Grand Hyatt Doha Restaurant jobs

Summary

The Waiter/Waitress is responsible for delivering exceptional, personalized, and efficient food and beverage service while creating memorable dining experiences for every guest. The role serves as an ambassador of the hotel's service standards, values, and brand, consistently demonstrating professionalism, product knowledge, attention to detail, and genuine hospitality.

The successful candidate will anticipate guest needs, provide knowledgeable recommendations, execute service to established standards, and work collaboratively with colleagues to ensure a seamless and enjoyable dining experience.

Key Responsibilities

Guest Service Excellence

• Greet and welcome guests warmly upon arrival, escort them to their tables, and ensure they receive prompt, courteous, and personalized attention throughout their dining experience.

• Present menus, daily specials, chef recommendations, and seasonal offerings with confidence and enthusiasm, providing detailed knowledge of ingredients, preparation methods, dietary considerations, and allergen information.

• Build rapport with guests by anticipating their needs and delivering service that is attentive, discreet, and tailored to individual preferences.

• Handle guest inquiries, requests, feedback, and complaints professionally, ensuring timely resolution and escalating issues when appropriate.

Food & Beverage Service

• Take accurate food and beverage orders using the hotel's POS system, ensuring all guest preferences, dietary requirements, allergies, and special requests are clearly communicated to the kitchen and bar teams.

• Deliver food and beverages in accordance with established service standards, ensuring accuracy, presentation quality, and timely service.

• Demonstrate strong product knowledge and confidently recommend menu items, wine pairings, cocktails, spirits, and non-alcoholic beverages to enhance the guest experience.

• Execute fine dining service techniques, including sequential course service, table maintenance, silver service, and tableside preparation / presentation.

• Monitor guest satisfaction throughout the meal and proactively respond to service opportunities.

Operational Excellence

• Maintain immaculate table settings and dining areas, ensuring all cutlery, crockery, glassware, linens, and table décor meet established presentation standards.

• Perform table clearing, resetting, and mise en place activities efficiently and accurately between services.

• Complete opening and closing duties, including station preparation, replenishment of supplies, polishing of equipment, and maintaining cleanliness of all service areas.

• Accurately prepare and process guest bills, handle cash and electronic payments, and complete transactions in accordance with hotel policies and procedures.

Teamwork and Collaboration

• Work closely with kitchen and front-of-house colleagues to ensure seamless communication, efficient service delivery, and exceptional guest satisfaction.

• Support banquet operations, private dining, room service, and special events as required.

• Contribute positively to a collaborative team environment and assist colleagues during busy service periods.

Sales and Revenue Generation

• Promote menu specials, premium food and beverage offerings, and hotel facilities through professional and guest-focused upselling techniques.

Health, Safety and Compliance

• Adhere to all food safety, hygiene, health and safety, and sanitation standards at all times.

• Maintain the highest standards of personal grooming, professional appearance, and uniform presentation.

• Comply with all company policies, environmental practices, and operational procedures.

Service Culture

In addition to the responsibilities outlined above, the successful candidate will consistently demonstrate the principles of the company's Count on Me! service culture by being responsive, respectful, and committed to delivering exceptional experiences for both guests and colleagues.

Additional Responsibilities

Undertake any other reasonable duties and responsibilities as assigned by the Food & Beverage Manager or Hotel Management to support operational requirements