Waiter/Waitress

Position Summary

The Waiter / Waitress is an ambassador of the hotel’s culinary and hospitality standards, responsible for creating seamless, personalized dining experiences for guests across both A la Carte and High-Volume/Luxury Buffet service setups.

This role combines refined sequence of service execution, deep product and menu knowledge, proactive upselling, and impeccable hygiene practices to uphold Sofitel 5-star luxury brand standards.

Key Responsibilities

• Welcome guests warmly by name whenever possible, seating them according to guest preference, articulate daily specials, guide guests through food and beverage pairings, explain preparation methods, and accurately capture dietary preferences or allergies.
• Guide guests through buffet stations, explain dish concepts and live cooking stations, ensure food presentations remain impeccable, replenish serving utensils, and maintain buffet hygiene standards.
• Observe guest preferences, subtle cues, and special occasions to deliver intuitive, tailor-made touches (Cousu Main) that elevate standard service into personalized luxury moments.
• Enter orders accurately into the POS system, coordinate timing with the kitchen team, and deliver food and beverages following standards of service. Perform seamless table clearance and beverage refills without interrupting guest conversations.
• Present accurate guest folios, process payments efficiently, and extend a genuine, warm farewell.
• Complete assigned pre-service setup (mis-en-place), side-station stocking, polishing of silverware/glassware, and linen preparation.
• Ensure all tables, chairs, and dining areas conform to defined floor layout and luxury setup guidelines prior to and during service.
• Conduct post-service cleaning, deep-cleaning duties, and side-work tasks as scheduled.
• Maintain complete knowledge of food items, ingredients, potential allergens, beverage options, wine list offerings, and daily outlet promotions.
• Adhere strictly to HACCP, local food safety, and occupational safety regulations.
• Maintain immaculate personal hygiene and grooming in alignment with Sofitel’s uniform & grooming policies.
• Promptly report any service lapses, guest complaints, or broken equipment/furnishings to the Supervisor or manager.

Education: High school diploma or equivalent; diploma in Hospitality/Hotel Management is preferred.

Experience: Minimum 1–2 years of food and beverage service experience in a 4-star or 5-star luxury hotel, high-end restaurant, or premium dining venue. Experience in both A la Carte and luxury buffet concepts preferred.

Language Skills: Fluent in spoken and written English. Knowledge of additional languages (e.g., Arabic, French, Russian, German) is an advantage.

Technical Skills

Proficiency in Point of Sale (POS) systems

Physical Requirements

Ability to stand and walk for extended periods, carry service trays, and work varied shifts including weekends and holidays.