MWR Waiter/Waitress

NAVBASE Point Loma; San Diego (CA); On-site; USD 22,000 - 30,000; Full time

Job summary

This NAVBASE Point Loma position is within the Morale, Welfare and Recreation Department’s Food and Beverage Division. The role involves serving beverages and meals in proper sequence, applying correct food handling practices, knowing menu items and wine pairings, and maintaining accurate check totals.

It requires the ability to set tables properly, recognize intoxicated patrons, and work as part of a team to provide quality service in a naval base dining environment.

Qualifications

• Knowledge of proper food handling techniques and safe serving practices.
• Ability to explain menu items, beverages, and wine pairings to patrons.
• Experience setting tables to standard service layouts.
• Accurate basic math for calculating and presenting checks.
• Ability to identify intoxicated patrons and respond responsibly.
• Proven customer service and teamwork in a dining environment.

Responsibilities

• Serve beverages and meals in the proper sequence and presentation.
• Maintain knowledge of menu items, beverages, and wine pairings.
• Apply correct table setting techniques and ensure dining area cleanliness.
• Perform basic calculations to tabulate checks and process payments.
• Identify and manage intoxicated patrons in accordance with policy.

Skills

Serving beverages

Food handling

Menu knowledge

Wine knowledge

Table setting

Math for checks

Alcohol service awareness

Job description

This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest, Naval Base Point Loma.

• Skill to serve beverages and meals in the proper manner and sequence.
• Knowledge of proper food handling techniques such as the correct side to serve from and the correct side to remove from.
• Knowledge of the composition of all food items on the menu, whether American or Foreign; the available beverages and wines and which wines complement specific meals and their proper serving temperatures.
• Skill in proper table setting techniques. Knowledge of simple math calculations in order to tabulate checks.
• Ability to recognize intoxicated patrons when serving alcohol.