1. JOB INFORMATION 

Job Title: 

Department: 

Section

Waiter/Waitress

Food and Beverage

Restaurant

Name of Job Holder (Print here): __________________________________________

Reports to: 

Positions Supervised by this Position: 

Food and Beverage Supervisor/Operations Manager

• NONE

2. JOB PURPOSE 

A Waiter/Waitress responsibility include greeting and serving customers, providing detailed information on menus, processes food and drink orders, carries food and drinks from kitchen to tables, as well as preparing bills. He/she should be able to perform well in a fast-paced environment, communicate politely with customers and make sure they enjoy their meals. Effective communication with our Kitchen Staff to make sure orders are accurate and delivered promptly is paramount.

3. DUTIES & RESPONSIBILITIES OF THE JOBS 

1. To welcome customers when they arrive at a restaurant.
2. To Introduce customers to the menu and announces daily or seasonal menu specials.
3. To demonstrate an attitude of friendly hospitality in every aspect of service.
4. To answer questions about menu items, ingredients, and pricing.
5. Takes customers' orders for food and drink by writing them on a ticket, entering them into a tablet, or memorizing them.
6. To Pass customer orders along to kitchen staff for preparation.
7. To provide prompt, courteous and efficient food and beverage service to our customers. 
8. Collects food orders from the kitchen, verifies that they are correct, and serves them to customers.
9. Ensures that customers are satisfied with their meals and processes orders for additional courses if necessary.
10. Removes used dishes, glasses, and flatware from tables to the stewarding area.
11. Prepares cheques and delivers them to customers.
12. Processes cash and credit card payments and returns change to customers if necessary.
13. Sets tables with dishes, glasses, and flatware and refills condiments.
14. Maintains familiarity with menu items, specials, and restaurant information.
15. Meets with the supervisor and wait staff regularly in order to learn about menu changes and specials as well as discuss upcoming reservations and customers with special needs.
16. Performing wine service according to procedures.
17. To maintain cleanliness of the work areas and equipment. 
18. Ensure table maintenance is up to Kongoni Camp’s standards during the entire dining experience as per attached sequence of events.
19. Key in(pre-checks) order on the Ezee burp terminal promptly and accurately.
20. Adhere to the hotel telephone etiquette standards.
21. To remain abreast with the restaurant layout and location of all equipment and supplies.
22. Reporting any faults and equipment not working properly to your supervisor.

FINANCIAL RESPONSIBILITIES

1. To ensure that all orders have been properly punched in the Ezee burp point of sale before service.
2. To ensure that all procedures concerning presentation and payment of bills and remittance of sales are followed.
3. To report any Ezee burp shortcomings to your supervisor immediately.

1. QUALIFICATIONS, EXPERIENCE & SKILLS 

(minimum qualifications required to successfully perform the job)

1. Education & Professional Certification

• A minimum of a diploma in hospitality management

2. Specialized knowledge

• Knowledge of the ingredients, preparation and proper presentation of all menu items and specials to ensure that every product delivered to the guest adheres to the highest quality possible.
• liquor laws and regulations

3. Skills

• Keen to details 
• Communication skills
• Customer service skills
• Ability to work under pressure.

4. Abilities

• Ability to stand for long periods and work in a fast-paced environment. 
• Ability to multi-task

5. Personal characteristics

• Excellent Public relations.
• High level of confidentiality, honesty and integrity

6. List of essential experience

• Proven work experience as a waiter

7. Essential qualities or behaviours

• Ready to work under minimum supervision

1. KEY PERFORMANCE INDICATORS  

• Correct taking of orders from the guests.
• Excellent presentation of food and beverages to the guests.
• Quality food and services offered to the customers.
• Timely delivery of food
• Punching of orders correctly at the Ezee Burp point.

2. WORKING CONDITIONS

3. PHYSICAL REQUIREMENTS

• Stand for long periods and work in a fast-paced environment.

• Standing, movement, ability to communicate

4. WORKING RELATIONSHIPS

Internal customers 

1. Management 
2. Staff

External Customers 

1. Customers/ Visitors 
2. Suppliers