Waitress

Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury.

• Provide courteous, professional, efficient, and flexible service at all times in accordance with Rixos Standards of Performance.
• Demonstrate flexibility by adapting to rotation within different sub-departments of the Food & Beverage Division or other hotel departments as assigned.
• Carry out any other reasonable duties and responsibilities as assigned by Management.
• Undertake reasonable tasks and secondary duties as assigned by the Team Leader.
• Perform all opening and closing procedures established for the assigned place of work, ensuring full operational readiness.
• Maintain thorough knowledge and understanding of all food and beverage menu items, including ingredients, preparation methods, and the ability to recommend suitable food and beverage combinations and upsell alternatives.
• Deliver high standards of quality, efficiency, and friendly service in accordance with Standard Operating Procedures (SOPs).
• Ensure that the assigned place of work and surrounding areas are kept clean, organized, and presentable at all times.
• Handle guest inquiries, requests, and concerns in a courteous, professional, and efficient manner.
• Establish positive rapport with guests and maintain good customer relationships to enhance guest satisfaction.
• Monitor operational procedures to reduce spoilage and wastage and report any issues accordingly.
• Report guest complaints or problems to the Team Leader when immediate solutions cannot be found and ensure appropriate follow-up with guests.
• Assist in carrying out monthly, quarterly, bi-yearly, and yearly inventory counts of operating equipment as required.
• Report for duty punctually, wearing the correct uniform and name tag, and maintain high standards of personal appearance and hygiene in line with hotel and departmental grooming standards.
• Provide friendly, courteous, and professional service to guests and colleagues at all times.
• Maintain positive working relationships with colleagues and other departments to support smooth hotel operations.
• Read, understand, and comply with the hotel’s Employee Handbook, rules, and regulations, particularly those related to Fire Safety, Hygiene, Health, and Safety.
• Comply with all applicable local legislation and regulatory requirements.
• Respond positively to any departmental changes as dictated by the operational needs of the hotel.
• Remain flexible and extend job responsibilities within job capability as required, including redeployment to alternative departments or areas to meet business demands and guest service needs.

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• Previous experience in In-Room Dining / Room Service and All-Day Dining restaurant operations, preferably within a hotel or hospitality environment.
• Diploma or certification in Hospitality, Food & Beverage Service, or a related field is an advantage.
• Strong understanding of service flow, guest interaction, and order handling across both restaurant and room service settings.
• Knowledge of food & beverage service standards, hygiene practices, and guest service etiquette.
• Good communication skills with a positive, guest-focused attitude.
• Ability to work efficiently in a fast-paced, service-driven environment.
• Flexible to work split shifts, evenings, weekends, and public holidays as required by operations.
• Team-oriented, reliable, and able to follow SOPs and brand service standards consistently.
• Basic food safety / hygiene knowledge (HACCP awareness preferred).