Maintain the restaurant back area.
Arrange plates, bowls, glasses and cutlery.
Maintain the service station properly.
Polish crockery, glassware and cutlery.
Refill water bottles, tissues and service items.
Collect and segregate used crockery.
Coordinate with kitchen and stewarding staff.
Maintain cleanliness of pantry and service counters.
Arrange food trays and service equipment.
Maintain stock of restaurant service items.
Follow hygiene and food safety standards.
Keep the back area organized and ready for service.
Key Expectations: