Total 28 waitress job vacancies in Mid Valley City, Kuala Lumpur

Server/Waiter/Waitress

Do you take your work seriously, but not yourself? Do you love meeting new people and bringing your personality to work? Are you happiest when working in a team, making things happen?

Maybe, just maybe, we’ve got the perfect opportunity for you! We’re looking for people to join our team to work front of house as a Waiter/Waitress.

The good stuff.


An awesome hourly pay rate (which means you get paid for every hour you work) including service charge
Whether you are looking for a side gig, or a full time gig – we can offer part time or full time hours
We pay all our teams fortnightly because who doesn’t love a payday?
Every shift you work, we’ve got you covered with meals from our employee menu (thanks Chef)!
Treat yourself, family and friends to 50% discount off our food at any Côte
28 days holiday allowance
We love meeting new people who share our passion of making it special, which means you can earn a bonus for every time you successfully refer people to join Côte (T&C apply)
We’re here for the curious, so it’s no surprise there are loads of opportunities when it comes to internal development programmes, we have some big plans coming this year!
Company pension scheme & life assurance scheme
Employee assistance program – 24/7 support and advice for health, wellbeing, and financial issues
Access your next pay early through our Wagestream partnership


Bonjour, we’re Côte.

We believe life should be full of flavour. Yes, we’re foodies – but we’re actually in the business of making memories. Founded in Wimbledon in 2007 with a mission to deliver quality, French-inspired food, extraordinary service, and a whole-hearted enjoyment of life, we now have a 3,000-strong team and 85 restaurants (and counting) across the UK.

There are so many reasons to join Côte.

We’re on an exciting new journey – and our team will play a huge part in making it happen. That means when you’re with us, every day is an opportunity to aim higher. Because we’re invested in your development, so you’ll get out as much as you put in. And we encourage you to bring your unique flavour to work, because we value the diversity of our teams. Best of all, the work you do brings joy to others. Sound good? Maybe you belong with us.

Waiter. Waitress.

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.

Benefits:

• Free Food on shift

• 50% off food and drink when you’re not working

• Wagestream gives you access to up to 40% of your earned wages before payday

• Wellbeing Support for you and your family

• Referral Bonus of €450 for referring pizza chefs and €1150 for referring managers

• Holiday & Sick Pay

• Pension & Life Assurance

• Pay Rate is €12.70 per hour

• Plus Tips - You'll receive tips/Tronc*, with a 70:30 split between waiting and non-waiting teams, on top of your wages

• Learning and Development Opportunities to invest in you

  

*Tronc, or card gratuities, is a fair way to pay gratuities to our teams.  All Tronc goes to you, shared between our waiting and back of house teams.  You’ll get this at the end of each pay period, along with your normal pay and it’s one of the best perks about working in hospitality. 

You’ll be part of a great team dedicated to delivering top-notch service. From greeting customers to serving up our iconic pizza, you’ll create enlivening experiences that exceed expectations. Be yourself, bring your personality, and let every day be an opportunity to express your unique flair.

No experience required.

What you’ll do:

• Greet and seat customers

• Take orders and serve food, drink and desserts

• Work in a dynamic and energetic environment

Who we are:

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.  We’ve been around since 1965, bringing pizza to the UK and have since grown to a multichannel, international brand.  Our people are at the heart of our success and everything we do; we believe you should always be able to express yourself.  

Inclusivity and respect are at the heart of our business and are valued by our teams, customers, and suppliers. PizzaExpress and Milano is a place where everyone is welcome, and everyone belongs.  That’s why we assess each application on the aptitude to do the job and nothing else.

