Hospitality

Waitress

Domeo Resources International (DRI)·Abuja, nigeria·Full Time·Part-time
HospitalityFull TimePart-time
-

Job Summary

  • The Waitress is responsible for providing excellent customer service by taking orders, serving food and beverages, and ensuring guests have a pleasant dining experience. The role requires professionalism, attention to detail, and a friendly attitude while maintaining cleanliness and service standards.

Key Responsibilities

  • Greet guests warmly and escort them to their tables when required.
  • Present menus, explain menu items, and make recommendations when necessary.
  • Take accurate food and beverage orders and relay them to the kitchen or bar staff.
  • Serve food and drinks promptly and professionally.
  • Ensure tables are properly set, clean, and well maintained.
  • Check on guests during meals to ensure satisfaction and address concerns politely.
  • Clear tables and reset them for the next guests.
  • Handle guest complaints professionally and escalate to the supervisor when necessary.
  • Maintain cleanliness of the dining area and service stations.
  • Follow food safety, hygiene, and health regulations at all times.
  • Assist with billing, collecting payments, and issuing receipts when required.

Key Performance Indicators (KPIs)

  • Customer satisfaction and feedback
  • Accuracy of orders and service delivery
  • Speed and efficiency of service
  • Compliance with hygiene and safety standards

Qualifications and Requirements

Education:

  • Minimum of SSCE / High School Certificate or equivalent.

Experience:

  • Previous experience as a Waitress or in a customer service role is an advantage

Skills and Competencies:

  • Excellent communication and interpersonal skills.
  • Friendly, polite, and customer-focused attitude.
  • Ability to work under pressure in a fast-paced environment.
  • Good teamwork and time management skills.
  • Attention to detail and accuracy.
  • Physical stamina to stand and walk for long periods.

Working Conditions:

  • Requires standing and walking for extended periods.
  • May involve carrying trays and serving equipment.
  • Work may include evenings, weekends, shifts, and public holidays.

Key skills

Secondary School (SSCE)
Apply Now
Send your CV along with a cover letter torecruitment@domeoresources.org

Please use the job title as the subject line of your email.

At a glance

Company

Domeo Resources International (DRI)

