Waiter/Waitress – InterContinental The Red Sea Resort

IHG Hotels & Resorts; Umluj; On-site; SAR 60,000 - 90,000; Full time

Job summary

InterContinental The Red Sea Resort in Umluj is seeking a Waiter/Waitress to deliver exceptional food and beverage service. You will welcome guests, present menus, take and serve orders, and coordinate with the culinary team to ensure accurate preparation and timely delivery while maintaining hotel service standards.

The role requires strong product knowledge, attention to detail, and a professional appearance.

Qualifications

• Previous experience in food and beverage service, preferably within a luxury hotel or reputable restaurant.
• Hospitality or Food & Beverage-related qualification is an advantage.
• Good knowledge of food and beverage service standards.
• Basic knowledge of POS systems and restaurant operations.
• Good English communication skills; additional languages are an advantage.

Responsibilities

• Provide professional and attentive food and beverage service during breakfast, lunch, dinner, buffet, and à la carte operations.
• Present menus and provide accurate information about food and beverage selections, daily specials, and promotions.
• Take food and beverage orders accurately and enter them into the POS system.
• Serve food and beverages according to established service standards and the correct sequence of service.
• Maintain knowledge of menu items, ingredients, beverages, allergens, and dietary requirements.
• Coordinate with the Culinary team to ensure accurate order preparation and communicate special requests.

Skills

Food & beverage service experience

POS systems knowledge

English communication

Interpersonal skills

Teamwork

Education

Hospitality or F&B qualification

Tools

POS system

Job description

Waiter / Waitress – InterContinental The Red Sea Resort

Job Overview

The Waiter / Waitress is responsible for providing exceptional food and beverage service to guests in accordance with InterContinental Hotels & Resorts standards. The role involves welcoming guests, presenting menus, taking and serving orders, anticipating guest needs, and ensuring a memorable dining experience through attentive, personalized, and professional service. The position requires strong product knowledge, attention to detail, and a commitment to maintaining the highest standards of guest satisfaction, hygiene, and operational excellence.

Duties and Responsibilities

1. Provide professional and attentive food and beverage service during breakfast, lunch, dinner, buffet, and à la carte operations.
2. Prepare assigned tables, service stations, and restaurant areas before each service, ensuring they meet hotel standards.
3. Welcome guests warmly and professionally, creating a positive first impression.
4. Present menus and provide accurate information about food and beverage selections, daily specials, and promotions.
5. Take food and beverage orders accurately and enter them into the Point of Sale (POS) system.
6. Serve food and beverages according to established service standards and the correct sequence of service.
7. Maintain comprehensive knowledge of menu items, ingredients, beverages, allergens, and dietary requirements.
8. Anticipate guest needs and respond promptly to requests to ensure guest satisfaction.
9. Check guest satisfaction throughout the dining experience and take appropriate action to address concerns.
10. Recognize VIP guests, returning guests, and special occasions, providing personalized attention.
11. Recommend menu items, beverages, and promotions to guests and apply effective upselling techniques to maximize revenue.
12. Coordinate with the Culinary team to ensure accurate order preparation and communicate special requests and dietary requirements.
13. Present bills accurately and handle guest payments in accordance with hotel procedures.
14. Maintain the cleanliness and organization of tables, restaurant areas, service stations, and operating equipment.
15. Replenish supplies, cutlery, glassware, crockery, and other service materials as required.
16. Handle guest complaints professionally and report unresolved issues to the Head Waiter or Restaurant Supervisor.
17. Work closely with colleagues and other departments to ensure smooth and efficient restaurant operations.
18. Follow all food safety, HACCP, hygiene, and sanitation standards at all times.
19. Maintain personal grooming, hygiene, and uniform standards in accordance with IHG policies.
20. Attend daily briefings, departmental meetings, training sessions, and menu tastings as required.
21. Report any maintenance, operational, or safety concerns to the appropriate supervisor immediately.
22. Comply with hotel policies, procedures, brand standards, and health and safety regulations.
23. Perform any other reasonable duties assigned by the Head Waiter, Restaurant Supervisor, or Restaurant Manager.

Qualifications and Experience

• Previous experience in food and beverage service, preferably within a luxury hotel or reputable restaurant.
• Hospitality or Food & Beverage-related qualification is an advantage.
• Good knowledge of food and beverage service standards.
• Basic knowledge of POS systems and restaurant operations.
• Good English communication skills; additional languages are an advantage.
• Strong interpersonal and customer service skills.
• Ability to work in a fast-paced environment and as part of a team.
• Professional appearance and positive attitude.