Job Description
Guest Departure Guidelines: -
Place the bill in the folder along with an open pen.If the bill is settled in cash, return the change in the folder.Do not remove the folder with the tip from the table, until guest leaves.If the bill is settled by card / upi: - Enter the amount in EDC machine, re-verify the amount.Handover to the guest for entering pin.After approval, take guest copy and return to the guest with his card.If card is declined, try to not speak to the host in front of other guests. Ask the guest to step away from the crowd and politely ask him for another mode of payment.If the bill is to be settled to room: - Request the guest to write room number, name and signature on the bill. Verify the details on the POS / Frontdesk.After the bill is cleared, waiter should stand next to the table, to help pullback the chair whenever necessary.Check if the guest has collected all the belongings. If not, discreetly attract the attention of the guest to the forgotten item.Accompany the guest to the exit point and thank him by saying, Thank you for dining at Breakers. Wish to serve you again.Table clearance Procedures: -Wait to clear glasses and plates until more than 2 guests at a table have not finished.After all guests finish, all plates, cutlery and side dishes related to the dish must be removed.The things served from right have to be removed from the right of the guest, until and unless that side is not easily reachable.After the last course, before serving the desserts condiments to be removed from the table.When a glass or bottle is empty and there is no refill on the table, it should be removed immediately.Food leftovers to be disposed, used cutlery to be put in soaking pan, used glasses in appropriate rack, plates to be stacked for washing.If a guest appears to be finished with an item, but the glass or plate is not empty, ask the guest if you may remove it.Never stack dirty plates in front of the guest, pick them up separately from the table and stack them away from the guest.Clear anything which has fallen on the floor.Replacing ashtray – keep a clean ashtray upside down on the used ashtray, pick them both up. Keep both in your trays and then place the clean ashtray on the table.Clean all unnecessary used items in the bar counter, restaurant.Wipe crumbs from chairs and tables into napkins and throw them away. Never use linen napkins. Use damp rag to clean the tables.Arrange tables and chairs neatly as guests leave. Pick up paper or debris whenever you see it.
Day Closing Procedures: -
Follow standard dish-room procedures for scraping and stacking soiled dishes.Help the bartender put away items and washed glasses.Remove corks, foil scraps, labels and debris from everywhere in the bar.Empty ice and water in designated sink. Dry the Ice Buckets with barSpray service trays with hot water to remove food reisdue. And place them upside down.Polish all the washed cutlery. And stock it at the designated place.Wipe all the glasses, check for chips and cracks and place them in the glass rack, holding from the base. Carry the racks to the service station and place them carefully.Collect all the sauce bottles, condiment containers and top them up, ensure no mixing of brands. Wipe the lid of the bottles and entire bottle with wet cloth and dry with towel. Place them on service station. If the salt is damp, place the container near the heat for drying.Throw all the cut garnish and spoiled fruits which are contaminated and have been in the exposure of danger temperature zone for long.Return empty bottles to the bar, for inventory reconciliation.Keep all display bottles inside the lock and key cabinet.Clean and wipe the corresponding area, bar counter, sink, glass rack, display rack etc.Start your closing inventory related to service and bar and create requisition for the next day: - All requisitions to reach the store one day prior to collection.Follow the “par” stock list for indenting.Requisition form to have details of par stock – closing stock.Turn off all the electronic equipment (mixers, blenders etc.)Lock and close the entire store cabinet, fridge etc.Turn off all the lights and fans.Salt and Pepper container handling: - Collect all salt and pepper at one place in a stainless steel tray. Dry any damp salt by keeping it near the heat.Clean all shakers with hot water, dry it with kitchen towel.Refill the shakers upto +0% and place them on service station.
