Waiter

PRIMARY OBJECTIVE OF POSITION
The primary aim is to maximise guest satisfaction, increase sales, and improve profitability
within the Service department by delivering quality food and beverages in line with the
hotel’s established guidelines. This involves a series of key service steps designed to ensure a
consistent and professional guest experience. Upon arrival, each guest should be greeted
promptly and courteously at the entrance. Staff must then escort guests to their table,
confirming their preference for either a smoking or non-smoking section. Once the seating
preference is established, guests should be assisted by pulling out their chairs and ensuring
they are comfortably seated. As part of the table-setting protocol, an unfolded napkin
should be offered and placed appropriately for each guest. These actions not only enhance
the guest’s immediate comfort but also contribute to the overall perception of service
quality. By following these procedures, staff can create a welcoming atmosphere that
encourages repeat visits, strengthens guest loyalty, and supports the hotel’s long-term
business objectives.
TASKS, DUTIES, AND RESPONSIBILITIES
 Customer Service & Teamwork
 Consistently delivers Yes I Can! service, exceeding customer and team expectations.
 Provides value-added service by going above and beyond to meet or exceed guest needs.
 Communicates effectively with guests, colleagues, and supervisors.
 Demonstrates teamwork by cooperating and assisting co-workers as required.
 Upholds Yes I Can! service standards at all times.
 Adherence to Hotel Policies & Procedures
 Arrives on time for scheduled shifts.
 Maintains personal hygiene in line with hotel standards.
 Follows all safety rules and regulations to minimize risks.
 Represents Radisson Blu Hotels & Resorts positively at all times.
 Guest Service & Sales
 Greets, seats, and presents menus to guests promptly and courteously.
 Maintains thorough knowledge of food and beverage menus to advise guests and
promote additional sales.
 Uses professional and courteous upselling techniques to enhance guest experience.
 Addresses regular guests by name with appropriate titles, maintaining records of their
preferences.
 Knows all table numbers and seating arrangements to ensure accurate guest placement.
 Assists the restaurant team in service when requested by the Restaurant Supervisor.
 Confirms set-ups and last-minute changes with the Restaurant Supervisor.
Key Responsibilities Reservations & Guest Management
 Maintain and update the restaurant reservations list at all times, ensuring accurate table
allocations.
 Maintain and file daily cover sheets.
 Greet guests, check satisfaction levels, and collect feedback.
 Farewell guests upon departure.
 Maintain an updated anniversary/birthday list for guests and inform the Restaurant
Manager on relevant dates.
Billing & Payment Handling
 Print guest bills with accurate items and prices.
 Process payments via room charge, cash, or credit card.
 Follow daily closing procedures as per guidelines.
 Tally cash, credit card transactions, room charges, and cash float.
 Deposit cash and restaurant keys as required.
Safety, Compliance & Confidentiality
 Maintain guest privacy and confidentiality at all times.
 Report lost and found items immediately to the Restaurant Manager.
 Identify and report potential hazards promptly.
 Follow hotel regulations, laws, and safety protocols.
Professional Standards & Communication
 Maintain high standards of hygiene, grooming, uniform, and conduct.
 Stay informed on hotel activities via the communication log book and update it for the
next shift.
 Attend outlet briefings and regular training sessions.
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