JOB SUMMARY

He / She will be responsible for supervising, coaching and coordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shift in accordance with the manager’s checklists.
2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.
3. Supervise and coach all associates in accordance to Marriott training programme.
4. To ensure enough staffing for the operation in all outlets.
5. To ensure smooth operation in all areas.
6. To ensure proper cashiering and billing procedures are adhered to.
7. To help the assistant manager in generating all necessary micros reports for outlets.
8. To supervise closing checklist for bartenders.
9. To conduct opening inventory and closing inventory of wines.
10. To ensure accuracy of associates’ float money stored in safe deposit box.
11. Check and oversee cashiers’ closing duties and ensure accuracy.
12. Ensure efficient scheduling and represent the outlets for all day to day operations.
13. Responsible for updating Leaves / PH / MC of all associates daily.
14. To conduct 15 minutes training to all associates on a daily basis.
15. Maintain all S.O.P. and L.S.O.P.
16. To conduct a proactive preventive maintenance inspection on a monthly basis.
17. Promote inter-departmental relations through candid communications channels.
18. To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times.
19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis.
20. To take charge of assignment planning and schedule associates for their meal breaks.
21. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.
22. Understand and teach empowerment principles to ensure guests’ satisfaction.
23. To LEAD BY EXAMPLE and have a “hands on” approach to motivate our associates to excel.
24. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.
25. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.
26. Don’t expect, inspect.
27. Be an aggressive Team player and have always “CAN DO ATTITUDE”
28. Cash/Bank Handling:

• Process all payment methods in accordance with Accounting procedures and
  policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any
  discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and
  resource materials; and maintain cleanliness of workstation at all times.

29. Any other duties as may be assigned from time to time.

JOB REQUIREMENT

• Minimum GCE 'O' levels and/or Diploma in Hotel Management
• Minimum 1 year of relevant experience in F&B Operations
• Good interpersonal and communication skills
• Meticulous and attentive to details

We regret that only shortlisted applicants will be notified.

Roles & Responsibilities

Restaurant Servers/ Waiter/ Waitress (Training provided)

• Provide good customer services.
• Greet customers and present menus.
• Make suggestions based on their preferences.
• Take and serve food/drinks orders.
• Arrange table settings.
• Keep tables clean and tidy at all times.
• Training will be provided for candidates with or without experiences

Location: Orchard

Salary : Depending on experiences

• General Management
• Customer Services
• F & B
• General Work
• Taking orders from the customer
• Serve food and beverages to customer
• Responsible for clearing, collecting and returning food and beverage items to the proper area
• Managing restaurant staff's work schedules
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations
• Checking in on dining customers to enquire about food quality and service
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked
• Monitoring the restaurant’s cash flow and settling outstanding bills
• Reviewing customer surveys to develop and implement ways to improve customer service
• Resolving customer complaints in a professional manner
• Able to handle work in a fast-paced environment
• 6 days work week including weekends and public holidays

Waiter. Waitress.

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.

Benefits:

• Free Food on shift

• 50% off food and drink when you’re not working

• Wagestream gives you access to up to 40% of your earned wages before payday

• Wellbeing Support for you and your family

• Referral Bonus of £400 for referring pizza chefs and £1000 for referring managers

• Holiday & Sick Pay

• Pension & Life Assurance

• Pay Rates: under 21s earn £7.49 per hour. Under 23s earn £10.18 per hour. 23 and over earn £10.42 per hour

• Plus Tips - You'll receive tips/Tronc*, with a 70:30 split between waiting and non-waiting teams, on top of your wages

• Learning and Development Opportunities to invest in you

  

*Tronc, or card gratuities, is a fair way to pay gratuities to our teams.  All Tronc goes to you, shared between our waiting and back of house teams.  You’ll get this at the end of each pay period, along with your normal pay and it’s one of the best perks about working in hospitality. 

You’ll be part of a great team dedicated to delivering top-notch service. From greeting customers to serving up our iconic pizza, you’ll create enlivening experiences that exceed expectations. Be yourself, bring your personality, and let every day be an opportunity to express your unique flair.

No experience required.

What you’ll do:

• Greet and seat customers

• Take orders and serve food, drink and desserts

• Work in a dynamic and energetic environment

Who we are:

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.  We’ve been around since 1965, bringing pizza to the UK and have since grown to a multichannel, international brand.  Our people are at the heart of our success and everything we do; we believe you should always be able to express yourself.  

Inclusivity and respect are at the heart of our business and are valued by our teams, customers, and suppliers. PizzaExpress and Milano is a place where everyone is welcome, and everyone belongs.  That’s why we assess each application on the aptitude to do the job and nothing else.

