How you will make an impact (Key responsibilities):
1. Leadership & Relationship Management
Maintain a positive and professional attitude while engaging with guests and supporting team members during service.
Communicate clearly with the kitchen, cashier, and service teams to ensure accurate order flow and timely food delivery.
Assist colleagues during busy periods by helping with seating, clearing tables, and supporting overall service operations.
Build warm, friendly relationships with guests to enhance their dining experience and encourage repeat visits.
2. Compliance & Safety
Follow all hygiene, safety, and sanitation standards when handling food, beverages, and service equipment.
Ensure tables, service areas, and utensils are cleaned and maintained according to brand and regulatory requirements.
Adhere to safe food-handling practices, allergen awareness protocols, and proper service procedures.
Report any safety hazards, equipment issues, or hygiene concerns to supervisors to maintain a safe dining environment.
3. Training & Development
Support the training of new service staff by demonstrating proper order-taking procedures, guest interaction etiquette, and hygiene practices.
Apply feedback from supervisors to improve speed, accuracy, and overall service performance.
Assist colleagues by sharing product knowledge, menu details, and best practices to enhance team capability.
Maintain a willingness to learn and adapt to new service standards, menu updates, and operational improvements.
4. Financial Management
Help minimize operational costs by reducing order errors, managing table turnovers efficiently, and handling items with care.
Support inventory control by monitoring the availability of service items such as cutlery, condiments, and tableware.
Contribute to sales performance through effective upselling, menu knowledge, and promoting daily specials.
Ensure accurate handling of bills, payment methods, and customer transactions to maintain financial accuracy and reduce discrepancies.
Qualifications & Skills
High school diploma or equivalent; a certificate in Hospitality or Customer Service is an advantage.
1–2 years of experience in a service or customer-facing role within the F&B or hospitality industry.
Strong communication and interpersonal skills to engage warmly and professionally with guests.
Ability to work efficiently in a fast-paced environment while maintaining accuracy and service quality.
Good knowledge of basic food and beverage service standards, hygiene practices, and order-taking procedures.
Strong teamwork, multitasking, and problem-solving abilities to support smooth service flow.
Familiarity with POS systems and basic billing procedures is an advantage.