Location

Abuja, nigeria

Employment

Full Time

Work style

Part-time

Experience

Valid until

Not specified

Created

October 13, 2026

More opportunities

Similar roles you might like

Cashier

Edo Heritage Hotel

Edo, nigeria

full-time

JOB PURPOSE The F&B Cashier is responsible for accurately processing and recording all payments generated from the Restaurant and Bush Bar. The Cashier shall ensure that every food and beverage sale is properly captured in the hotel's billing/POS system and that every POS payment receipt, cash payment, or transfer corresponds with the correct customer bill/order. The Cashier is also responsible for preventing revenue leakages by ensuring that no food or beverage is served without a properly raised bill and that all bills are accurately settled and accounted for. KEY RESPONSIBILITIES CUSTOMER BILLING Receive and process bills generated from the Restaurant and Bush Bar. Verify that bills contain the correct items, quantities and prices before payment. Confirm that all food and beverages ordered by customers have been properly entered into the billing/POS system. Ensure that no customer leaves without settling their bill or obtaining proper authorization for an outstanding bill. Ensure that all bills are properly closed after payment. MATCHING POS RECEIPTS WITH CUSTOMER BILLS This is one of the Cashier's most important responsibilities. For every POS transaction, the Cashier must: Match the POS receipt with the correct customer bill. Confirm that the amount on the POS receipt is exactly the same as the amount on the customer bill. Confirm that the POS receipt is for the current transaction. Check the date and transaction details on the POS receipt. Ensure that an old POS receipt is never attached to a new customer bill. Ensure that a POS receipt belonging to another customer is never attached to a different bill. Ensure that duplicate receipts are not used to settle multiple bills. Confirm successful POS transactions before closing the bill. Attach or properly file the POS receipt with the corresponding customer bill as required. Immediately report any discrepancy between the POS receipt and customer bill to the F&B Manager/Accountant. No POS receipt should be accepted as evidence of payment until it has been matched with the corresponding customer bill. RESTAURANT & BUSH BAR OPERATIONS The Cashier shall work between the Restaurant and Bush Bar as assigned by Management. Responsibilities include: Receive bills from restaurant and bush bar operations. Process customer payments promptly. Ensure bills from both outlets are properly accounted for. Monitor transactions coming from waiters, waitresses, bartenders and other F&B staff. Ensure that every order served has a corresponding bill. Ensure that every closed bill has a corresponding payment. Communicate with the F&B team regarding unpaid, missing or disputed bills. Ensure that no unauthorized complimentary items, discounts or adjustments are processed. CASH HANDLING Receive cash payments from customers. Count cash received carefully. Give the correct balance/change to customers. Maintain the approved cashier float. Keep hotel cash secure. Never mix personal money with hotel funds. Never borrow from the cashier's cash. Record all cash transactions accurately. Balance cash at the end of each shift. POS PAYMENT PROCESSING Process POS payments accurately. Confirm the amount before processing each transaction. Confirm that the transaction was successful. Keep POS receipts properly organized. Report failed, reversed, declined or duplicated transactions immediately. Ensure that the correct payment method is recorded against the customer's bill. Never process a different amount from the approved customer bill without authorization. BILL CONTROL The Cashier must carefully monitor all F&B bills to ensure that: Every order has a bill. Every bill has the correct items. Every bill has the correct price. Every bill is properly settled. Every payment has supporting evidence. Every POS receipt matches the corresponding bill. No bill is closed without payment or authorized approval. No bill is deleted, cancelled or altered without authorization. DISCOUNTS, COMPLIMENTARY ITEMS, RETURNS & VOIDED BILLS The Cashier must not independently authorize: Discounts Complimentary meals or drinks Voided bills Cancelled items Refunds Returns Price changes Bill adjustments Any such transaction must have the required approval from the appropriate F&B Manager/Management personnel. All approved adjustments must be properly documented. DAILY F&B RECONCILIATION At the end of each shift/day, the Cashier shall reconcile: Total Restaurant sales. Total Bush Bar sales. Cash received. POS payments. Bank transfers where applicable. Number/value of customer bills. POS receipts. Cancelled/voided bills. Discounts. Complimentary items. Refunds or reversals. The Cashier must ensure that the sales recorded in the system correspond with the actual payments received. Any discrepancy must be immediately brought to the attention of the F&B Manager and Accountant. PREVENTION OF REVENUE LEAKAGE The Cashier is a key control point for F&B revenue. The Cashier must be vigilant against: Unbilled food or drinks. Undercharging customers. Wrong prices. Unauthorized discounts. Unauthorized complimentary items. Duplicate POS receipts. Old POS receipts being used for new bills. POS receipts attached to the wrong bills. Unpaid customer bills. Unauthorized cancellations. Unauthorized refunds. Manipulation of customer bills. Any suspected irregularity must be reported immediately. END-OF-SHIFT REPORT At the end of every shift, the Cashier shall prepare and submit the required report showing: Opening cash balance. Total Restaurant sales. Total Bush Bar sales. Total cash received. Total POS payments. Total transfers received, where applicable. Total discounts. Total voided/cancelled transactions. Total refunds/reversals. Closing cash balance. Outstanding discrepancies. Any unusual transaction or incident during the shift. HANDOVER At the end of the shift, the Cashier shall: Balance all cash. Reconcile POS transactions. Match POS receipts with customer bills. Organize all supporting documents. Report outstanding issues. Hand over cash and documents to the designated person. Ensure that the handover is properly documented and acknowledged. CASHIER'S DAILY CONTROL CHECK Before leaving duty, the Cashier must confirm: Every Restaurant bill is properly accounted for. Every Bush Bar bill is properly accounted for. Every POS receipt has been matched with the correct customer bill. POS amounts agree with customer bills. All cash received has been accounted for. All transfers have appropriate evidence. No old POS receipt has been used to settle a current bill. No duplicate POS receipt has been used. All discounts have proper authorization. All complimentary items have proper authorization. All voided/cancelled bills have proper authorization. All refunds have proper authorization. Cash has been balanced. All discrepancies have been reported. End-of-shift report has been completed and submitted. KEY PERFORMANCE INDICATORS (KPIs) The F&B Cashier will be evaluated based on: Accuracy of payment collection. 100% matching of POS receipts to customer bills. Accuracy of Restaurant and Bush Bar sales records. Accuracy of daily cash and POS reconciliation. Proper documentation of transactions. Prevention of revenue leakages. Proper handling of cash. Compliance with F&B financial controls. Prompt reporting of discrepancies. Accuracy and timely submission of daily cashier reports. Professional interaction with customers and F&B staff. Zero tolerance for unauthorized transactions.