Job Types: Full-time, Regular / Permanent, Internship, Fresher
Contract length: 6 months
Salary: ₹12,000.00 - ₹18,000.00 per month
Benefits:
Food provided
Schedule:
Rotational shiftWeekend availability
Supplemental pay types:
Performance bonus
Ability to commute/relocate:
Mandrem, North Goa - 403512, Goa: Reliably commute or planning to relocate before starting work (Required)
Education:
Diploma (Preferred)
Experience:
total work: 1 year (Preferred)
Language:
English (Required)
Speak with the employer
++1-XXXXXXXXXX
Place the bill in the folder along with an open pen.If the bill is settled in cash, return the change in the folder.Do not remove the folder with the tip from the table, until guest leaves.If the bill is settled by card / upi: - Enter the amount in EDC machine, re-verify the amount.Handover to the guest for entering pin.After approval, take guest copy and return to the guest with his card.If card is declined, try to not speak to the host in front of other guests. Ask the guest to step away from the crowd and politely ask him for another mode of payment.If the bill is to be settled to room: - Request the guest to write room number, name and signature on the bill. Verify the details on the POS / Frontdesk.After the bill is cleared, waiter should stand next to the table, to help pullback the chair whenever necessary.Check if the guest has collected all the belongings. If not, discreetly attract the attention of the guest to the forgotten item.Accompany the guest to the exit point and thank him by saying, Thank you for dining at Breakers. Wish to serve you again.Table clearance Procedures: -Wait to clear glasses and plates until more than 2 guests at a table have not finished.After all guests finish, all plates, cutlery and side dishes related to the dish must be removed.The things served from right have to be removed from the right of the guest, until and unless that side is not easily reachable.After the last course, before serving the desserts condiments to be removed from the table.When a glass or bottle is empty and there is no refill on the table, it should be removed immediately.Food leftovers to be disposed, used cutlery to be put in soaking pan, used glasses in appropriate rack, plates to be stacked for washing.If a guest appears to be finished with an item, but the glass or plate is not empty, ask the guest if you may remove it.Never stack dirty plates in front of the guest, pick them up separately from the table and stack them away from the guest.Clear anything which has fallen on the floor.Replacing ashtray – keep a clean ashtray upside down on the used ashtray, pick them both up. Keep both in your trays and then place the clean ashtray on the table.Clean all unnecessary used items in the bar counter, restaurant.Wipe crumbs from chairs and tables into napkins and throw them away. Never use linen napkins. Use damp rag to clean the tables.Arrange tables and chairs neatly as guests leave. Pick up paper or debris whenever you see it.
Day Closing Procedures: -
Follow standard dish-room procedures for scraping and stacking soiled dishes.Help the bartender put away items and washed glasses.Remove corks, foil scraps, labels and debris from everywhere in the bar.Empty ice and water in designated sink. Dry the Ice Buckets with barSpray service trays with hot water to remove food reisdue. And place them upside down.Polish all the washed cutlery. And stock it at the designated place.Wipe all the glasses, check for chips and cracks and place them in the glass rack, holding from the base. Carry the racks to the service station and place them carefully.Collect all the sauce bottles, condiment containers and top them up, ensure no mixing of brands. Wipe the lid of the bottles and entire bottle with wet cloth and dry with towel. Place them on service station. If the salt is damp, place the container near the heat for drying.Throw all the cut garnish and spoiled fruits which are contaminated and have been in the exposure of danger temperature zone for long.Return empty bottles to the bar, for inventory reconciliation.Keep all display bottles inside the lock and key cabinet.Clean and wipe the corresponding area, bar counter, sink, glass rack, display rack etc.Start your closing inventory related to service and bar and create requisition for the next day: - All requisitions to reach the store one day prior to collection.Follow the “par” stock list for indenting.Requisition form to have details of par stock – closing stock.Turn off all the electronic equipment (mixers, blenders etc.)Lock and close the entire store cabinet, fridge etc.Turn off all the lights and fans.Salt and Pepper container handling: - Collect all salt and pepper at one place in a stainless steel tray. Dry any damp salt by keeping it near the heat.Clean all shakers with hot water, dry it with kitchen towel.Refill the shakers upto +0% and place them on service station.
Job Types: Full-time, Regular / Permanent, Internship, Fresher
Contract length: 6 months
Salary: ₹12,000.00 - ₹18,000.00 per month
Benefits:
Food provided
Schedule:
Rotational shiftWeekend availability
Supplemental pay types:
Performance bonus
Ability to commute/relocate:
Mandrem, North Goa - 403512, Goa: Reliably commute or planning to relocate before starting work (Required)
Education:
Diploma (Preferred)
Experience:
total work: 1 year (Preferred)
Language:
English (Required)
Speak with the employer
++1-XXXXXXXXXX
💡 Quick Summary
Seeking a career-building opportunity? The Waiting Staff position is now open for candidates interested in the Fresher Jobs sector. This role in Goa offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Fresher Jobs is a plus.
