Waitron - SUNM15
Applications accepted until:
Number of Openings





Job Purpose

Responsible to prepare and deliver exceptional food and beverage services to our customers within the restaurant operations / banqueting operations and on the casino floor, ensuring that internal (SOP) standards are continuously achieved and professionally executed


Grade 12


2 years previous experience as a waiter

Skills and Knowledge

  • Knowledge required involves the practical application of work procedures and processes
  • Planning is generally on a short-term daily / weekly basis and within regular activity cycles.
  • Communicates, co-ordinates and interacts with others in the value chain to ensure customers receive exceptional experiences
  • Manages one's time and resources to ensure that objectives are achieved effectively and on time.

Key Performance Areas:

  • Prepare mise-en-place, place settings and any other required checks and preparations for service
  • Set-up and break down for functions in line with event requirements and start times (when required)
  • Identify issues with regards the outlet€™s floor appearance/ functioning of equipment and systems
  • Check cleanliness of own section or station
  • Be aware of and comply with health, safety, hygiene and environmental regulations in the outlets
  • Use and store operating equipment in line with specifications and safety regulations
  • Participate in stock takes
  • Resolve or report on any anomalies to the required standards
  • Keep up to date with regards food products, trends and cooking methodologies required to deliver menus
  • Understand and conduct all tasks in line with Food & Beverage standard operating procedures
  • Take guest orders accurately and timeously
  • Place guest orders in the system
  • Explain menu items
  • Make recommendations with regards beverages and menu items
  • Interact with kitchen staff respectfully around any special requests
  • Deliver food and beverage dishes to customers and present in line with standards
  • Be attentive to guest requests
  • Clear tables after guests have completed their meal
  • Provide billing to guests (where relevant)
  • Conduct cash-ups at the end of service (where relevant)
  • Leverage opportunities to upsell on promotional items


Preference will be given to employees from the designated groups in line with the provisions of the Employment Equity Act, No. 55 of 1998, SISA internal recruitment policy as well as units employment equity plans.