Waitstaff

Voltaire Lifestyle Services Limited, owners of GAIA AFRICA Club and Gaby Lagos in Victoria Island, seeks a Waiter for immediate employment.

Department: Food & Beverage Service

Reports To: Head Waiter / Restaurant Manager

Job Purpose

The Waitstaff is responsible for delivering exceptional dining service, ensuring guests in the restaurant, private clubhouse, and event function rooms enjoy a positive and memorable experience. This role requires a keen understanding of menu items, attention to detail in service, and a commitment to upholding the hospitality standards of the company.

Key Responsibilities

                1.            Guest Service Excellence

                •             Greet guests warmly, present menus, and provide information on daily specials, dietary options, and beverage pairings.

                •             Take and relay accurate food and beverage orders to the kitchen and bar.

                •             Serve food and beverages promptly and courteously, ensuring all guest requests are met in a timely manner.

                2.            Order Accuracy and Timeliness

                •             Check orders before delivering them to guests to ensure accuracy in terms of items, presentation, and temperature.

                •             Coordinate with kitchen and bar staff to expedite orders during peak times and events.

                3.            Event and Private Clubhouse Service

                •             Assist in setting up and managing food and beverage service during events, ensuring smooth operations and prompt response to guest needs.

                •             Maintain a high level of attentiveness and service in the private business clubhouse, catering to members’ preferences and special requests.

                4.            Table and Area Maintenance

                •             Ensure tables, seating areas, and service stations are clean, organized, and stocked with necessary supplies.

                •             Clear and reset tables promptly for a smooth dining flow and efficient table turnover.

                5.            Team Support and Communication

                •             Communicate effectively with kitchen staff, head waiters, and management to ensure smooth service.

                •             Support colleagues by assisting with other duties during peak times, ensuring team collaboration and operational efficiency.

                6.            Compliance with Health and Safety Standards

                •             Follow food safety and hygiene standards, ensuring all food handling and service practices meet regulatory requirements.

                •             Adhere to company policies on guest interactions, presentation, and personal conduct.

Key Performance Indicators (KPIs)

                1.            Order Accuracy Rate

                •             Percentage of orders delivered without errors.

                2.            Guest Satisfaction Score

                •             Average guest feedback score on service experience.

                3.            Table Turnover Time

                •             Average time taken to clear and reset tables after guests leave.

                4.            Response Time to Guest Requests

                •             Average time taken to respond to guest requests or inquiries.

                5.            Adherence to Hygiene and Safety Standards

                •             Percentage compliance with health and safety protocols during audits.

Objectives and Key Results (OKRs)

                •             Objective: Deliver Exceptional Guest Service

                •             Key Result 1: Achieve a guest satisfaction rating of 90%+ across all dining areas.

                •             Key Result 2: Maintain an order accuracy rate of 98%+.

                •             Key Result 3: Reduce average response time to guest requests to under 2 minutes.

                •             Objective: Improve Efficiency in Service and Table Turnover

                •             Key Result 1: Decrease table turnover time by 10% over the next quarter.

                •             Key Result 2: Participate in monthly service training sessions with 100% attendance.

                •             Key Result 3: Ensure a 95% compliance rate with hygiene and safety audits.

Required Competencies

                •             Communication Skills: Ability to engage professionally and warmly with guests, relay orders accurately, and coordinate effectively with team members.

                •             Attention to Detail: Ensures accuracy in order-taking and service delivery.

                •             Customer Service Orientation: A strong commitment to creating a welcoming and enjoyable guest experience.

                •             Time Management: Ability to handle multiple tasks efficiently in a fast-paced environment.

                •             Knowledge of Food & Beverage Service: Familiarity with menu items, dietary options, and serving standards.

                •             Teamwork: Ability to work well within a team, supporting colleagues and contributing to a positive work environment.

Performance Indicators

                1.            Guest Feedback and Repeat Business

                •             High frequency of positive guest feedback and requests for the same server by returning guests.

                2.            Service Efficiency

                •             Ability to handle peak times effectively without compromising service quality or guest satisfaction.

                3.            Order and Service Accuracy

                •             Low error rate in order-taking and delivery, with a high level of attention to guest preferences and requests.

                4.            Team Collaboration

                •             Positive feedback from colleagues and supervisors on teamwork, flexibility, and support during service.

                5.            Compliance with Safety and Hygiene

                •             Demonstrated adherence to health and safety standards, maintaining a clean and safe dining environment for guests.

This position is essential in ensuring that all aspects of the dining experience align with the company’s commitment to high-quality hospitality, contributing to a welcoming and memorable environment for guests.