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Waitress job description

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Job Summary

To deliver excellent service in dealing with customers and to ensure that the customer is welcomed politely, dealt with courteously and promptly  and leaves the restaurant having enjoyed service that has exceeded their expectations.

Main responsibilities-Waitress job description

DIMENSIONS

 

The restaurant has 30 tables with customers visiting for lunch and evening meals.  This position requires that the encumbent works works between 11am-3pm and 6pm-11pm on days to be agreed with management.

 

This positon will normally service around 10 tables for the duration of the shift.

 

Waitress job description [cont]

 

KEY TASKS

 

Preparation

Ensure that cutlery is clean and placed in the appropriate cutlery trays.

Main responsibilities [cont]-Waitress job description

 

Fill saucepots, vinegar and salad dressing bottles as appropriate and placed on new plates with doyleys.

 

Prepare bread,place on the breadboard and cover.

 

Set each table before the shift with a folded napkin, starter cutlery and a polished 175ml wine glass.

 

Review bookings before service to ensure that guests are alocated to the correct table.

 

Prepare the restaurant by lighting table candles and playing ambient background music. [cont right]

 

 

Customer service

 

To politely and promptly welcome each customer into the dining room.

 

To  provide customers with the menu.

 

To  take orders, and promptly serve the meal.

 

To  identify and serve those customers without drinks.

 

To clear and set each table when it becomes free.

 

To obtain payment from the customer at the end of the meal

 

To build effective relationships with customers to encourage them to return.

 

 

 

 

 

 

Waitress job description

 

 

To always thank each customer when they leave.

 

At the end of the night ensure all tables, mats and cruets are wiped down.

 

To build effective relationships with customers to encourage them to return.

 

To always thank each customer when they leave.

 

At the end of the night ensure all tables, mats and cruets are wiped down.

 

 

KEY INTERFACES

 

Working with the management, chefs and kitchen staff

 

To promptly escalate complaints to the manager

 

Inform other waiting staff if any items are running low throughout the night.