Waiter/Dinning

A Waiter/Cashier serves guests, takes orders, and processes payments using a point-of-sale (POS) system, ensuring a positive dining experience. Key duties include greeting customers, communicating orders to kitchen staff, balancing cash drawers, and maintaining a clean dining and work area. Essential skills include strong customer service, basic math, effective communication, attention to detail, and the ability to work efficiently under pressure.

Responsibilities

• Customer Service & Order Taking:

Greet guests, help them with menu selections, and accurately take and input food and drink orders into the POS system.
- Payment Processing:

Accurately handle cash, credit card, and other payment methods, providing correct change and receipts.
- Communication:

Relay orders to kitchen and bar staff to ensure timely service.
- Sales & Upselling:

Make recommendations and promote menu items to enhance the dining experience and increase sales.
- Customer Issue Resolution:

Address customer complaints and concerns with professionalism and a focus on customer satisfaction.
- Cash Handling:

Tally money in the cash drawer, balance it at the beginning and end of shifts, and manage any return transactions.
- Work Area Maintenance:

Keep the dining area, service stations, and register area clean and organized.

Skills & Qualifications

• Customer Service: Excellent interpersonal and communication skills to create a welcoming atmosphere.
• Technical Skills: Proficiency with point-of-sale (POS) systems.
• Basic Math: Ability to perform calculations, manage money, and provide correct change.
• Attention to Detail: Essential for taking accurate orders, handling payments, and maintaining cleanliness.
• Multitasking: Capability to handle multiple tasks and customers simultaneously.
• Flexibility: Adaptability to meet the demands of a fast-paced restaurant environment, especially during peak hours.
• Problem-Solving: Ability to approach difficulties proactively and find solutions to customer complaints or operational issues.
• Experience: Previous experience in food service or retail is often helpful but not always required for entry-level positions.