[Melia Vinpearl Cam Ranh] Restaurant Waiter

• Follow instructions given by one's immediate superior regarding duties and obligations assigned before and at the end of each shift. Check that one's service station is well equipped and prepare tables following the established standards and according to the type of service.

• Take part in the briefings held at the beginning of each shift to receive information on the day's specials, staff absences, VIPs, groups and events, and to make general comments and exchange opinions.

• Offer a consistently warm, professional welcome and farewell to guests and clients on their arrival at and departure from the catering area, maintaining impeccable posture and presentation at all times.

• Help the Hostess, Head Waiter or Head of Sector to seat clients at their assigned table. Greet clients politely and tell them one's name, informing them that you will be in charge of serving them.

• Depending on the catering area and type of service, provide menus, take orders and serve clients their food and drinks, etc., following the established procedures and standards of quality for each catering area and serving period. Service should be provided quickly and quietly, taking care to interject only at opportune moments.

• Take food and drinks orders accurately, making note of the respective cooking terms, sauces, dressings, etc., checking with clients to avoid confusion. Offer specialities and a wine service, and make dish suggestions to increase sales.

• Take table orders to the bar or kitchen for preparation, communicating with the bar and kitchen staff to ensure timely and efficient service.

• Help the assistant waiter assigned to one's section to remove equipment, transport it and provide service in general.

• Continually and discreetly observe clients during service to measure their degree of satisfaction, and take any necessary actions to anticipate their desires or correct any faults.

• When dishes and other elements are ready, one should proceed to serve them unless otherwise instructed by one's superior. Before serving a dish, check that the table is laid with the appropriate utensils.

• Any food or article that is not to the client's satisfaction should be removed immediately. If it is a simple matter, return the item to the kitchen. If it is a more important issue, inform the supervisor immediately.

• Care must be taken when transporting items during service to avoid any accidents, following safety standards at all times.

• Have the bill ready when requested and strictly follow set procedures for collecting payment for restaurant bills, depending on the method of payment. One must earn a tip – one never requests it.

• When clients make to leave, and if time permits it, pull back their chairs and say goodbye, thanking them for their visit and inviting them to return.

• As soon as is possible, return to clean and lay the table, ensuring no detail is overlooked, shaking and ordering chairs appropriately

• Arrive for work on time and follow hotel policies and procedures on matters of discipline, presentation, working hours, transit areas and safety standards as set by the hotel.

• Attend departmental meetings and participate in training programmes for the role on an ongoing basis.

• Carry out all instructions and tasks assigned by the position’s immediate superior, as well as any other responsibilities as required by the role.

1. Competitive Salary and Benefit Package
2. The 13th month salary
3. Yearly Incentive bonus
4. Insurance contribution as per law
5. PVI Insurance Healthcare

1. Education & Tranining: Standard obligatory education. Preferably trained in hospitality (or equivalent)
2. Language: Knowledge of English and a second language (preferably that of the majority of clients)
3. Specific knowledge:Restaurant service and etiquette, Knowledge of wines and matching, Decoration, Laying tables
4. 1 year in the same position in hotels of the same category and with the same services.

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