Restaurant Waiter

You take a station of five or six tables: you greet the guest, explain the daily fish and the wine by the glass, take the order on the handheld, carry the plates from the pass, open and pour wine at the table, and close the bill on the fiscal terminal. Between services you polish glassware, set the terrace, and check the mise en place with the shift leader. The kitchen sends the fish whole for filleting at the table, so you learn that in the first week. Two services, 11:00-16:00 and 18:00-24:00, with one free day a week.

Finished catering school or two seasons of restaurant service

Carrying three plates and clearing a table without a tray

Working knowledge of wine service and of the fiscal terminal

English at a level that handles a full order and a complaint, B1

German or Italian is an advantage on this promenade

Willing to work split services, weekends and public holidays

Available from April until the terrace closes in October

Net salary from 1026 up to 1130 EUR per month

Seasonal contract from April to the end of October

Tip pool shared by a written key and paid out weekly, on top of the salary

Shared staff flat with two beds per room, paid by the restaurant

Two meals a day cooked by the kitchen for the staff

Paid overtime per hour for the late service in high season

Season completion bonus with the last salary and a first refusal for next year

Waiters who finish two seasons here are offered the shift leader place or the bar, and the owner pays the sommelier course in Split for one person each winter.

A shaded terrace above the sea and a small air conditioned indoor room, with a service bar and the pass a few steps from every station. The restaurant provides the uniform, non slip shoes and its laundry.