Job description for a waiter

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Job description for a waiter. Full document

Occupational Safety and Health

Occupational Safety and Health / Job descriptions

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I. General Provisions

This Job Description defines the functional duties, rights and responsibilities of the Waiter of the enterprise.
The waiter belongs to the category of specialists.
Appointed to and dismissed from office in accordance with the procedure established by the current labor legislation by order of the Director of the enterprise.
The waiter reports to the Administrator and, directly, to the Director of the enterprise. In the absence of the Administrator, reports to the Bartender.
A person who has a specialized secondary education (specialty - waiter of the 4th category) and at least 1 (one) year of work experience in the specialty is appointed to the position of a Waiter. Age - up to 35 years. Special Requirements: Ability to work in a team.
The waiter is a financially responsible person and bears full financial responsibility for the safety of the material assets entrusted to him in accordance with the current legislation and the internal Rules for incurring material liability.
During the period of temporary absence of the Waiter, his duties are assigned to another (shift) Waiter or Bartender.
The waiter must know and strictly observe:

orders and orders of higher management;
rules of internal labor regulations;
"Menu" of the enterprise and prices;
instructions on safety, industrial sanitation and personal hygiene;
types and rules of table setting and service of various celebrations;
types and purposes used: tableware, cutlery, table linen;
the procedure for receiving, handing over and accounting for canteens: dishes, cutlery, linen and inventory;
rules for the operation of the equipment and inventory used;
procedure for registration and maintenance of registers;
basics of cooking technology, culinary characteristics of cold and hot appetizers, first and second courses, desserts, cold and hot drinks, wine and vodka products.

The waiter must be able to:

to serve visitors at the table with the acceptance of orders, registration and presentation of the "Invoice";
cater for ceremonial and special receptions;
set tables;
provide qualified advice to the visitor in the choice of dishes and drinks.

II. Official duties

Serve tables.
Timely change tablecloths and napkins as they get dirty.
Provide qualified assistance at the request of the visitor in the selection of dishes and drinks.
Guide the customer on the time of preparation of the ordered dishes.
Distribute the order at the place of its execution between the Bartender and the Cook.
Control the timeliness of preparation and presentation of dishes before serving.
Serve ordered meals.
Display the final amount of the order on the "Invoice".
Submit an "Invoice" to the visitor and make a full payment for the order with him.
Decorate the hall and serve tables, according to festive and current events.
Make registers at the end of the working day.
Keep your workplace and the hall for visitors in perfect order and cleanliness.
Conduct a monthly inventory of dishes.
Be attentive and polite, follow the rules of the internal regulations.
Know the varieties and types of domestic and imported goods, as well as their brief commodity characteristics.
Be dressed in uniform.
Be creative in your immediate responsibilities, try to be useful to the company in its current business activities. Show reasonable constructive initiative.

III. Rights

The waiter has the right:

Require the management of the company to create the necessary conditions for the storage of material assets, the provision of Uniforms and everything necessary for proper customer service.
Make suggestions to the management of the company to improve the quality of customer service.
Participate in community life.
To attend meetings, meetings of the enterprise on the issues of the enterprise's activities.
Demand compensation from the visitor for damage caused by their illegal or hooligan actions.
Make independent decisions with the emergence of disputable situations within his competence, if the decision he makes does not run counter to the interests of the enterprise.
Require timely and high-quality execution of the order from the Bartender and the Cook.

IV. A responsibility

The waiter is responsible for:

Failure to comply with the requirements of the Job Description.
Non-compliance with the rules of trade.
Appearance at the workplace without uniform and in poor condition.
Violation of the mode of operation.
Safety of the entrusted material values.
Failure to comply with the Internal Labor Regulations.
Failure to comply with fire safety and safety regulations in the workplace.
Not the safety of payment documents, as well as goods, utensils, inventory and equipment.

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