Waiter. Waitress.

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.

Benefits:

• Free Food on shift

• 50% off food and drink when you’re not working

• Wagestream gives you access to up to 40% of your earned wages before payday

• Wellbeing Support for you and your family

• Referral Bonus of €450 for referring pizza chefs and €1150 for referring managers

• Holiday & Sick Pay

• Pension & Life Assurance

• Pay Rate is €12.70 per hour

• Plus Tips - You'll receive tips/Tronc*, with a 70:30 split between waiting and non-waiting teams, on top of your wages

• Learning and Development Opportunities to invest in you

  

*Tronc, or card gratuities, is a fair way to pay gratuities to our teams.  All Tronc goes to you, shared between our waiting and back of house teams.  You’ll get this at the end of each pay period, along with your normal pay and it’s one of the best perks about working in hospitality. 

You’ll be part of a great team dedicated to delivering top-notch service. From greeting customers to serving up our iconic pizza, you’ll create enlivening experiences that exceed expectations. Be yourself, bring your personality, and let every day be an opportunity to express your unique flair.

No experience required.

What you’ll do:

• Greet and seat customers

• Take orders and serve food, drink and desserts

• Work in a dynamic and energetic environment

Who we are:

Where those who love pizza can be their true self. Proud to be a Top 10 Sunday Times Best Place to Work 2023.  We’ve been around since 1965, bringing pizza to the UK and have since grown to a multichannel, international brand.  Our people are at the heart of our success and everything we do; we believe you should always be able to express yourself.  

Inclusivity and respect are at the heart of our business and are valued by our teams, customers, and suppliers. PizzaExpress and Milano is a place where everyone is welcome, and everyone belongs.  That’s why we assess each application on the aptitude to do the job and nothing else.

WE ARE HIRING WAITER/WAITRESS FOR LA D'ORO RESTAURANT

We are Looking for someone who:

• Passion in F&B industries
• Self Motivated
• Able to deliver high customer satisfacion service to guests
• Cheerful & Energytic
• Able to handle Fast pace environment
• Love to Intereact with customer
• always smile from heart
• Communicate with fluency english
• Able to commit split shift
• Willing to progress more
• Candidate must possess at least Secondary School/"O" Level
• in Food & Beverage Services
• At least 1 Year of working experience in the related field is required

for this position.

Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.

We are offering:

· Uniform Provided

· Medical Benefit

· Staff Meal provided

· Career Development with Continuous Learning

If you feel that you match those qualities, What are you waiting for? Quickly click the apply button and you maybe the one that is shortlisted. JOIN US AND BE PART OF OUR BIG FAMILY.

WE ARE HIRING WAITER/WAITRESS FOR LA D'ORO RESTAURANT

We are Looking for someone who:

• Passion in F&B industries
• Self Motivated
• Able to deliver high customer satisfacion service to guests
• Cheerful & Energytic
• Able to handle Fast pace environment
• Love to Intereact with customer
• always smile from heart
• Communicate with fluency english
• Able to commit split shift
• Willing to progress more
• Candidate must possess at least Secondary School/"O" Level
• in Food & Beverage Services
• At least 1 Year of working experience in the related field is required

for this position.

Preferably Entry Level specialized in Food/Beverage/Restaurant Service or equivalent.

We are offering:

· Uniform Provided

· Medical Benefit

· Staff Meal provided

· Career Development with Continuous Learning

If you feel that you match those qualities, What are you waiting for? Quickly click the apply button and you maybe the one that is shortlisted. JOIN US AND BE PART OF OUR BIG FAMILY.

JOB SUMMARY

He / She will be responsible for supervising, coaching and coordinating activities of the food Servers as well as looking into the comfort and dining experience of guests. He / She will also handle guests’ complaints during the absence of the manager.

