Requirements**

• Must be a good planner, ability to think and make quick decisions under pressure, strong interpersonal and problem-solving abilities.

• Must be flexible, a team player, highly responsible & reliable.

• Must be customer-oriented and have excellent customer care technique and application.

• Ability to up sell and inform our guest on new menu product

• Must be result oriented, self-driven, articulate and pro-active.

• In-house training in service.

• 6 months working experience as a certified Java House Staff. Ability to work under pressure and long hours.

Experience**

• Must have basic housekeeping skills.

• Be conversant with the Java House Africa coffee/beverage menu and dedicated to its systems and procedures.

• Deliver food orders from the kitchen to tables promptly and accurately.

• Ensure food presentation, temperature, and quality meet restaurant standards.

• Communicate with kitchen and service staff regarding order status and guest needs.

• Maintain the cleanliness of the waiter stations and the restaurant .

• Always follow food safety and sanitation guidelines.

• Assist with restocking condiments.

• Support opening and closing duties as assigned  depending on the business dynamics.

•  Maintains a clean, tidy and working tables at all times. Presenting a variety of menu options and take lead on suggestive selling based on customer preferences.

• Consistently follows the set Standard Operating Procedures (S.O.Ps) during production.

• Taking orders and delivering them to the table neatly and accurately in accordance to the ticket specification and presenting bills on time and accept payment.

• Cleaning of pots, pans, cutlery, crockery, guest and staff toilets, equipment/machines and sanitization of general kitchen.

• Ensure proper waste management by disposing of bins and cleaning of grease traps.

• Food preparation, presentation, correct storage and production of the right quality.

• Assist the wait staff during busy shifts to reduce the customer wait time and ensure all meals are served hot and fresh.

• Cleaning of guest and staff washrooms.

• Cleaning and sanitization of general kitchen.

• Ensure proper waste management by disposing of bins and cleaning of grease traps.

• Correct use of detergent.