Waitress jobs in United Arab Emirates

Maintains the cleanliness and sanitation of the restaurant and back area, including all tables and chairs. Restocks the dining room and side stations with tableware, flatware, utensils, condiments, and linen. Always maintain adequate supplies in the side station when the restaurant is open.

1. Quickly clear dirty table settings and prepare table for resetting.
2. Promptly and consistently reset all service ware as prescribed.
3. Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments.
4. Wipe down booths and chairs, move tables and chairs, and clean floors as necessary.
5. Transport all dirty tableware from dining room to dishwashing area for proper cleaning.
6. Perform any general cleaning tasks using standard restaurant cleaning products as assigned by supervisor to adhere to health standards.
7. Perform all assigned side work to include replenishing condiments and restocking side stations.
8. Perform other duties as requested, such as cleaning unexpected spills, handling special guest requests, greeting and seating guests and ensuring guest satisfaction.
9. Attend required meetings.
10. Report on duty punctually according to the duty roster and be mindful of personal appearance and grooming.
11. Abide by all the rules and regulations of the restaurant.
12. Maintain a high standard of service and strive to improve at all times.
13. Co-ordinate and co-operate with waiter/waitress, head waiter/waitress and supervisors at all times to ensure the smooth running of the outlet.
14. Assist supervisor, head waiter/waitress and waiter/waitress during the service.
15. Observe established service procedures.
16. Act as an expediter in helping restaurant waiter/waitress as needed.
17. Give priority to rush items as directed by the head waiter/waitress or supervisor.
18. Assist in keeping the back of the restaurant clean and organized.
19. Fold napkins, keep restaurant linen container empty, take soiled linen to housekeeping and replenish with fresh linen, re-polish the silverware, set up the back area and to organize the food pick up area.
20. Be courteous, friendly and have a pleasing attitude toward guests and fellow team members.
21. Take immediate action when service is requested and help team members any time needed.
22. Immediately bring to the attention of the supervisor or manager a guest who is not satisfied with food and beverage or service.
23. Understand and perform according to standards, policies and procedures.
24. Notify any incidents to your manager.
25. Greet all guests with a warm smile, and by name if possible.
26. Time the service to correspond with the pace of the guest.
27. Remain readily accessible and attentive to guests.
28. Ensure required mise en place is complete prior to service.
29. Build knowledge of food and beverage served in the restaurant, suggestive selling and up-selling of our products.
30. Maintain an awareness of menu changes and promotional activities within the restaurant.
31. Maintain discreet observation of guests, noting appropriate times to refill glasses and other signals of attention.
32. At the start of each shift ensure tables are set up accordingly to service standards, with clean silverware and glassware.
33. Keep working area clean and organized at all times.
34. Maintain appropriate inventory and proper condition of equipment and operating supplies.
35. Attend training sessions.
36. Perform any other reasonable requests from management.

Be fully aware of the restaurant's licensing, fire and health and safety regulations.

Has excellent written and verbal skills. Communicates effectively with outlet team at all times.

Qualifications Essential: High school or Diploma

Essential: Previous restaurant experience

Quality focused, excellent customer service and communication skills, eye for details, ability to lift 10 kg or more, willing to stand or walk for extended periods, availability to work on weekends, including holidays.

Company Culture: Delivering results & excellence, accountability/adaptability, culture achievement drive, understanding & self-assessing, understanding people, taking & sustaining initiative.

Take immediate action when service is requested and help team members any time needed. Authorized to replace food if found flawed. Authority to offer item suggestions from the menu to the customers. Authorized to report any problems for dishes and kitchenware.