a month ago

Restaurant Manager

Domeo Resources International (DRI)

Abuja, nigeria

full-time

Reports to: Food & Beverage Manager / General Manager Direct Reports: Restaurant Supervisors, Waiters/Waitresses, Hostess Main Function The Restaurant Manager oversees the day-to-day operations of the hotel's restaurant, ensuring excellent guest service, operational efficiency, and profitability in line with the hotel's service standards. Role Responsibilities Service & Guest Experience: Ensure consistent delivery of high-quality service to all guests. Resolve guest complaints promptly and professionally. Monitor guest feedback and implement service improvements. Engage with regular and VIP guests to build loyalty. Operations & Team Management: Schedule, train, and supervise restaurant staff. Enforce service standards, hygiene, and grooming policies. Coordinate with the kitchen to ensure smooth service flow. Manage reservations, seating, and table turnover. Financial & Cost Management: Control food, beverage, and labour costs within budget. Monitor stock levels and minimize wastage. Drive upselling initiatives to maximize revenue. Prepare periodic sales and performance reports for management. Qualifications and Requirements Education: Degree or Diploma in Hospitality/Hotel Management or related field. Experience: Minimum of 4-6 years' experience in restaurant operations, with at least 2 years in a supervisory/managerial role. Skills Technical Skills: POS systems Cost and inventory control Service standards management Health and safety compliance. Soft Skills: Leadership Customer service orientation Conflict resolution Multitasking under pressure.

2 months ago

Bar Supervisor

Domeo Resources International (DRI)

