Description
While establishing a friendly relationship with guests, the Waiter provides excellent and professional
dining service to guests in any assigned venue, presenting the menus and suggesting particular courses
and drinks.
Qualifications
Minimum 12 months 5-star hotel or restaurant service (excluding Job Training), or at least one
completed satisfactory contract in a similar position (including Buffet, Messroom or Room Service).
High School graduation.
Food Safety/HACCP certificate required.
Basic knowledge on food safety.
Proven working knowledge of the operation of a high volume, high-class restaurant.
Able to communicate easily with Guests of all ages and national backgrounds.
Capable of replacing Waiter in times of need.
Ability to work in harmony with colleague Assistant Waiters from many different backgrounds.
Fluent in written and spoken English. Any additional European language is considered an advantage.
Explora Fleet English Level: B2.
MAIN RESPONSIBILITIES
Supervise their assigned station at any restaurant, including the buffet area.
Greet, presents menus and takes orders from guests.
Present the wine and beverage list and assist guests to make their selection.
Possess full knowledge of the menu and provide menu explanation and recommendations.
Ensure that all special diets and special requests are fulfilled according to guest requirements. Serve the various courses and beverages, ensuring correct presentation.
Ensure that the assigned station is clean and supervises the correct mise en place before and after every service.
Complies with Explora Journeys standard procedures relating to cleanliness, set-ups and service standards.
Report immediately any problems and guests complain to their direct supervisor.
Supervise the Assistant Waiter assigned to their station, ensuring they are performing their job correctly, and providing help, encouragement, and coaching.
Perform Room Service duties when requested by supervisors.
Possess full knowledge of current P.H rules and regulations and maintain P.H standards at all times.
Correctly apply the food safety procedures and food quality requirements related to all processes.
