Waiter/Waitress

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  Take reasonable care of their own health and safety.

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  Take reasonable care of the health and safety of a person and the workplace, that may be affected by their acts or omission at work;

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  Cooperate with full compliance with Hotels developed OSHMS policies, OSHMS procedures & operational works instruction in order to protect the health and safety of the people.

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  Report to immediate supervisor any situation which they have reason to believe could present a hazards and which they cannot themselves correct;

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  Report all OSH incidents and work related injuries; and

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  Not intentionally or recklessly interfere with or misuse anything provided (e.g. Equipment & machineries, PPE, etc.) at the Hotels workplace in the interest of health, safety, welfare or protection or management of the workplace.

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  Participate in conduct of OSH related planning and implementation in order to achieve the Hotel’s OSH objectives, targets & program.

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  Attend all training arranged by Hygiene, Health & Safety Manager such as OSH training, safety Induction, on the job training, tool box talks, etc.

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  Held accountable and committed whatever it takes to comply with the company’s OSHMS Policies, OSHMS Procedure, & Operational Works Instruction and any other relevant legislation applies within the organization.

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  Held accountable to take care of his own health and safety, other person in the workplace that may be affected by their acts or omission at work.

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  To report to his supervisor or respective Manager.

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  Experience: Minimum three years experience as a waiter.

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  Education: High school diploma.

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  General Skills: Must be able to perform job functions with attention to detail speed and accuracy; prioritize organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

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  Technical Skills: Ability to understand guests service needs; ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time; ability to focus attention on details; ability to suggestively sell restaurant menu items, beverages and wines; ability to access and input information into P.O.S. system; ability to maintain good coordination and timing while serving orders quickly; ability to exert physical effort in transporting food and beverage guests; ability to endure abundant physical movements throughout the work areas.

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  Language: Required to speak, read and write English, with fluency in other languages preferred.

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  Licenses & Certifications: Minimum 21 years of age to serve alcohol.