Waiter

You work the terrace and the restaurant: setting the tables before service, taking orders on a hand terminal, carrying plates from the pass, opening and pouring wine, and clearing between courses. You know the daily menu and the four house wines well enough to answer a guest without checking, handle the card terminal and close your own float at the end of the shift. Breakfast is a buffet, so the morning is restocking, coffee and clearing. The season runs April to October, six days a week, on a roster set a week ahead.

Catering school or two seasons of restaurant service

Carrying three plates and holding a full terrace section

Hand terminal, card payments and closing a float

Wine service and a short menu known by heart

English at B1 level, a second language is welcome

Willingness to work a split shift six days a week

Neat appearance and calm when the terrace is full

Net salary from 1186 up to 1305 EUR per month

Seasonal contract from April to October, registered and insured

Tips shared across the shift and paid out weekly

Two meals on every shift and a clean uniform daily

Annual holiday allowance (regres) in proportion to the season

Staff accommodation in Portoroz at a reduced rent

Return travel paid for workers who finish the season

Waiters who hold a section through August are offered the winter months in the hotel bar, and the strongest of them come back as shift leaders the following season.

A shaded terrace over the water and an air conditioned restaurant, with a service station and an ice machine on each floor. Non slip shoes are required, and the hotel provides the uniform and the apron.