Job Description Being a Waiter at The Gilpin Hotel & Lake House requires varying degrees of skill and bucket loads of enthusiasm.
With two very different restaurants on our beautiful sites – we employ staff with a range of skills and qualifications.
Every staff member is important in helping to create a smooth and incredible dining experience for our guests.
A Chef de Rang Runs a section of the restaurant to a high standard throughout the guest's full dining experience Shows flexibility and adaptability in working both breakfast, lunch and dinner shifts Sets up the restaurant before dinner service according to the table plan Understands the menu and any amendments that need to be made for allergens Communicates guest issues with the management team and the kitchen Processes food orders and payments on EPOS Takes drinks orders and process them on EPOS Prepares tea and coffee to guest's requirement Presents and explains the the layout of the wine list to guests Seats guests confidently in the restaurant and explain how the menu works Serves dishes confidently to the guests using the correct explanation from the kitchen Calls away dishes to the kitchen in an efficient manner Clears tables with elegance Read guests confidently and understands the table side manner they may be expecting Understands safety procedures and follow them to ensure guests and colleagues are kept safe Represents the restaurant in a positive manner all while on hotel grounds Communicates clearly with guests to manage their expectations and never lie to them Takes pride in and look after the uniform provided by Source Sets a good example for the commis waiters Has a good understanding of food hygiene and the role it plays in every part of the restaurant Supports other team members in their roles Is first aid trained Recognises Love & Laughter guests and treats them accordingly Qualifications Previous experience in a similar establishment.
Understanding of food safety and hygiene standards and the ability to follow them strictly.
Understands the importance of allergens and the potential effect that they can have, ensuring that food is safe for customers with food allergies.
Strong teamwork and communication skills to effectively collaborate with the kitchen team.
Flexibility to work evenings, weekends, and holidays, as per the demands of the restaurant.
Food hygiene qualification is essential.
Additional Information Salary: from £27,495 to £31,005 Gratuities are allocated on a points basis, depending on development tiers.
Although variable, average levels are projected as being from £153 to £460 per month.
Hours: 45 hours per week.
Canteen Company events Company pension Discounted or free food Employee discount Free or subsidised travel Gym membership On-site parking Relocation assistance may be available Staff transport provided free between staff houses and hotel