Waiter - Madinah

Job Purpose

The Waiter/Waitress is responsible for taking guest orders, serving food and beverages, and delivering attentive service to ensure a positive dining experience. The role requires direct interaction with guests, clear communication with the kitchen, and effective section management. This position also supports food safety standards, hygiene requirements, and contributes to a welcoming atmosphere for all guests.

Functional Accountabilities

1. Guest Service and Order Management

• Greet guests warmly, present menus, and support them in choosing food and beverages.

• Accurately record orders and communicate them to the kitchen, noting special requests or dietary needs.

• Serve food and drinks promptly, ensuring correct presentation and order accuracy.

2. Table Service and Section Management

• Manage a designated section of 1–6 tables, ensuring steady and attentive service.

• Conduct regular table checks to maintain guest satisfaction and respond to needs quickly.

• Clear and reset tables efficiently, keeping the dining area clean and organized.

3. Operational Support and Compliance

• Follow FOH Standard Operating Procedures (SOPs) and comply with HACCP Intermediate and FM Mandates Basic standards.

• Maintain awareness of Food Service Standards, Material Control, and asset management requirements.

• Support the Restaurant Supervisor in applying Fire and Life Safety (FLS) procedures.

4. Guest Experience

• Deliver a high level of guest service, ensuring all guests enjoy a positive dining experience.

• Respond to inquiries and complaints professionally, resolving issues to enhance satisfaction.

• Interact with guests in a friendly and courteous manner, meeting their needs promptly.

5. Service Level Standards

• Adhere to Service Level Standards (SLS).

Communications & Working Relationships

Internal

• Restaurant Supervisor

• Service Team

• Kitchen and Culinary Team

External

• Guests

Knowledge & Experience

Minimum Qualifications

• High school diploma or equivalent.

Professional Certifications

• HACCP Intermediate certification (required).

• Certification in Food Service Standards or related areas (preferred).

Experience

• Minimum of 3 years in food and beverage service, ideally in a guest-facing role.

• Experience managing a section and delivering high-quality table service.

• Knowledge of FOH SOPs and Food Safety Standards.

• Basic understanding of FLS, Material Control, and Asset Management.

• Able to multitask in fast-paced environments and communicate clearly in English; Arabic is an advantage.

Physical Requirements

• Ability to stand for long periods, with no visual or auditory limitations.