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Duties & Responsibilities:

  • To inform the Restaurant Supervisor or Chef de Rang of any complaints or any other problems that may arise.
  • To converse with guests whenever possible to obtain feedback and suggestion for improvement.
  • To promote sales of Food and Beverages and Theme night.
  • Ensure cleanliness of furniture, fixtures and equipment in his/her section.
  • Perform mise en place of tables and service stations as instructed by immediate superiors.
  • Service food and beverages as per the hotel quality standard of service established.
  • Ensure a speedy, courteous, efficient and friendly service to our guests.
  • Read, know and follow all food and beverage procedures.
  • After guests have been seated and given them a menu, proceed to greet them courteously and take their order.
  • Has full knowledge of the outlet’s menu, wine list and drink list.
  • Reports bad functioning of utilities such as lights, fans and toilets and reports to superior for any repair or defect.
  • Adheres to the hotel’s rules and regulations.
  • To know all items on the menu and the basic ingredients and method preparation.
  • To report any major complaints in the hotel to the Restaurant Supervisor or Chef de Rang.


  • Qualifications: Basic Theoretical Knowledge (Secondary level) and/ or prior professional experience, NTC Level 3.
  • Experience: 1-2 years in the same position in the hospitality industry .
  • Personal Qualities: Fluent in English and French, good team player, sensitivity to customers: good relationship skills.
  • Additional Skill required: Willing to take initiatives in the field of intervention, nurtured by Respect and Humility.
Recruitment Process:

Feel free to apply through CareerHub or contact us on the following number:

📞 5 509 8915

🕒 between 08.30 AM - 04.00 PM (Monday to Friday) or

🕒 between 08.30 AM - 12.00 PM (Saturday)

Job Overview
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