Abia, nigeria

full-time

Reports to: Rooftop Bar Manager / Food & Beverage Manager Direct Reports: Bartenders, Bar Stewards, Bar Waiters/Waitresses, Bar Cashiers (where applicable) Main Function The Bar Supervisor is responsible for supervising the day-to-day operations of the bar, ensuring exceptional customer service, efficient beverage service, adherence to operational standards, and effective coordination of bar staff. The role supports the Rooftop Bar Manager in maintaining service excellence, maximizing revenue, controlling operational costs, and ensuring compliance with company policies, health and safety regulations, and established Standard Operating Procedures (SOPs). The Bar Supervisor oversees daily bar activities, including beverage preparation and service, stock management, cash handling, staff supervision, guest relations, hygiene, and equipment maintenance. The role is responsible for ensuring smooth shift operations, maintaining product quality, resolving guest concerns, and promoting a safe, clean, and welcoming environment. The Bar Supervisor serves as the first point of operational leadership during assigned shifts, ensuring that all bar operations reflect the hotel's service standards and operational objectives. Role Responsibilities Bar Operations & Service Delivery: Supervise the daily operations of the bar during assigned shifts. Ensure prompt, courteous, and professional service to all guests. Monitor beverage preparation and service to ensure consistency and quality. Ensure compliance with approved Standard Operating Procedures (SOPs). Conduct routine inspections of the bar, service stations, storage areas, and guest seating. Ensure bar equipment is clean, functional, and properly maintained. Coordinate staff activities to ensure smooth service during busy periods. Ensure opening and closing procedures are completed accurately. Guest Experience Management: Deliver exceptional guest service and promote customer satisfaction. Address guest complaints and service concerns promptly and professionally. Escalate complex guest issues to the Rooftop Bar Manager where necessary. Monitor guest feedback and communicate recurring issues to management. Build positive relationships with regular customers and encourage repeat patronage. Ensure guests experience a clean, comfortable, and welcoming environment. Beverage Quality & Inventory Management: Monitor beverage preparation to ensure approved recipes and service standards are followed. Supervise stock issuance and beverage consumption during shifts. Conduct routine stock counts and report inventory variances. Ensure proper storage and rotation of beverages and supplies. Monitor stock levels and communicate replenishment requirements. Minimize wastage, breakages, spoilage, and pilferage. Cash Handling & Financial Controls: Supervise cash handling procedures during assigned shifts. Verify sales transactions and ensure accurate billing through the Point-of-Sale (POS) system. Assist in daily cash reconciliation and shift closing procedures. Monitor voids, discounts, and complimentary items to ensure policy compliance. Report discrepancies or suspected financial irregularities promptly. Support initiatives aimed at increasing bar sales and profitability. Staff Supervision & Team Leadership: Supervise bartenders, waiters, stewards, and other bar personnel. Assign duties and monitor employee performance throughout each shift. Ensure staff maintain professional appearance and grooming standards. Coach and mentor team members to improve performance and service quality. Support onboarding and on-the-job training for new employees. Promote teamwork, discipline, accountability, and professionalism. Health, Safety & Hygiene Compliance: Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards. Maintain cleanliness of the bar, storage areas, equipment, and service stations. Ensure responsible alcohol service practices are observed. Monitor compliance with health and safety regulations. Report maintenance issues and unsafe conditions promptly. Ensure emergency procedures and safety protocols are followed. Operational Coordination: Coordinate with the kitchen, restaurant, stores, and Front Office to facilitate efficient service delivery. Ensure timely preparation and delivery of beverage orders. Support the successful execution of events, private functions, and promotional activities. Monitor service flow and resolve operational bottlenecks during shifts. Ensure adequate staffing and efficient workflow throughout operations. Risk Management & Internal Controls: Ensure compliance with company policies and operational procedures. Safeguard bar inventory, cash, and equipment. Report incidents involving theft, damage, accidents, or policy violations. Participate in stock audits and operational inspections. Assist management in implementing corrective actions arising from audit findings. Reporting & Performance Management: Prepare daily shift reports detailing sales, stock movements, operational issues, and guest feedback. Report maintenance requirements and equipment faults. Monitor staff attendance and punctuality. Communicate operational challenges and recommendations to the Rooftop Bar Manager. Maintain accurate operational records and documentation. Qualifications and Requirements Education and Certifications: Bachelor's Degree, Higher National Diploma (HND), or National Diploma (ND) in Hospitality Management, Hotel Management, Business Administration, or a related discipline. Food Safety and Hygiene Certification is an added advantage. Professional hospitality certification is desirable. Experience: Minimum of 3 - 5 years' experience in bar operations or hospitality, with at least 1 - 2 years in a supervisory position. Experience supervising bar staff in a hotel, lounge, restaurant, or hospitality environment. Working knowledge of beverage operations, inventory management, and customer service. Experience using Point-of-Sale (POS) systems is an advantage. Skills: Technical Skills: Bar operations supervision Beverage preparation and service Inventory and stock control Cash handling and reconciliation Customer service management Food safety and hygiene compliance POS systems Operational reporting Basic cost control Equipment handling and maintenance Soft Skills: Leadership and team supervision Excellent communication and interpersonal skills Customer service orientation Problem-solving and decision-making Conflict resolution Attention to detail Time management Organizational skills Ability to multitask Professionalism and integrity.

