Waiter

Summary Scope and General Purpose of Job: As a waiter/waitress your main job is to deliver exceptional food and beverage service. The Job incumbent works in line with the hotels guidelines and business plan, and Wyndham Hotels & Resorts policies and procedures, and according to local requirements and regulations. Operational KEY RESPONSIBILITIES • Inspecting the restaurant area to ensure that tables have been reset properly; all tables, chairs and under table areas have been cleaned after clearing; and all supplies have been replenished. • Maintaining all serving stations in excellent condition. • Develop a complete knowledge of menus. • Welcoming patrons according to Standards Set in Sequence of Service. • Taking guests' food and drink orders according to operational standards, ensuring accuracy of items ordered and guest preferences when communicated, and upselling whenever possible. • Delivering orders promptly to the kitchen or bar and observing the proper ordering procedures. • Picking up orders promptly and inspecting all items before serving, for appearance, temperature and correctness. • Assisting in clearing tables as necessary. • Coordinating and cooperating with all the restaurant and kitchen associates. • Resetting the restaurant and back area as per restaurant standards. • Wiping glasses, cutlery and crockery. • Issue, open, and serve wine/champagne bottles. • To work as a team with associates in all departments, to ensure timely service and a smooth running operation. • To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming. • Does not leave the work area without notifying immediate superior. • To have a full knowledge of the services and facilities provided by the hotel (not limited to F&B only) in order to answer any questions the guests may have. • Learn and correctly use the Point of Sale equipment and follow procedures • Follow all reasonable work-related requests made by a Manager or Supervisor which may be outside the normal job activities, to achieve complete guest satisfaction and service throughout the Hotel LAWS, REGULATIONS AND POLICIES • Ensures compliance with business operations laws • Ensures compliance with hospitality operations laws • Supervises closely all applicable rules of safety in the workplace as well as all statutory laws of the country and local municipality laws. ASSOCIATE RELATIONS Fosters and develops effective associate relations throughout the hotel SECURITY, SAFETY AND HEALTH • Ensures that all potential and real hazards are reduced immediately • Fully understands the hotel’s fire, emergency and bomb procedures • Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests Others • Any other reasonable duties as directed by the Department Head Skills & Competencies • Excellent interpersonal skills • Ability to work long hours on one’s feet • The ability to cope under pressure • Excellent teamwork skills • Problem-solving ability to resolve issues as they arise Alongside these key competencies, the incumbent of the role will be required to demonstrate the fundamentals of the company’s Count on Me! service culture to be responsive, respectful and deliver a great experience to our customers, guests, partners and communities as well as to each other. Experience, Certificate & Education • Degree or diploma from Hotel Management School is preferered • Minimum of 1 year of work experience in a similar field is required • Excellent communication skills Show more Show less

Degree or diploma from Hotel Management School is preferred; Minimum of 1 year of work experience in a similar field is required; Excellent communication skills.

Inspecting the restaurant area to ensure that tables have been reset properly; all tables, chairs and under table areas have been cleaned after clearing; and all supplies have been replenished. Maintaining all serving stations in excellent condition. Develop a complete knowledge of menus. Welcoming patrons according to Standards Set in Sequence of Service. Taking guests' food and drink orders according to operational standards, ensuring accuracy of items ordered and guest preferences when communicated, and upselling whenever possible. Delivering orders promptly to the kitchen or bar and observing the proper ordering procedures. Picking up orders promptly and inspecting all items before serving, for appearance, temperature and correctness. Assisting in clearing tables as necessary. Coordinating and cooperating with all the restaurant and kitchen associates. Resetting the restaurant and back area as per restaurant standards. Wiping glasses, cutlery and crockery. Issue, open, and serve wine/champagne bottles. To work as a team with associates in all departments, to ensure timely service and a smooth running operation. To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming. Does not leave the work area without notifying immediate superior. To have a full knowledge of the services and facilities provided by the hotel (not limited to F&B only) in order to answer any questions the guests may have. Learn and correctly use the Point of Sale equipment and follow procedures. Follow all reasonable work-related requests made by a Manager or Supervisor which may be outside the normal job activities, to achieve complete guest satisfaction and service throughout the Hotel.