Job
Description
1. Guest Welcome & HospitalityGreet every guest with a smile and “Namaste / Sat Sri Akal.”
Help customers find comfortable seating depending on their group size.
Offer water immediately and ensure quick service from the start.
Maintain friendly and respectful behavior with all travelers, families, and tempo drivers.
2. Order Taking & CoordinationTake orders clearly and repeat them to confirm accuracy.
Suggest popular items like Special Thali, Paneer Butter Masala, Desi Ghee Tadka Dal, etc.
Write clear KOT (Kitchen Order Ticket) and hand it over to the kitchen without delay.
Maintain communication between kitchen and waiter for each order’s timing.
Handle takeaway and parcel orders carefully with correct packing and billing.
3. Food Service SupervisionEnsure each dish is served hot, fresh, and correctly presented.
Guide waiters to serve food in proper sequence — starters first, then main course.
Check every plate before serving to avoid wrong or incomplete orders.
Make sure water, salad, chutney, and condiments are available on all tables.
4. Customer Experience & FeedbackVisit each table once food is served to confirm guest satisfaction.
Handle complaints politely (like delay, taste, or missing item) and resolve fast.
Share feedback with the kitchen or manager for quality improvement.
Ensure all customers leave with a good impression and thank them while leaving.
5. Team ManagementAssign duties to waiters, helpers, and cleaners at start of each shift.
Check that all service staff are well-dressed in uniform and maintain hygiene.
Train new waiters in order-taking, table setting, and polite communication.
Maintain discipline — no mobile use, gossip, or arguments during duty.
Motivate team during rush hours and ensure coordination among all staff.
6. Billing & Cash HandlingCross-check bills before giving to customers.
Ensure accurate billing for dine-in, takeaway, and parcel orders.
Support in handling UPI, cash, or card payments and record properly.
Hand over all collected cash and bills to the cashier or manager at shift end.
7. Hygiene, Cleanliness & SetupInspect tables, chairs, and counters before opening the dhaba.
Ensure proper cleaning after every guest leaves.
Maintain handwashing, personal hygiene, and cleanliness of staff uniforms.
Keep napkins, tissues, cutlery, and water jugs filled at all times.
Check washbasin, dustbin, and surrounding area are always clean.
8. Stock & Inventory ControlMonitor daily usage of plates, glasses, tissues, and mineral water bottles.
Report breakage or shortage of crockery, cutlery, or service items to management.
Maintain small service stock of spoons, plates, chutney bowls, and tissues for rush hours.
9. Coordination with Kitchen & ManagementCommunicate order priority and special instructions (less spicy, no onion, Jain food, etc.) clearly to kitchen.
Inform kitchen about repeat or large table orders in advance.
Give regular updates to management on table occupancy and rush time.
Report any kitchen delay, customer complaint, or equipment problem immediately.
10. Sales & PromotionEncourage guests to try special dishes or new menu items.
Promote family thali, combo meals, and tea/snacks during peak hours.
Inform travelers and tempo drivers about parking and food packages.
Support management in marketing feedback and promotional offers.
11. End of Shift DutiesCheck all tables and service areas are clean and arranged for next shift.
Submit sales summary, KOT slips, and pending bills to manager.
Update inventory used during the day (tissues, water bottles, etc.).
Record any issue faced during the shift (guest complaint, staff absence, etc.).
12. Extra Duties (as per Dhaba 90’s Operations)Help during special occasions or bulk orders (group booking, buses, or events).
Supervise parking coordination when dhaba is crowded.
Ensure polite behavior with drivers and families even during busy hours.
Support in managing parcel counter or cold drink section when required.
Maintain calm, teamwork, and positivity during peak rush times.
