• Meet, greet, and lead guests to their seats.
• Take customer orders and deliver food and beverages.
• Clear and remove soiled dishes.
• Present bills to customers and collect payment from the customer.
• Arrange table settings and maintain a tidy dining area.
• Prepare and set up the restaurant for service.
• Collect food and beverage supply requisition and ensure that the stock is collected as per requisition.
• Respond promptly to customer inquiries.
• Undertake any other duties as requested by the Manager.
Qualifications
• Certificate from a recognized Hotel Training School (or Culinary Institution) or an appropriate amount of progressive work experience to waive academic qualifications.
Experience
• 2 to 4 years of working experience in a supervisory role.
• Knowledge of religious dietary requirements and Singapore Laws required.
• Services and kitchen production flow of Ministry of Environment standard required.
