Amazonico Restaurant Ltd-DIFC hiring Waiter/Waitress at Dubai, United Arab Emirates

Job Overview

As the Head Waiter (Events/Meeting Room), you will work to deliver exceptional service both as an individual and as a team. Hence, you should uphold the core values of Level 52 Event and the brand you represent.

Your personality and enthusiasm will ensure the guests have amazing experiences and everlasting memories. Additionally, you will be in the front line dealing with the guests so will get to know their likes and dislikes and tailor the experience to exceed their expectations.

You should be open on every opportunity to take on additional duties should be embraced and seek ways to contribute towards profitability and career development.

Core Responsibilities

• To ensure all pre shift duties are completed and aligned with Level 52 Event
• To welcome guests on arrival and bid a friendly farewell on every departure
• To perform any other reasonable duties and responsibilities as assigned by management.
• To provide a courteous, professional, attentive, and efficient service at all times with all departments and guests.
• To assist on ensure that every daily duty among other members of staff is properly handed over to
• To assist and monitor the over set-up of the Bar to be well prepared for the operations.
• To ensure to report for duty punctually wearing appropriate attire and lead by example.
• To always maintain a high standard of personal appearance and hygiene.
• To consistently check blocking sheet to identify all regulars and VIP guests and manage them with extra care.
• To actively seeks feedback from customers to avoid further complaints.
• To critically evaluates own self performance and consistently sets lofty standards.
• To always be concerned with maintaining highest quality of service standards with accuracy and consistency.
• To conduct any other supervisory, administrative, or service-related tasks as may be assigned from time to time.

Departmental/Operational Responsibilities

• Responsible as a section holder while mentoring new team members on their training.
• To act according to the complaint handling standards and procedures
• To acknowledge returning/ regular guests
• To be fully conversant with the menu, offering suggestions where possible.
• To represent and promote Level 52 Event concept, image, and philosophy with full and complete knowledge of the Company identity.
• To check back with the guests during their meal, any suggestions and comments that should be forwarded to the Managers.
• To perform any duties as may be requested by the management.
• To report for duty as per schedule, clean, tidy, wearing correct uniform
• To train, develop, guide, and motivate all team members in conjunction with management.
• To be responsible for a cleanliness and tidiness of every section working areas.
• To oversee the waiters and F&B runners during service and help when necessary.
• To up sell drinks, dishes, or specialties that the Chef wishes to promote.
• To minimize operating costs by using all equipment and products in accordance with
• To ensure that the dining area is clean, orderly, and well maintained, side stations are well stocked, chairs, tables are well arranged, linen to send to laundry and etc.
• To comply with company mandatory requirements for fire, health and safety, licensing, and employment and to ensure that members of the team are also aware of these requirements and are working in accordance with the requirements.
• To always have a brief meeting with Duty Manager to be guided on daily operation.

People Management

• To ensure on offering support to new joiners on their training plans
• To ensure that all areas are kept clean to the highest standards throughout the shift by properly distributing task to all members.
• To ensure all equipment are turned off at the end of each shift following closing procedures and check lists.
• To ensure all staff members of floor staff take their breaks within their time.
• To establish a good rapport and working relationship with all staff and all other departments
• To understands the needs to work together to create an environment of cooperation and mutual responsibility.

Communication

• To attend departmental communication meetings, trainings sessions and to ensure that all team members operate in line with the instructions received.
• To make sure to attend and contribute to all shift briefings to be well aware of any changes on food and beverage menu, availability, events, and other operational updates.
• To ensure hand over of the sections are done properly so that the guests will have a flawless service without interruption of any kind.

Leadership

• To ensure hand over of the sections are done properly so that the guests will have a flawless service without interruption of any kind.
• To ensure all team members will be aware of section planning on every operation by keeping copies to every section.
• To ensure that all staff members are dressed and groomed to Level 52 Event standards.
• To assist the managers and supervisors on duty with his efforts to enforce service standards and order of service.
• To help the managers and supervisors with cashing up or do the cashing up yourself if requested.