DUTIES AND RESPONSIBILITIES

1. Open and close shift in accordance with the manager’s checklists.
2. Train, maintain and enforce all Marriott service standards through the use of used records, menus and appropriate training and reference materials.
3. Supervise and coach all associates in accordance to Marriott training programme.
4. To ensure enough staffing for the operation in all outlets.
5. To ensure smooth operation in all areas.
6. To ensure proper cashiering and billing procedures are adhered to.
7. To help the assistant manager in generating all necessary micros reports for outlets.
8. To supervise closing checklist for bartenders.
9. To conduct opening inventory and closing inventory of wines.
10. To ensure accuracy of associates’ float money stored in safe deposit box.
11. Check and oversee cashiers’ closing duties and ensure accuracy.
12. Ensure efficient scheduling and represent the outlets for all day to day operations.
13. Responsible for updating Leaves / PH / MC of all associates daily.
14. To conduct 15 minutes training to all associates on a daily basis.
15. Maintain all S.O.P. and L.S.O.P.
16. To conduct a proactive preventive maintenance inspection on a monthly basis.
17. Promote inter-departmental relations through candid communications channels.
18. To keep manager informed should there be a shortage of manpower. To carry out instructions effectively, monitor the staff progress and to pass any information regarding the operations to the manager at all times.
19. To be always on the floor during operation hours, to assist the hostess in seating the guests whenever required and to check on guest satisfaction on a regular basis.
20. To take charge of assignment planning and schedule associates for their meal breaks.
21. Check on the cleanliness of the restaurant area and side stations and to do weekly inspection with the manager.
22. Understand and teach empowerment principles to ensure guests’ satisfaction.
23. To LEAD BY EXAMPLE and have a “hands on” approach to motivate our associates to excel.
24. Maintain fair consistent counselling and/or disciplinary procedures in accordance with Marriott Guarantee Fair treatment.
25. Monitor hours, staff overtime on a daily basis for restaurants as it relates to sales and profits.
26. Don’t expect, inspect.
27. Be an aggressive Team player and have always “CAN DO ATTITUDE”
28. Cash/Bank Handling:

• Process all payment methods in accordance with Accounting procedures and
  policies.
• Follow property control audit standards and cash handling procedures (e.g., blind drops).
• Count bank at end of shift, complete designated cashier reports, resolve any
  discrepancies, drop off receipts, and secure bank.
• Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for expected business level, and keeping bank secure at all times.
• Transport bank to/from assigned workstation, following security procedures.
• Set up and organize cashier workstation with designated supplies, forms, and
  resource materials; and maintain cleanliness of workstation at all times.

29. Any other duties as may be assigned from time to time.

JOB REQUIREMENT

• Minimum GCE 'O' levels and/or Diploma in Hotel Management
• Minimum 1 year of relevant experience in F&B Operations
• Good interpersonal and communication skills
• Meticulous and attentive to details

We regret that only shortlisted applicants will be notified.

You will be responsible to provide an excellent and consistent level of service to guests. The Waiter/Waitress is responsible to serve Food & Beverage to guests in the assigned Place of Work. To Attend to guests' enquiries, taking necessary actions to anticipate their needs and ensure that they have a positive dining experience by exceeding their expectations. Provide a courteous, professional, efficient and flexible service in order to maximize guest satisfaction.

• Ideally with GCE 'O' Level.
• Minimum 6 months work experience.
• Good customer service, communications and interpersonal skills are a must.

Explore our very big world

We welcome you to join our global and diverse family. Your positive energy and people-pleasing mindset are an important part of why our guests continue to choose us for their event needs. Every day presents a new opportunity to interact with people from all over the world, giving you new inspiration and perspective.

Rewards for work, benefits for your lifestyle

You’ll be supported in and out of the workplace through:

• Discounts on hotel rooms, food and beverage
• Learning and development opportunities
• Recognition programs
• Wellbeing programs
• Encouraging management
• Team-spirited colleagues

Job Summary

Directly responsible to the Banquet Operations Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Hotel to banquet guests. As such, is expected to coordinate all aspects of room or facilities set-up and food and beverage service so that all efforts are directed towards guest satisfaction, the achievement / maintenance of Division Catering Standards and profit maximization.

Also responsible for adhering to all guest contact activities in a cordial, efficient and professional manner at all times. To ensure a safe working environment and where necessary make repair orders with follow-up. To maintain a positive attitude towards the Hotel and the job being performed. To also maintain a cooperative, team-like attitude in working with supervisors and fellow employees to help achieve our common goals of maximizing guest satisfaction and profit margins.

