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  • Description





    Responsible for coordinating and communicating operational concerns with both front and back-of-the-house personnel ensuring and providing a dining experience which exceeds guest expectations.

    Processes guest orders to ensure that all items are prepared properly and on a timely basis.

    Observes diners to ensure that guests are satisfied with the food and service, responds to additional requests and determines when the meal has been completed.


    1. Checks on the station plan at the start of work shift.

    2. Attends daily briefing.

    3. Knows how to take reservations.

    4. Knows the menu items and beverage list of the outlet.

    5. Knows all the out of stock before the shift starts.

    6. Prepares all service mis-en-place as required. Checks side duties before the shift starts.

    7. Performs opening and closing procedures based on restaurant’s standards.

    8. Performs the restaurant’s service standards.

    9. Performs different types of service as required for banquet events.

    10. Deals with guests courteously and diplomatically at all times.

    11. Greets guests and presents them with the menu. Informs guest of specials and menu changes, makes suggestions and answers questions regarding food, beverages, and service.

    12. Takes food and beverage orders from guests accurately and posts in the POS. Repeats orders and thanks guests.

    13. Serves beverage orders and courses from kitchen and services areas promptly, with accompanying condiments as needed.

    14. Observes diners to ensure that guests are satisfied with the food and service, to respond to any additional requests, and to determine when the meal has been completed.

    15. Totals bill and accepts payment or refers guest to cashier or host/hostess as appropriate.

    16. Assists buss person with stocking work stations, removing soiled dishes and silverware from table at the end of each course and cleaning and resetting vacated tables.

    17. Relays all necessary information with regards to guest’s needs and complaints to the Supervisor/Captain.

    18. Knows what to do in case of an emergency ( earthquake, fire, injury ).

    19. Extends utmost cooperation and promotes teamwork in the workplace.

    20. Performs and other duties as may be assigned by the Supervisor

  • Requirements

  • Minimum education level: Vocational
  • Years of experience: 1
  • Availability for travel: No
  • Availability for change of residence: No
  • People with disabilities: Yes

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Job summary

  • Service Crew

  • Davao del Sur, Davao Region

  • Company

    Dominic and Sons Realty & Development Corp
  • Type of contract

    Permanent contract

  • Work type

    Full Time

  • Apply