Elements and Performance Criteria
- Prepare restaurant for service.
- Provide food and beverage advice to customers.
- Welcome customers and offer available pre-meal services.
- Allocate tables, seat customers and provide napkin service.
- Present food and beverage menus and provide product information.
- Give clear explanations and descriptions and use correct terminology and pronunciation to describe food and beverage menu options.
- Answer questions and make recommendations to assist with drink and meal selection.
- Assist customers with selection of food and beverage matching and promote or upsell products.
- Take customer orders, verify selection and operate ordering system according to organisational procedures.
- Provide and adjust glassware, serviceware and cutlery suitable for menu and drink choices.
- Serve and clear meals.
- Collect meals from kitchen and check for accuracy and presentation.
- Use appropriate techniques to carry and place plates containing meals and serve to the correct person.
- Check customer satisfaction at the appropriate time.
- Monitor flow of service and meal delivery and resolve any delays or deficiencies in service.
- Use appropriate techniques to clear and carry multiple used plates and other serviceware.
- Clear used items at the appropriate time during service with minimal disruption to customers.
- Serve and clear alcoholic beverages.
- Select beverages and check both temperature and presentation prior to serving.
- Load, carry and unload trays where required, safely and avoiding spillage.
- Present beverages selected by customers and verify choice.
- Open and serve beverages correctly, safely and without spillage.
- Pour beverages as required according to organisational and industry standards.
- Refill glasses during service, with minimal disruption to customers.
- Remove used and unused glassware from tables at the appropriate time.
- Work cooperatively as part of the service team.
- Liaise with kitchen, bar and other waiting staff before, during and after service to maximise efficient customer service.
- Complete end of shift duties.
- Provide handover to incoming restaurant colleagues and share relevant information.
- Review and evaluate services with colleagues and suggest service improvements.
- Undertake tasks according to environmental considerations.