To also cooperate with Banquet Operations Manager to carry out and conduct training for all levels of staff and at all times to represent the Hotel in accordance to company standards of dressing, grooming and hygiene. To contribute to a positive Associate Opinion Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To also use the Total Quality Management process as a way of improving standards and service for guests and to report punctually for work.

Duties and Responsibilities

1. Attends daily BEO meeting and discusses plan of actions for same and next day with Banquet Operations Manager.
2. Ensure that the department complies with Catering Standard Operation Procedure.
3. Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis.
4. Communicates any additional set-up requirements with staff.
5. Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating.
6. Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain.
7. Assigns work / functions to Captains and Supervisors.
8. Maintains up-to-date details on banquet functions and communicate changes to Captains.
9. Responsible for hiring and initial training of all catering service employees.
10. Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins.
11. Responsible for labour costs of all service employees, therefore supervises the scheduling of permanent and part-time employees and review schedules in terms of coverage and adherence to budget guidelines.
12. Responsible for maintaining budgeted banquet beverage costs.
13. Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments.
14. Directly supervises the work of banquet captains and personally observe the performance of service personnel.
15. Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental.
16. Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards.
17. Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function.
18. Note all comments (both positive and negative) in “Captain’s Report” for each function supervised.
19. Prepare daily summary in TOPCAT and close shift according to proper procedure.
20. Gets accurate head count after guests seating and communicate to involve departments.
21. Notifies Banquet Operations Manager of any shortages in regards of equipment or personnel.
22. Leaves work after last guest has left and rooms are completely set-up for next functions or as assigned by another captain or Banquet Operations Manager.
23. In absence of Banquet Operations Manager, perform his duties.
24. Other duties as assigned by Director of Catering or Banquet Operations Manager.

What we’re looking for

• Great conversational skills and teamwork-oriented
• Positive outlook and outgoing personality
• Previous banquet serving experience is a big plus

We regret that only shortlisted applicants will be notified.

1. Always provide a warm welcome and a fond farewell to guests at the entrance of the restaurant, bar, or event venue

2. Greet guests by their names whenever possible while providing service

3. Present menus to guests and always be ready to answer guest enquiries regarding menu items

4. Able to describe how various menu items are prepared, the ingredients used, cooking methods, and recommend guests the daily specials

5. Checks with guests to ensure that they are enjoying their meals and take necessary actions to rectify any dissatisfaction or doubt before guests leave the restaurant, bar, or event venue

6. Always present bills to guests in clean bill-folders and inform guests of any ongoing promotions/discounts

7. Provides prompt and efficient service to guests at all times

8. Always obtain guest feedback/comments and report accordingly to immediate superior

9. Always replenish the mise en place at the work stations and order stock for operational use

10. Upkeep and maintain general cleanliness of work area

11. Ensure that any lost & found items are to be handed over and reported to the immediate superior instantly

12. Must be able to turn over tables and do set up according to the respective area requirements

13. Always be punctual to work and carry at all times a professional image with proper grooming standards

14. Handles all operating equipment with absolute care so as to avoid breakages

15. Performs any other duties as may be assigned from time to time by the management

Explore our very big world

We welcome you to join our global and diverse family. Your positive energy and people-pleasing mindset are an important part of why our guests continue to choose us for their event needs. Every day presents a new opportunity to interact with people from all over the world, giving you new inspiration and perspective.

Rewards for work, benefits for your lifestyle

You’ll be supported in and out of the workplace through:

• Discounts on hotel rooms, food and beverage
• Learning and development opportunities
• Recognition programs
• Wellbeing programs
• Encouraging management
• Team-spirited colleagues

Job Summary

Directly responsible to the Banquet Operations Manager for the performance of all hourly banquet food and beverage servers and is the personal representative of all Singapore Marriott Hotel to banquet guests. As such, is expected to coordinate all aspects of room or facilities set-up and food and beverage service so that all efforts are directed towards guest satisfaction, the achievement / maintenance of Division Catering Standards and profit maximization.

