Waiter / Waitress

Job Description

Title: Waiter / Waitress

Company Name: Imperial Swiss Garden

Vacancy: 3

Age: 18 to 32 years

Job Location: Dhaka (Banani)

Salary: Tk. 13000 - 16000 (Monthly)

Experience:

• 2 to 6 years
• The applicants should have experience in the following business area(s): Buying House, Hotel, Restaurant, Group of Companies, Motel, Coffee Shop
• Freshers are also encouraged to apply.

• HSC
• SSC

• 2 to 6 years
• The applicants should have experience in the following business area(s): Buying House, Hotel, Restaurant, Group of Companies, Motel, Coffee Shop
• Freshers are also encouraged to apply.

• Age 18 to 32 years

Job Context
The Waiter is responsible for providing professional and friendly food and beverage service to guests. The position involves welcoming customers, taking orders, serving food and beverages, maintaining table cleanliness, and ensuring a pleasant dining experience while following the restaurant’s service, hygiene, and safety standards.

Key Job Responsibilities
Guest Service

• Welcome and greet guests warmly and professionally.

• Escort guests to their tables and provide menus.

• Understand guest requirements and provide attentive service throughout their visit.

• Respond politely to guest questions, requests, and complaints.

1. Order Taking

   • Take food and beverage orders accurately.

   • Explain menu items, ingredients, and available options when required.

   • Confirm special requests, allergies, and preferences with guests.

   • Enter orders correctly into the POS system or communicate them clearly to the kitchen/bar.

2. Food & Beverage Service

   • Serve food and beverages professionally and according to restaurant standards.

   • Ensure correct table numbers and order details before serving.

   • Follow proper serving and clearing techniques.

   • Check guest satisfaction after serving meals.

   • Coordinate with kitchen and bar staff to ensure timely service.

3. Table & Restaurant Setup

   • Prepare and arrange tables before opening and during service.

   • Ensure cutlery, glasses, napkins, menus, and other table items are properly arranged.

   • Clear and reset tables promptly after guests leave.

   • Maintain cleanliness and proper presentation of the dining area.

4. Hygiene & Cleanliness

   • Maintain high standards of personal hygiene and grooming.

   • Keep tables, service stations, and restaurant areas clean and organized.

   • Follow food safety, hygiene, and sanitation procedures.

   • Handle food and beverages safely and hygienically.

5. Billing & Payment

   • Prepare or request guest bills accurately.

   • Present bills professionally and handle payments according to company procedures.

   • Coordinate with the cashier/POS operator regarding billing issues.

   • Ensure all guest orders are properly recorded and billed.

6. Stock & Equipment

   • Monitor service items such as cutlery, glasses, plates, napkins, and other restaurant supplies.

   • Report damaged, missing, or low-stock items to the supervisor.

   • Handle restaurant equipment carefully to minimize breakage and wastage.

7. Teamwork & Operations

   • Coordinate effectively with kitchen, bar, cashier, housekeeping, and management teams.

   • Support colleagues during busy periods.

   • Assist with opening and closing duties.

   • Follow duty rosters, restaurant policies, SOPs, and management instructions.

• Performance bonus
• Lunch Facilities: Partially Subsidize
• Salary Review: Yearly
• Festival Bonus: 2

Service Charge