to learn and adapt to new service standards, menu updates, and operational improvements. 4. Financial Management  Help minimize operational costs by reducing order errors, managing table turnovers efficiently, and handling items with care.  Support inventory control by monitoring the availability of service items such as cutlery, condiments, and tableware.  Contribute to sales performance through effective upselling, menu knowledge, and promoting daily specials.  Ensure accurate handling of bills, payment methods, and customer transactions to maintain financial accuracy and reduce discrepancies. Qualifications & Skills  High school diploma or equivalent; a certificate in Hospitality or Customer Service is an advantage.  1–2 years of experience in a service or customer-facing role within the F&B or hospitality industry.  Strong communication and interpersonal skills to engage warmly and professionally with guests.  Ability to work efficiently in a fast-paced environment while maintaining accuracy and service quality.  Good knowledge of basic food and beverage service standards, hygiene practices, and order-taking procedures.  Strong teamwork, multitasking, and problem-solving abilities to support smooth service flow.  Familiarity with POS systems and basic billing procedures is an advantage.

High school diploma or equivalent; 1–2 years of experience in a service or customer-facing role within the F&B or hospitality industry.

Leadership & Relationship Management: Maintain a positive and professional attitude with guests and support team members; communicate with kitchen, cashier, and service teams for accurate order flow and timely delivery; assist with seating, table clearing, and overall service operations; build warm relationships with guests to encourage repeat visits. Compliance & Safety: Follow hygiene, safety, and sanitation standards; ensure tables and service areas are cleaned and maintained; adhere to safe food-handling practices and allergen awareness; report safety hazards or equipment issues. Training & Development: Support training of new service staff; apply feedback to improve speed and accuracy; share product knowledge and best practices. Financial Management: Minimize operational costs by reducing errors and managing table turnovers; monitor inventory of service items; upsell and promote daily specials; handle bills and transactions accurately.