Service Crew –(Waiter /waitress)

Line Reporting: Unit Manager

Purpose of the position:

Service Crew

The Service Crew Member position is responsible for providing exceptional guest service and support, while working closely with the Unit Manager and other Team Members to maintain operational standards and procedures. This position requires an all rounded person experienced in cashiering, service, and barista services. This position has direct interactions with Guests and members of the field operations team.

Key Tasks

• Greets guests with a smile, receives orders, processes payments, and responds appropriately to customer issues
• Operates cash register or point of sale devices, as needed, and uses value-added suggestive-selling techniques to generate additional sales opportunities
• Verifies the accuracy of guests’ orders
• Issue receipts, refunds or change due to customers
• Prepares and packages food and drink products
• Cleans kitchen area, counters, food preparation areas, and utensils
• Cleans dining room, restrooms and exterior grounds
• Maintains health and safety standards in work areas
• Unloads and stocks inventory items as needed
• Performs duties at multiple workstations (e.g., waiter, cashier, barista etc.)
• Prompt and regular attendance on assigned shifts
• Follows Clients uniform and grooming standards and policies
• Resolves customer complaints
• Learns team effectiveness skills; works with others to achieve team goals
• Responds to guests’ needs in a professional and polite manner
• Communicates in a positive manner with customers, peers, and managers

Quality, Health, Safety & Environment

As an employee I am also responsible for:

• Ensuring that my workstation is set up correctly for my individual requirements.
• Ensuring that my working area is free from slip and trip hazards.
• Being aware of my own personal safety whilst entering, leaving and working at any work station (I must not put myself at risk). reporting any hazards and defects.
• Following good housekeeping rules at all times.
• Ensure I comply with the HSE requirements.
• Attend all HSE training requested by Human Resources & the HSE department.
• Follow all requirements set out in the client & SLMC QHSE Policy.

Decision Making Authority

As delegated by the Supervisor & Unit Manager as per the set out standard operating procedures.

Person Specification

1. Attachment/internship of 6 months’ experience in five-star hotel
2. Knowledge of the various menu in hotel industry and how to serve them.
3. Up selling skill of the various alternatives in drinks and meals
4. Preference to work in the front line as service crew
5. Certificate in house training/ certificate in hospitality /Diploma or Degree in Hospitality
6. Age between 19 years to 28 years
7. Medically fit and can work for long hours while standing.
8. Ability to work either night shift or day shift without challenges

Skills & Competencies

• Good communicator
• Self-Motivated
• Problem solving skills
• Self-motivated
• Confident

Language Skills

• English: fluent in written and spoken

Salary package Kshs. 30,000/=

Medical cover Member only aftert confrimation