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Waiter:

• Greet and seat guests, present menus, and offer recommendations based on their preferences.
• Take food and drink orders accurately and promptly.
• Serve meals and beverages in a timely manner, ensuring a high level of customer satisfaction.
• Address and resolve any customer inquiries or concerns with professionalism.
• Maintain cleanliness and organization of the dining area.

Cashier:

• Handle cash and card transactions accurately and efficiently.
• Process orders and manage the point-of-sale system.
• Provide friendly and accurate service to customers.
• Assist with customer inquiries and resolve any issues related to transactions.

Chef:

• Prepare and cook dishes to meet high standards of quality and presentation.
• Develop and follow recipes, ensuring consistency in taste and appearance.
• Manage kitchen operations, including inventory, ordering, and food safety.
• Collaborate with other kitchen staff to ensure smooth and efficient operations.