Key Responsibilities:

Prepare mise-en-place and ensure side stations are fully stocked with required operating equipment prior to service.

Set up and maintain assigned tables with proper cutlery, chinaware, and glassware, ensuring all items are clean, polished, and aligned to standards.

Maintain cleanliness and presentation of condiments and table settings at all times.

Possess thorough knowledge of menu items, including ingredients, preparation methods, pricing, and preparation time.

Present menus, take accurate food and beverage orders, and input orders into the POS system promptly.

Serve food and beverages in a timely and professional manner, ensuring quality, presentation, and correct temperature.

Monitor guest satisfaction, respond to requests efficiently, and resolve service issues where appropriate.

Clear and reset tables promptly, maintaining cleanliness of dining and service areas throughout service.

Process billing and payment transactions accurately in accordance with hotel policies and POS procedures.

Maintain high standards of hygiene, grooming, and safety at all times.

Support team operations and perform additional duties as assigned by Management.

Job Requirements:

Minimum GCE ‘N’/‘O’ Level or equivalent.

Prior experience in a hotel or F&B environment preferred.

Basic knowledge of food and beverage service and POS systems.

Strong interpersonal and communication skills.

Customer-focused with a positive and professional attitude.

Ability to work in a fast-paced environment and handle multiple tasks.

Well-groomed and presentable.

Able to work shifts, weekends, and public holidays.