Job Summary:

As a Waiter / Waitress in the hospitality sector, your primary responsibility is to deliver high-quality food and beverage service in line with the Standard Operating Procedures (SOP) of the Strategic Business Unit (SBU). You will ensure guests receive prompt, courteous, and professional service that enhances their overall dining experience, while maintaining cleanliness, attention to detail, and a strong knowledge of the menu.

Duties and Responsibilities

• Ensure all activities adhere to and support JA Resorts & Hotels Quality Standards at all times.
• Serve as a key link between the kitchen and service areas to ensure smooth coordination and timely delivery.
• Deliver efficient and courteous table and/or counter service of all menu items, including both alcoholic and non-alcoholic beverages.
• Maintain up-to-date knowledge of food and beverage offerings to confidently advise and assist guests.
• Provide accurate recommendations and upselling based on guests’ preferences and menu knowledge.
• Receive and store food and beverage items in compliance with food hygiene regulations and safety procedures.
• Monitor and ensure the quality and presentation of all food and beverage items being served; report any discrepancies to the Supervisor or Assistant Outlet Manager.
• Perform all duties with technical accuracy, efficiency, and in line with LQA (Leading Quality Assurance) standards, Standard Operating Procedures (SOPs), and company policies.
• Strictly follow HACCP guidelines and Fire Safety Procedures at all times.
• Complete all assigned tasks punctually and to required quality standards.
• Accurately prepare mise-en-place and organize side stations to support seamless operation during service.
• Be aware of upcoming reservations and guest requirements in your assigned section.
• Greet guests warmly and present menus in accordance with SOPs.
• Take accurate food and beverage orders using upselling techniques where appropriate.
• Maintain full knowledge of beverage pricing, including cocktails, shooters, wines, and champagnes.
• Enter all orders promptly and correctly into the Point of Sale (POS) system; ensure coordination between service and kitchen/bar teams.
• Serve food and beverages efficiently and according to guest orders and company presentation standards.
• Regularly check guest satisfaction throughout the dining experience and promptly address any concerns or issues.
• Refill beverages as needed and ensure continuous guest comfort.
• Clear used tableware and glassware promptly after meals.
• Reset tables immediately after guests leave to prepare for the next seating.

Experience and Skills

Education

• High School Diploma or equivalent.
• Vocational Diploma or Certificate in Hospitality or related field (preferred).

Qualifications

• HACCP – Basic Certification.
• Food Hygiene – Basic Certification.

Experience

• Minimum of 1 year of experience in a similar role within a comparable hospitality property or service standard.
• Sound knowledge of food and beverage service procedures and standards.
• Familiarity with a wide range of alcoholic and non-alcoholic beverages.
• Proven ability to apply upselling techniques to enhance guest experience and revenue.
• Experience with basic cashiering procedures, including handling cash and processing card transactions.
• Proficient in operating Point of Sale (POS) systems.

Computer Skills

• Not applicable (basic POS operation only).

Language Skills

• Basic English communication skills, both written and verbal.
• Additional language proficiency is an advantage in a multicultural guest environment.