Job Description

This is an opportunity for career-focused hospitality professionals. We are looking for candidates with a proven track record in the industry who are ready to take the next step in their career. Front Waiter
Primary Duties: Overseeing all aspects of table maintenance and guest experience.

Overview

As a Front Waiter at MUSE, you are responsible for creating transporting and memorable dining experiences for every guest that you serve. You will be expected to come to work with a positive attitude, excited to work as a team to reach one common goal; make every guest happy. 

Responsibilities

• Each Front Waiter is responsible for cleaning, maintaining and polishing their section for service and ensuring that it stays that way throughout the evening.
• Maintaining a superior level of hospitality and guest service at all times.
• Ensure that the sequence of service is followed.
• Being able to describe the menu, wines by the glass, wine bottles and cocktail recipes.
• Ensuring that each guest understands the menu.
• Making sure the kitchen understands any special needs that a guest may have.
• Taking all orders from guests within 15-20 min and entering all such orders accurately into the POS system
• Making sure that the guest enjoyed the food they ordered. If they did not, they must relay this information to management so the situation can be corrected.
• Presenting accurate and legible paperwork to management at the end of each shift
• Responsible for completing all of their opening and closing duties on time.
• Must work together with the back-waiter to clear, crumb and mark tables.
• Must make sure that tables are reset in a timely fashion.
• Serving all wines and beverages at the appropriate time and in the proper stemware.
• Handle cash and process payments.
• Provide hosts with guest preferences for their reservation profiles
• Serve alcohol in accordance with California Law.
• Follow Health and Safety Standards when handling food and beverage.
• Partake in regular testing to ensure product knowledge is to standard.
• Attend regularly scheduled training meetings to develop knowledge and skill.
• Menu and wine knowledge (Advanced).
• Responsible Beverage Service Training Certificate.
• Food Handler Certificate.

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