Waiter

You take orders at the table, enter them in the handheld terminal, carry plates and drinks from the pass and clear between courses. You explain the menu and the allergens, pour wine and beer, and settle the bill at the table. Before service you lay the tables, polish glass and check the reservation list with the head waiter. Shifts are 16:00 to 00:30 on weekdays and from 12:00 at weekends, five days a week.

Completed upper secondary schooling, restaurant programme an advantage

At least two years of waiting in a restaurant with table service

Able to carry three plates and to work a full evening on your feet

Knowledge of allergens and confident answering guest questions

Comfortable with a handheld order and payment terminal

Willing to work evenings, weekends and the Christmas season

English at conversational level, Swedish taught at work

Net salary from 1964 up to 2160 EUR per month

Fixed term contract under the Grona Riksavtalet with a written end date

Unsocial hours supplement for evenings and weekends

Occupational pension and insurance through Fora from the first day

Staff meal before every shift

Paid wine and allergen training in the first month

Uniform, apron, shoes and laundry provided

Waiters who learn the wine list and the booking system move to section head and then to head waiter, and the restaurant keeps its seasonal staff on for the summer terrace.

A dining room of about 110 seats with a bar and two private rooms, busiest between 19:00 and 22:00. Non slip shoes and an apron are supplied, and the restaurant carries the trays for the heaviest service.