The Waiter / Service Staff role falls under the Food & Beverage – Service / Floor department at Tiga Kawan Kopitiam. The position involves providing friendly, fast, clean, and professional service to every guest, covering all stages of table service including greeting, order taking, payment, and table turnover. Key responsibilities include arriving on time per shift schedule and attending pre-operational briefing. Prepare indoor and outdoor dining areas, tables, chairs, and service stations before opening. Verify completeness of dining equipment, tissues, condiments, and service supplies. Greet each guest in a friendly, courteous, and professional manner according to Tiga Kawan Kopitiam service standards. Guide guests to available tables and assist with seating choices. Present menus and explain favourites, recommendations, and current promotions. Maintain knowledge of all food and beverage menu items, including basic composition, spice levels, and allergen information. Take complete and accurate orders, confirm special requests, repeat orders back to guests, and enter orders into the POS system. Collect ready orders from kitchen and bar, verify accuracy, check garnish and condiment completeness, and serve guests at correct tables. Monitor table conditions during service, check guest satisfaction after food is served, and clear used plates and glasses with permission. Keep tables clean and comfortable, ensure tissues and condiments are available, and respond to additional guest requests. Handle guest requests and complaints politely and report serious complaints to Supervisor/Manager. Clear tables promptly after guests depart, remove all plates and glasses, sanitise table surfaces, and reset for the next guests. Understand Tiga Kawan Kopitiam payment system and assist guests with billing. Coordinate with cashier regarding table numbers and bills, and ensure payment status is confirmed. Understand daily reservation information and ensure reserved tables are ready before guest arrival. Coordinate with kitchen regarding pre-orders and communicate special requests to relevant departments. Maintain cleanliness of all service areas during operations, clean spills immediately, and report facility damage or hazards. Check availability of tissues, straws, condiments, and service supplies daily and report low stock to Supervisor/Manager. Coordinate with kitchen, bar, cashier, and cleaning staff regarding operational status and challenges. Assist other waiters during busy periods and ensure no area of the restaurant is overlooked. Ensure all guests are served before starting closing procedures. Clean all tables and chairs, reset dining layout, clean service stations, and return all equipment to designated storage. Check for any items left behind by guests and verify floor cleanliness indoors and outdoors. Take timestamped photos of floor conditions after opening and closing and send to operational group. Complete opening and closing checklists, daily stock reports, stock cards, breakage reports, shift handover reports, customer complaint reports, and reservation preparation checklists. Follow all SOP and regulations of Tiga Kawan Kopitiam, wear complete and clean uniform, and maintain professional attitude and language with guests. Do not leave service areas without coordination, avoid excessive personal phone use during operations, and do not eat or drink in guest service areas. About you: Understand all Tiga Kawan Kopitiam food and beverage menu items. Know basic composition, spice levels, and allergen information for menu items. Be able to provide menu recommendations and perform upselling and cross-selling actively without being pushy. Be able to take complete and accurate orders and enter them into the POS system correctly. Be able to verify food and beverage accuracy and completeness before serving. Be able to serve food and beverages politely and carefully to correct tables. Be able to monitor table conditions and check guest satisfaction. Be able to handle guest requests and complaints politely without arguing. Be able to clear and reset tables quickly without reducing hygiene standards. Be able to maintain personal hygiene and keep uniform clean. Be able to communicate clearly and professionally with other staff members.

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