3 months ago

Rooftop Bar Manager

Domeo Resources International (DRI)

Abia, nigeria

full-time

Reports to: Food & Beverage Manager Direct Reports: Bar Supervisors, Bartenders, Bar Stewards, Bar Cashiers, Bar Waiters / Waitresses Main Function The Rooftop Bar Manager is responsible for the overall management, coordination, and performance of the rooftop bar, ensuring exceptional guest experiences, efficient operations, revenue growth, and compliance with established operational standards. The role provides leadership in delivering high-quality beverage service, maintaining service excellence, managing bar profitability, and ensuring a safe, welcoming, and vibrant environment for guests. The Rooftop Bar Manager oversees all aspects of the rooftop bar operations, including beverage preparation and service, inventory management, cash handling, staff supervision, guest relations, entertainment coordination, hygiene standards, and compliance with company policies and statutory regulations. The role is responsible for maximizing sales opportunities, maintaining product quality, controlling operational costs, and ensuring the rooftop bar remains a preferred destination for guests. The Rooftop Bar Manager works closely with the Food & Beverage Manager and other operational departments to ensure seamless service delivery while promoting the hotel's brand, profitability, and reputation. Role Responsibilities Bar Operations & Service Excellence: Oversee the daily operations of the rooftop bar to ensure efficient and seamless service delivery. Ensure guests receive prompt, professional, and courteous service at all times. Maintain high standards of beverage quality, presentation, and consistency. Ensure all bar operations comply with approved Standard Operating Procedures (SOPs). Conduct regular inspections of the bar, seating areas, storage rooms, and service stations. Ensure bar equipment is functional, clean, and properly maintained. Monitor service flow during peak business periods and implement corrective actions where necessary. Ensure the rooftop bar maintains a clean, safe, and inviting atmosphere. Guest Experience Management: Deliver exceptional customer service that enhances guest satisfaction and loyalty. Personally engage with VIP guests and resolve escalated guest complaints promptly and professionally. Monitor guest feedback and recommend improvements to service delivery. Ensure guest requests and special requirements are attended to efficiently. Promote personalized hospitality and memorable guest experiences. Build positive relationships with regular customers and corporate guests. Beverage Management & Product Quality: Ensure all beverages are prepared according to approved recipes and quality standards. Monitor beverage quality, freshness, and presentation. Introduce innovative beverage offerings and seasonal promotions in collaboration with the Food & Beverage Manager. Ensure compliance with responsible alcohol service practices. Monitor beverage dispensing procedures to minimize wastage and maintain consistency. Ensure all products served meet established quality standards. Financial Management & Cost Control: Monitor daily bar sales, revenue, and profitability. Assist in preparing bar budgets and revenue forecasts. Monitor beverage cost, labour cost, and operational expenses. Implement cost control initiatives without compromising service quality. Review daily sales reports and identify revenue improvement opportunities. Ensure proper cash handling procedures and reconciliation of daily sales. Monitor discounts, complimentary items, voids, and promotional activities for compliance with company policies. Inventory Management & Stock Control: Oversee inventory management and stock control processes. Conduct regular stock counts and inventory reconciliations. Monitor beverage consumption trends and stock movement. Ensure timely replenishment of bar supplies. Investigate stock variances and implement corrective measures. Minimize wastage, spoilage, theft, and pilferage. Ensure proper storage and rotation of beverages and supplies. Leadership & Human Capital Management: Supervise, coach, and mentor bar supervisors, bartenders, and service staff. Prepare staff duty rosters and work schedules. Monitor employee attendance, productivity, and performance. Identify training needs and facilitate staff development programmes. Promote teamwork, professionalism, and accountability. Conduct performance evaluations and provide constructive feedback. Ensure compliance with HR policies and disciplinary procedures. Health, Safety & Regulatory Compliance: Ensure compliance with food safety, hygiene, health, and safety regulations. Maintain high standards of cleanliness throughout the rooftop bar. Ensure compliance with liquor licensing requirements and responsible alcohol service. Monitor workplace safety practices for staff and guests. Ensure emergency exits, fire safety equipment, and safety procedures remain accessible and functional. Promote compliance with environmental and sanitation standards. Marketing & Revenue Growth: Collaborate with the Sales & Marketing team to promote the rooftop bar. Develop promotional campaigns, themed nights, happy hours, and special events to drive patronage. Monitor market trends and customer preferences. Recommend new products and entertainment concepts to enhance guest experience. Build relationships with event organizers, corporate clients, and entertainment partners. Support initiatives that strengthen the rooftop bar's market visibility and profitability. Risk Management & Internal Controls: Ensure adherence to company policies and internal control procedures. Safeguard bar assets, equipment, inventory, and cash. Identify operational risks and implement preventive measures. Participate in internal and external audit exercises. Investigate incidents involving theft, loss, customer disputes, or policy violations. Ensure compliance with approved financial and operational controls. Reporting & Performance Management: Prepare daily, weekly, and monthly operational reports. Monitor bar performance against established Key Performance Indicators (KPIs). Analyze sales trends, customer feedback, inventory reports, and financial performance. Submit operational reports to the Food & Beverage Manager. Monitor implementation of management decisions and corrective action plans. Recommend strategies for continuous operational improvement. Qualifications and Requirements Education and Certifications: Bachelor's Degree or Higher National Diploma (HND) in Hospitality Management, Hotel Management, Business Administration, or a related discipline. Professional certification in Food & Beverage Management or Hospitality Operations is an added advantage. Food Safety and Hygiene Certification is desirable. Experience: Minimum of 5 years' progressive experience in bar operations or hospitality, with at least 2 years in a supervisory or managerial role. Experience managing high-volume bars, lounges, or hospitality outlets. Strong understanding of beverage operations, inventory management, customer service, and revenue generation. Experience using Point-of-Sale (POS) systems and inventory management software is an advantage. Skills: Technical Skills: Bar operations management Beverage service and quality control Inventory and stock management Cash handling and financial reporting Budget monitoring and cost control Customer relationship management Event coordination Health and safety compliance POS systems and hospitality software Operational reporting Soft Skills: Leadership and team management Excellent customer service orientation Strong communication and interpersonal skills Problem-solving and decision-making Conflict resolution Time management Attention to detail Organizational skills Ability to work under pressure Professionalism and integrity.

