How you will make an impact (Key responsibilities):

1. Leadership & Relationship Management

 Maintain a positive and professional attitude while engaging with guests and supporting team members during service.

 Communicate clearly with the kitchen, cashier, and service teams to ensure accurate order flow and timely food delivery.

 Assist colleagues during busy periods by helping with seating, clearing tables, and supporting overall service operations.

 Build warm, friendly relationships with guests to enhance their dining experience and encourage repeat visits.

2. Compliance & Safety

 Follow all hygiene, safety, and sanitation standards when handling food, beverages, and service equipment.

 Ensure tables, service areas, and utensils are cleaned and maintained according to brand and regulatory requirements.

 Adhere to safe food-handling practices, allergen awareness protocols, and proper service procedures.

 Report any safety hazards, equipment issues, or hygiene concerns to supervisors to maintain a safe dining environment.

3. Training & Development

 Support the training of new service staff by demonstrating proper order-taking procedures, guest interaction etiquette, and hygiene practices.

 Apply feedback from supervisors to improve speed, accuracy, and overall service performance.

 Assist colleagues by sharing product knowledge, menu details, and best practices to enhance team capability.

 Maintain a willingness to learn and adapt to new service standards, menu updates, and operational improvements.

4. Financial Management

 Help minimize operational costs by reducing order errors, managing table turnovers efficiently, and handling items with care.

 Support inventory control by monitoring the availability of service items such as cutlery, condiments, and tableware.

 Contribute to sales performance through effective upselling, menu knowledge, and promoting daily specials.

 Ensure accurate handling of bills, payment methods, and customer transactions to maintain financial accuracy and reduce discrepancies.

Qualifications & Skills

 High school diploma or equivalent; a certificate in Hospitality or Customer Service is an advantage.

 1–2 years of experience in a service or customer-facing role within the F&B or hospitality industry.

 Strong communication and interpersonal skills to engage warmly and professionally with guests.

 Ability to work efficiently in a fast-paced environment while maintaining accuracy and service quality.

 Good knowledge of basic food and beverage service standards, hygiene practices, and order-taking procedures.

 Strong teamwork, multitasking, and problem-solving abilities to support smooth service flow.

 Familiarity with POS systems and basic billing procedures is an advantage.