Waiter - Catering
Role Overview
Serve guests in restaurants and cafés with efficient service and excellent hospitality.
The role also covers cash control, food quality, guest dissatisfaction, and selling or upselling restaurant offerings.
Key Skills for This Role
Full Job Posting
Role objective
Serve guests in restaurants and cafés with efficient service and excellent hospitality.
The role also covers cash control, food quality, guest dissatisfaction, and selling or upselling restaurant offerings.
Guest service
- Take guest orders and communicate them efficiently to the kitchen.
- Follow the prescribed brand service sequence and anticipate guest needs and special requirements.
- Build guest relationships and support return visits through hospitality and responsive service.
- Handle complaints using the applicable procedure and work toward guest satisfaction.
Menu and food knowledge
- Maintain knowledge of menu options, ingredients, cooking methods, and available variations.
- Advise guests about taste, texture, spice levels, portion sizes, and potential allergens.
- Recognize dish issues before service and ensure food served is safe and free from foreign objects.
Sales and cash control
- Sell and upsell restaurant offerings.
- Manage cash accurately, verify amounts and currency, minimize errors, and follow cash confidentiality and tips policies.
- Complete paperwork for sales, discounts, and promotions accurately.
Service and conduct standards
- Follow company policies, service procedures, hygiene standards, and uniform and appearance requirements.
- Maintain a clean work area and wash hands to reduce cross-contamination risks.
- Attend work according to the assigned schedule and communicate necessary absences.
- Support teammates and new team members, follow line-manager instructions, and complete assigned tasks.
Workplace and safety
- Work location is in person.
- Follow QHSE, environmental, occupational health and safety, emergency preparedness, and security requirements.
Pay
- Pay is QAR 1,000–2,225 per month.
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