Waiter

Job Description

Title: Waiter

Company Name: Vdenmenv Limited

Vacancy: 3

Age: 22 to 30 years

Job Location: Dhaka (Uttara)

Salary: Tk. 15000 - 20000 (Monthly)

Experience:

• 3 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Diploma in Hotel Management

• 3 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Age 22 to 30 years
• Only Male

• Waiter should be smart, Good Looking, decent, attentive, efficient, and polite, with excellent communication skills, product knowledge, and the ability to stay calm under pressure
• A minimum of 3 to 5 years of experience in food and beverage service within a hotel, fine dining restaurant, or upscale hospitality environment. The candidate must possess strong communication and interpersonal skills, a keen eye for detail, and an excellent understanding of fine dining service techniques, menu knowledge, and guest relations.
• A Diploma or Certificate in Hotel and Restaurant Service or equivalent qualification is preferred. Proficiency in POS systems, good product knowledge of food and beverages, and familiarity with HACCP food safety and hygiene standards are essential.
• The ideal Waiter is enthusiastic, well-groomed, guest-focused, and able to work effectively as part of a multicultural team. A positive attitude, ability to perform under pressure, and flexibility to work shifts, weekends, and holidays are vital for this role.

The Waiter is responsible for delivering food and beverage service to guests in accordance with the Restaurant’s standards, while also supporting the supervisory team. Acting as a role model for the service team, the Waiter ensures that every guest receives professional, courteous, and attentive service throughout their dining experience.

RESPONSIBILITIES OF The Waiter

• Provide professional, efficient, and courteous service to all guests, ensuring a memorable dining experience in line with restaurant standards.
• Assist the Supervisor in coordinating daily service operations and managing table allocations.
• Set up tables and service stations according to the outlet’s mise-en-place standards before each service period.
• Present menus, explain specials, and make knowledgeable recommendations on food and beverage selections.
• Take and process guest orders accurately through the POS system, ensuring all requests are clearly communicated to the kitchen.
• Serve food and beverages promptly and professionally, ensuring proper presentation and temperature.
• Monitor guest satisfaction throughout service and promptly address any issues or complaints, informing the Captain or Supervisor when necessary.
• Ensure tables are cleared, cleaned, and reset efficiently for subsequent guests.
• Maintain cleanliness, organization, and hygiene of all service areas, equipment, and utensils in compliance with HACCP standards.
• Assist in the control of breakages, wastage, and inventory of operating equipment and supplies.
• Collaborate with kitchen and bar teams to ensure smooth communication and service flow.
• Handle billing, cash, and credit card transactions accurately and in accordance with hotel procedures.
• Participate actively during busy service periods, banquets, and special events to ensure guest satisfaction and efficient operation.
• Perform opening and closing duties, including side work, stock replenishment, and end-of-shift reports as required.