- Team Leadership: Conduct pre-shift briefings to assign stations, discuss VIPs, and review menu changes. Supervise and train junior servers and busboys.
- Guest Relations: Welcome guests, escort them to tables, present menus, and take orders. Proactively handle guest feedback, dietary requests, and complaints.
- Operational Flow: Collaborate with hosts and the kitchen to pace orders, minimize bottlenecks, and ensure smooth table turnover.
- Quality Control: Inspect dining areas before service to ensure cleanliness, correct table setup, and stocked side-stations.
- Inventory & Billing: Monitor operating supplies and assist with preparing, presenting, and settling guest checks/bills.
- Experience: Typically requires 2–3 years of experience as a waiter or supervisor in fine dining or hotel operations.
- Skills: Excellent communication, customer service, and problem-solving abilities.
- Knowledge: Strong familiarity with F&B menus, wine pairings, and Point of Sale (POS) systems.
- Credentials: Often holds a Diploma or Degree in Hotel Management.
Pay: From ₹20,000.00 per month
Benefits:
- Flexible schedule
- Food provided
Work Location: In person
