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Silver Service Waiter Duties, Silver Service Waitress Job Description, F&B Job Descriptions

Job Description for Silver Service Waiter

Position Title: Silver Service Waiter/ Waitress

Reports To: Restaurant Manager

Position Summary:

A Silver Service Waiter/Waitress is generally a more experienced waiter that specialises in serving food, using a fork and spoon, from platters directly to the guests' plates at the table.

He or she is responsible to provide Food and Beverage service to guests according to established standards, policies and procedures. Also, provide a courteous and professional service at all times. Responsible for all duties prior to and after service, ensuring maximum guest satisfaction at all times.

Silver Service Waiter Duties and Responsibilities:

  1. Able to prepare all Food and beverage mise-en-place duties prior to service.

  2. Able to provide a warm welcome and fond farewell to the guests.

  3. Greet guests according to the standards to ensure superior service.

  4. Anticipate guest needs, ascertain satisfaction, and respond urgently and appropriately to guest concerns and requests.

  5. Possess good knowledge of a different kind of silverware.

  6. Good knowledge in maintaining all type of silverware and E.P.N.S ware (Electro Plated Nickel Silver) used in the restaurant for food and beverage service.

  7. Set up the restaurant according to the table plan, cover layout and standards defined by the hotel's management.

  8. Make sure all assigned duties prior to service are completed.

  9. Attend service briefings prior to each meal period.

  10. Know the restaurant menu and Specials of the day.

  11. Greet and seat guests.

  12. Offer Menu and Wine List and attend to napkins.

  13. Take Food and Beverage orders.

  14. Serve Food and Beverage orders.

  15. Check and clear Waiter’s station during and after service.

  16. If required assist in bringing food from kitchen to the guest ensuring accuracy and timeliness.

  17. Handle all guest complaints in a professional manner.

  18. Clear soiled silverware and any other operating equipment to designated wash-up/storage area.

  19. Able to generate the final bill from the POS system and offer to guest settlement.

  20. To clear and re-set tables according to instructions.

  21. To clean all soiled linen to the designated area.

  22. Report any theft or damages to Manager/ Assistant Manager.

  23. Report to Restaurant Manager/ Assistant Manager before completion of the shift.

  24. Help other areas of the restaurant such as answering telephones and completing financial transactions.

  25. Print closing report and drop the cash with the front office/accounts department.

  26. Tally the Credit Card settlements for the day with the batch closing report from EDC machine.

  27. Close the shift at the POS terminal.

  28. Able to report for duty punctually, wearing a correct and clean uniform and name badge at all times.

  29. Able to have a complete understanding of the Restaurant’s operating policies and procedures.

  30. Must participate in staff training and briefings.

  31. Able to maintain a good teamwork relationship with colleagues.

  32. Able to maintain a high standard of personal appearance and hygiene at all times.

  33. Assist in clearing, cleaning and set-up of tables, chairs, linens, china, glass and silver for service in an unobtrusive manner.

  34. Assist in stocking linens, china, glass, silver, and food items for service.

  35. Assist in preparation of smaller items such as toast, soup, or beverages.

  36. Able to carry out other reasonable duties and responsibilities as assigned.


  • Have good interpersonal skills.

  • Have good communication skills.

  • Have exceptional knowledge and skills about silver service.

  • Eye for detail.

  • Must be efficient and speedy.

  • Able to stand for long periods.

  • Basic computer knowledge.

  • Familiar with operating POS (Point of sale) systems.


Postgraduate or diploma in hotel management or related course.


Minimum of 1 or 2 years in a similar position in a high volume luxury or full-service hotel chain or restaurant.

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Authored and managed by Augustine, a hotelier with over 20 years of experience in the industry. He has a 3-year diploma with 'honors' from the American Hotel & Lodging Educational Institute and a Bachelor of Computer Application - BCA Degree.