Casale Panayiotis - Waiter A'

Job Title: Waiter A
Reports to: Head Waiter / Restaurant Manager
Company: Casale Panayiotis Traditional Village Ltd

Job Summary:

• Join the team at Casale Panayiotis, a luxury mountain spa hotel in the heart of Cyprus, where authentic Cypriot hospitality meets refined dining.
• As Waiter A, you will play a key role in delivering exceptional service across our restaurants and bars, ensuring every guest enjoys a warm, memorable experience.
• Provide professional table service, assist with menu knowledge and wine pairing, and maintain the highest standards of cleanliness and presentation.
• Work closely with the restaurant team to create a welcoming atmosphere that reflects our commitment to genuine hospitality and excellence.
  
  

Key Responsibilities:

1. Customer Service

• Greet guests promptly and warmly upon arrival.
• Present menus, answer questions about menu items, and make recommendations.
• Take food and beverage orders accurately.
• Serve customers in a professional, efficient, and courteous manner.
• Take orders from customers and ensure they are passed to the appropriate person to execute.
• Be familiar with the composition of all menu items.
• Serve food and beverages in accordance with laid-down standards, maintaining professionalism and courtesy.
• Clear tables as soon as it is apparent that customers have finished their food or drink (never clear a table while anyone is still eating).
• Ensure that customers are correctly charged, present the bill, and take payment.
• Ensure guests receive high-quality service and attention at all times.

2. Guest Experience

• Ensure guest satisfaction by providing excellent service.
• Address guest concerns or complaints promptly and professionally.
• Assist guests with special dietary needs or allergies.
• Report any customer complaints immediately to the Head Waiter or Restaurant Manager.

3. Order Management

• Relay orders accurately to the kitchen and bar staff.
• Serve food and beverages to guests in a timely manner.
• Check orders before serving to ensure accuracy and presentation.
• Ensure that stations are adequately stocked with replacement cutlery, linen, and other essentials.
  
  

4. Table Management

• Prepare or supervise the preparation of the dining room, including all necessary mise-en-place for service.
• Prepare tables by setting up linens, silverware, and glassware.
• Clear and reset tables efficiently for the next guest.
• Maintain cleanliness and organization of the dining area.
• Ensure all designated areas are clean and meet hygiene requirements.
• Change table linen as required and ensure dirty or damaged linen is counted and replaced.
• Clean and refill condiment sets; ensure branded sauces and chutneys are ordered and stocked.
• Maintain table decorations to agreed standards.
• Set tables according to laid-down standards, ensuring all items are clean, undamaged, and in good condition.
  
  

5. Payments and Records

• Present bills and process payments (cash, credit card, or other).
• Maintain accurate records of orders and transactions.
  
  

6. Team Collaboration

• Work closely with kitchen and restaurant staff to ensure smooth service flow.
• Assist team members during busy periods.
  
  

7. Additional Duties

• Adhere to all safety and sanitation standards.
• Assist in inventory checks or restocking when needed.
• Participate in training sessions or staff meetings.
• Carry out any other duties of a comparable nature as required by the Restaurant Manager.
• Maintain the highest standards of personal hygiene and professional appearance at all times.
  
  

The Management reserves the inalienable right to differentiate instructions, terms and policies, which may influence or diversify the tasks of each employee, if is required for the improvement of operations and the quality of services at each Department.