Waiter/cashier

4 weeks ago

Abu Dhabi, United Arab Emirates Aspen Creations Full time

**Hosting**:
v Receiving Guests: Greet the guest, give a tour of the restaurant if guest requests. Explain the story of Al Fanar Restaurant. Escort each guest to their designated tables. Ensure guest do not occupy tables that do not match seating and number of guest. This may include services needed for small children, as well as for individuals with disabilities. Ensure customers receive fast and quality service from the moment they arrive.

v **Call Attends**:Answer incoming calls, takes orders and guides guests to the restaurant asking for direction.

v **Organize Reservations**:Schedule dining reservations for guests in advance and as they arrive at the restaurant. Keep a record of daily reservation and be aware of it.

v **Waiting list**:Keep a record of waiting list on daily basis (especially weekends)**. **Follow up with guests on waiting list.

**Serving**:
v Preparation: Before customers arrive, prepare tables to ensure that everything is in place and in clean condition. Clean and arrange cutlery, set out napkins and check that condiments are full. Ensure that certain tables are reserved for customers who have made an advance booking. Discuss the menu with the Supervisor / Manager and kitchen staff to check that all dishes are available and to find out about any specials of the day.

v Greeting: When customers arrive greet them and show them to available tables. If regular customers have a favorite table, try to accommodate their wishes. At busy times, waiting staff aim to maximize occupancy by seating customers at the right size table, keeping large tables for families or groups and seating couples or individuals at smaller tables.

v Orders: Give menus to customers and tell them about any specials available that day. If customers ask for information about menu items, explain and describe items on the menu. Also offer customers drinks while they choose their food and provide advice on wines suitable for their menu choices. Take customers’ orders and hand them to kitchen staff. If any freshly cooked items require a long cooking time, waiting staff advise customers of the likely time frame.

v Service: When the food and drinks are ready, take them to the tables and set them out for customers. Check that customers have received the right items and return in a timely manner to check that customers are satisfied with their food. After each course, waiting staff clear the plates and dishes before serving the next course. Also offer to replenish drinks during the meal.

v Completion: At the end of the meal, ask customers if they are satisfied with their meal and provide an itemized check. Explain any service charges and then take payment or explain where customers should pay. When customers have left, clear the table and prepare it for the next customers.

**Cash handling**:
v **Cash float**:Assure cash float is proper as per the balance shown in ERPS system. Make sure the cash float is maintain in the cash counter always and at the end of the duty, the proper hand over is given to the next cashier.

v **Provide Bills / Invoice**:Provide bill / invoice to customers against the customers’ order. Assure the bill amount is paid by the customer and balance amount is given to them back.

v **Cash deposit**:Make sure the daily cash revenue is deposited in the bank twice in a day. Coordinate with Supervisor for safely depositing it in the company bank account every day.

v **Daily Tips**:Keep record for daily tip collections and add in the system.

v **Record for Staff Meal**:Keep record and enter staff meal in the system every day against staff availing food from restaurant.

**Sales and merchandizing**:
v **Keep record and stock of merchandise items. **Inventory tracking of merchandise available and sold.Re stocking the merchandise section with items in its designated areas. If out of stock or low on stock, the supervisor should be notified immediately.

v **Handle sales of merchandise items for customer. **Negotiate with customers to sell traditional restaurant items. Develop sales proposals. Maintain sales activity records and prepare sales reports. Upsell the customers by selling more items. Ensure customer service satisfaction and good client relationships. Monitor and report on sales activities and follow up for management. Keeps track of daily sales with the assistance and presence of a supervisor. Keep records and stock of merchandise items. Place order request for non-stock/par stock to FOH Supervisor. Make sure customer has paid the bill at the cash counter prior to collecting the goods.

v **Record closing statements with assistance of supervisor. **End of day sales report should be provided to the supervisor**. **Accounting in all sales of the day and checking if deposited amount is equal to the sales amount. This will be checked by the management on daily basis and if there is a shortage it should be reported to the management immediately.

Ability to commute/relocate:

- Abu Dhabi: Reliably c

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