3 months ago

Waiters

SkyRock Hotels

Lagos, nigeria

full-time

We are looking to hire a waitron to join our Food& Beverage team. Waiters assist restaurant patrons by noting their order, serving tables their requested meals, and preparing bills at the end of the table's meal. Waiters are also responsible for asking customers if they are satisfied with their meal and providing any assistance should the customer not be satisfied. To be successful as a waiter you must have the endurance to stand for long hours and have patience with difficult customers. A good waiter anticipates the needs of customers and provides all services in a friendly manner. Waiter Responsibilities: Greet customers and hand out menus. Take meal and beverage orders from customers and place these orders in the kitchen. Make menu recommendations and inform patrons of any specials. Deliver meals and beverages to tables when they have been prepared. Check that customers are satisfied with their meal. Prepare the bill for tables when requested. Cash up bills and ensure that the correct amount has been paid. Administer change to tables if needed. Waiter Requirements: Degree in any relevant discipline Prior experience as a waiter/waitress in an hospitality industry Endurance to walk and stand for long hours. Flexible work hours. Ability to manage your time efficiently. Work well unsupervised. Ability to remain calm and professional with difficult customers. Excellent interpersonal skills. Coordination to carry plates or trays without dropping anything. Ability to work shifts, over weekends, and on holidays, as required.

4 months ago

Restaurant Supervisor

High Caliber Nigeria Limited

Lagos, nigeria

full-time

Job Summary The Restaurant Supervisor will be responsible for supervising front-of-house operations, coordinating staff activities, ensuring high service standards, and maintaining smooth daily restaurant operations. The ideal candidate must have strong leadership skills and prior experience working in a restaurant environment, preferably an Indian or fine dining setting. Key Responsibilities Supervise waiters/waitresses and front-of-house staff Ensure excellent customer service standards are maintained Handle guest complaints professionally and efficiently Coordinate daily restaurant operations and shift schedules Monitor staff performance and ensure discipline and grooming standards Support smooth communication between kitchen and service teams Ensure compliance with restaurant policies and service procedures Requirements Minimum qualification: OND/HND qualification. 2 - 4 years experience in a supervisory role within a restaurant or hospitality environment Experience in an Indian restaurant or similar fine dining setting is an advantage Strong leadership and team coordination skills Excellent customer service and communication skills Ability to handle pressure and manage shift operations effectively.

4 months ago