Waiter/waitress

• Greets the customers, presents the menu, makes suggestions and answers all questions about the food and beverages
• Uses sales techniques
• Takes orders and transmits them to the kitchen staff through the POS system
• Serves beverages, wines, alcohol and cocktails while complying with the Bâton Rouge service steps
• Serves meals and ensures quality service in the dining room, complying with the Bâton Rouge steps of service
• Serves dessert
• Prepares the bills for meals and beverages, takes cash and makes change
• balances daily financial transactions
• Applies health regulations as to cleanliness
• Applies safety regulations
• Ensures his or her work area is clean
• Organizes his or her work and work area efficiently
• Clears and cleans the tables in the dining room

• Experience in restaurant operations may be required
• A certain level of manual dexterity is required
• Attention to detail and openness to change are required
• Interpersonal skills, teamwork, collaboration, adaptability, good verbal communications skills and listening skills are required
• Good personal grooming, confidence, integrity, ability to manage stress, dynamism, autonomy and flexibility are also essential

On-the-job training is provided