Role Scope
- The Waiter is responsible for providing an exceptional dining experience by welcoming customers, taking orders, serving meals, and ensuring overall customer satisfaction.This role requires strong interpersonal skills, attention to detail, and the ability to work efficiently in a fast-paced environment.
- The Waiter will also be responsible for maintaining hygiene and cleanliness in the café, handling payments, and assisting kitchen staff when needed. By delivering excellent service and maintaining a welcoming atmosphere, the Waiter plays a critical role in enhancing TAWONA’s brand and customer loyalty.
Reporting Relationship:
- You will report to the Head Chef
Responsibilities
Customer Service & Order Management:
- Welcome customers warmly and escort them to their tables.
- Present the menu, describe dishes and drinks, and provide recommendations.
- Take accurate food and drink orders and communicate them to the kitchen.
- Ensure meals are served promptly and meet quality standards.
- Check in with customers periodically to ensure satisfaction.
- Handle customer complaints professionally, escalating where necessary.
Payment Processing & Financial Accountability:
- Accept and process customer payments via cash, card, or mobile transactions.
- Print and issue receipts for all transactions.
- Retire daily sales to the manager at the close of each shift.
Cleanliness & Hygiene Maintenance:
- Clear used dishes, cups, and cutlery promptly after customer departure.
- Wash and sanitize all dishes and utensils in accordance with health regulations.
- Maintain a clean café environment by regularly cleaning floors, tables, and countertops.
- Ensure waste bins are emptied daily and disposed of properly.
Food Safety & Storage:
- Ensure all food is handled hygienically and served at the appropriate temperature.
- Identify and accommodate customer dietary needs and allergy concerns.
- Package cutlery daily, ensuring adequate stock for three days of service.
Team Collaboration & Additional Support:
- Provide support to kitchen assistants and expediters as needed.
- Assist in organizing and restocking café supplies.
- Follow supervisor and management instructions for daily operations.
Educational Qualification and Experience
- Candidates should possess an SSCE, OND, or equivalent qualification with 1-3 years of experience in a waiter, food service, or hospitality role.
- Additional training in food service, hospitality, or customer service is an advantage.
- Previous experience in a restaurant, café, catering service, or hotel is preferred.
Technical Skills, Behaviour & Competencies:
- Basic knowledge of Point-of-Sale (POS) systems for handling payments.
- Understanding of food safety and hygiene regulations.
- Ability to describe menu items and make informed recommendations to customers.
- Strong verbal communication skills to engage customers professionally.
- Ability to manage multiple customer requests efficiently.
- Courteous, friendly, and able to handle customer complaints with professionalism.
- Ability to stand, walk, and carry trays for extended periods.
- Ability to suggest menu items and promotions to increase sales with an understanding of dietary preferences and food allergens.
- Experience in handling cash, credit card transactions, and daily sales reconciliation.
- Ability to balance daily transactions and submit reports to management.
- Skilled in managing high-volume service hours efficiently.
- Always polite, friendly, and attentive to customer needs.
- Ensures accuracy in order-taking and presentation of meals.
- Reports to work on time and adheres to the shift schedule.
- Handles customer payments and company property responsibly.
- Thrives in fast-paced, high-demand situations.
- Works collaboratively with kitchen staff, expediters, and management.
Work Environment:
- Fast-paced customer service environment with high interaction levels.
- Standing and walking for extended periods while carrying trays and dishes.
- Handling of food, drinks, and restaurant equipment with care.
- Flexible work hours, including weekends, evenings, and peak business periods.
- Exposure to kitchen heat, food odours, and cleaning chemicals.