Also responsible for adhering to all guest contact activities in a cordial, efficient and professional manner at all times. To ensure a safe working environment and where necessary make repair orders with follow-up. To maintain a positive attitude towards the Hotel and the job being performed. To also maintain a cooperative, team-like attitude in working with supervisors and fellow employees to help achieve our common goals of maximizing guest satisfaction and profit margins.

To also cooperate with Banquet Operations Manager to carry out and conduct training for all levels of staff and at all times to represent the Hotel in accordance to company standards of dressing, grooming and hygiene. To contribute to a positive Associate Opinion Survey departmental result by being proactive in all aspects of departmental and interdepartmental issues. To also use the Total Quality Management process as a way of improving standards and service for guests and to report punctually for work.

Duties and Responsibilities

1. Attends daily BEO meeting and discusses plan of actions for same and next day with Banquet Operations Manager.
2. Ensure that the department complies with Catering Standard Operation Procedure.
3. Review menu or service (BEO) with Catering Managers and Banquet Chef on a daily basis.
4. Communicates any additional set-up requirements with staff.
5. Coordinates all food requirements with the Kitchen, including accurate counts for preparation and plating.
6. Coordinates all liquor requirements with the Beverage Controller and Banquet Bar Captain.
7. Assigns work / functions to Captains and Supervisors.
8. Maintains up-to-date details on banquet functions and communicate changes to Captains.
9. Responsible for hiring and initial training of all catering service employees.
10. Responsible for any ongoing training of captains and waiters which is necessary to maintain our standards of service and profit margins.
11. Responsible for labour costs of all service employees, therefore supervises the scheduling of permanent and part-time employees and review schedules in terms of coverage and adherence to budget guidelines.
12. Responsible for maintaining budgeted banquet beverage costs.
13. Communicates with Catering Managers and Coordinators in obtaining menu guarantees and guests’ comments.
14. Directly supervises the work of banquet captains and personally observe the performance of service personnel.
15. Supervises Service personnel to follow Energy Conservation and Accident / Security guidelines for all associates departmental and interdepartmental.
16. Responsible for setting all types of equipment including Buffet Tables and decoration by always improving Department standards.
17. Prepare and close function checks including guest signed banquet check and Beverage Requisition Form for the particular function.
18. Note all comments (both positive and negative) in “Captain’s Report” for each function supervised.
19. Prepare daily summary in TOPCAT and close shift according to proper procedure.
20. Gets accurate head count after guests seating and communicate to involve departments.
21. Notifies Banquet Operations Manager of any shortages in regards of equipment or personnel.
22. Leaves work after last guest has left and rooms are completely set-up for next functions or as assigned by another captain or Banquet Operations Manager.
23. In absence of Banquet Operations Manager, perform his duties.
24. Other duties as assigned by Director of Catering or Banquet Operations Manager.

What we’re looking for

• Great conversational skills and teamwork-oriented
• Positive outlook and outgoing personality
• Previous banquet serving experience is a big plus

We regret that only shortlisted applicants will be notified.

1. Always provide a warm welcome and a fond farewell to guests at the entrance of the restaurant, bar, or event venue

2. Greet guests by their names whenever possible while providing service

3. Present menus to guests and always be ready to answer guest enquiries regarding menu items

4. Able to describe how various menu items are prepared, the ingredients used, cooking methods, and recommend guests the daily specials

5. Checks with guests to ensure that they are enjoying their meals and take necessary actions to rectify any dissatisfaction or doubt before guests leave the restaurant, bar, or event venue

6. Always present bills to guests in clean bill-folders and inform guests of any ongoing promotions/discounts

7. Provides prompt and efficient service to guests at all times

8. Always obtain guest feedback/comments and report accordingly to immediate superior

9. Always replenish the mise en place at the work stations and order stock for operational use

10. Upkeep and maintain general cleanliness of work area

11. Ensure that any lost & found items are to be handed over and reported to the immediate superior instantly

12. Must be able to turn over tables and do set up according to the respective area requirements

13. Always be punctual to work and carry at all times a professional image with proper grooming standards

14. Handles all operating equipment with absolute care so as to avoid breakages

15. Performs any other duties as may be assigned from time to time by the management