Waiter / Waitress (Service Crew)

1. Key Responsibilities (Front of House)

• Guest Welcome & Seating:
• Greet and welcome guests warmly upon arrival, ensuring a positive first impression.
• Manage reservations, walk-ins, and seating arrangements efficiently.
• Escort guests to their assigned tables and present menus.
• Order Taking & Menu Knowledge:
• Take food and beverage orders accurately and efficiently, noting any special requests, allergies, or dietary restrictions.
• Possess a strong, in-depth knowledge of all menu items, ingredients, preparation methods, and daily specials to offer recommendations and answer guest inquiries.
• Accurately enter orders into the Point of Sale (POS) system.
• Service Delivery:
• Serve food and beverages promptly and professionally, adhering to established service standards and proper dining etiquette (e.g., serving food from the left, clearing from the right).
• Check in with guests periodically to ensure satisfaction and anticipate their needs (e.g., refilling drinks, providing extra napkins).
• Handle and address customer complaints or concerns immediately and politely, escalating issues to the Supervisor/Manager when necessary.
• Billing and Payment:
• Prepare and present bills accurately.
• Process various forms of payment (cash, credit card, e-wallet) using the POS system and handle cash transactions responsibly.

2. Operations & Maintenance

• Table Management: Clear, clean, and reset tables promptly after guests depart to ensure a fast turnover.
• Opening/Closing Duties: Perform routine opening and closing duties, which include setting up dining areas, restocking service stations, polishing cutlery and glassware, and ensuring the readiness of the service area.
• Cleanliness & Hygiene: Maintain cleanliness and hygiene standards in the dining area, service stations, and restrooms, strictly adhering to Malaysian food safety and sanitation regulations.
• Teamwork: Communicate effectively with the kitchen (expediting orders) and other service staff to ensure smooth operations and service flow.
• Stock Control: Assist in monitoring and managing stock levels of cutlery, crockery, napkins, and other service supplies.

Job Requirements

Experience: Previous experience in a Food & Beverage (F&B) service environment is preferred, though entry-level positions often offer full training.

Language Proficiency in English and/or Bahasa Malaysia (Malay) is typically required. Basic knowledge of other local languages (e.g., Mandarin, Tamil) is a strong advantage.

Customer Service Exceptional interpersonal and communication skills, with a friendly, patient, and guest-focused attitude.

Physical Demands Physical stamina to stand and walk for long periods and carry trays of food and beverages.