Waiter Job Description Guide: Templates, Duties & Salary

What is a Waiter? Role Overview

A waiter (also called server or waitstaff) greets guests, takes orders, serves food and beverages, handles payments, and ensures an exceptional dining experience. The role bridges hospitality and operations—coordinating with hosts, runners, bartenders, and the kitchen to keep service smooth. Strong communication, menu knowledge, and composure under pressure define top performers and keep service consistent.

Top duties:

• Greet, seat, and engage guests
• Take orders and input into POS accurately
• Deliver food and beverages and time courses
• Upsell specials and pairings
• Manage checks, payments, and tips
• Resolve issues and escalate when needed
• Maintain section, complete side work, and uphold sanitation

How to Write a Waiter Job Description (Step-by-Step)

A clear, inclusive server job description sets expectations, improves applicant fit, and reduces early churn. Use these steps to build yours quickly, then copy one of the templates below to post with confidence.

1) Start with a clear job title and summary

Use “Server (Waiter/Waitress)” or “Restaurant Server” for reach and inclusivity. Open with a 2–3 sentence summary that names your venue style (casual, fine dining, bar), your service model, and what success looks like in the role.

A concise summary helps candidates self-qualify and speeds up screening.

Include:

• Job title with venue descriptor (e.g., “Fine Dining Server”)
• 1–2 sentences on your concept, guest volume, and service standards
• A concise value prop (training, growth, schedule, or earnings)

2) List key duties and responsibilities

Candidates scan this section first. Keep it job-board friendly—8–12 bullets focused on daily tasks, guest outcomes, and team coordination.

Order bullets from most to least frequent/critical, and reflect your venue type (e.g., coursing for fine dining; speed for casual). Clarity here reduces mismatched applications.

3) Specify required skills, qualifications, and certifications

Separate must-haves from nice-to-haves to widen your funnel while staying clear. Note legal requirements like minimum age for alcohol service and food safety certifications.

If you plan to train beginners, say so explicitly to invite high-potential talent. Clear tiers help candidates gauge fit.

Include:

• Core soft skills (hospitality, pace, teamwork)
• Hard skills (POS, steps of service, cash handling)
• Certifications (food handler, responsible alcohol service), if required

4) Include compensation, tips, and benefits

Pay transparency boosts applications and trust. State base pay, expected total earnings with tips, and whether you use tip pooling or a service charge.

Summarize benefits (meals, transit, insurance, paid time, bonuses) to highlight your complete offer.

5) Add schedule, physical demands, and uniform standards

Service is physical and fast. Clarify that shifts include nights, weekends, and holidays. Outline lifting/standing expectations, and describe uniform/grooming (e.g., non-slip shoes, hair tied back).

Setting these expectations upfront reduces early attrition.

6) Insert inclusive EEO/ADA statements

An Equal Opportunity Employer (EEO) and reasonable accommodation statement supports compliance and widens your candidate pool. Use bias-free wording throughout (use “server” and “they/them” where pronouns are needed). Keep qualifications tied to duties, not demographics.

Copy-Ready Waiter Job Description Templates

Customize the bracketed fields and post. All templates use inclusive language and include compliance notes you can keep or localize for your region.

General Restaurant Server (All-Purpose)

Job Title: Server (Waiter/Waitress)

Location: [City, State/Region] | Employment Type: [Full-time/Part-time] | Reports to: [FOH Manager/GM]

Summary

[Company] is a [casual/upscale/fast-casual] restaurant known for [cuisine/concept]. As a Server, you’ll deliver warm, efficient hospitality—guiding guests through the menu, timing courses, and ensuring a seamless visit. You’ll coordinate closely with the kitchen and bar to keep service smooth and on brand.

Responsibilities

• Greet, seat, and engage guests with menu knowledge and specials
• Take orders, enter accurately into POS, and coordinate with kitchen/bar
• Deliver food and beverages with correct coursing and table maintenance
• Upsell pairings, desserts, and add-ons to lift check average
• Handle payments, split checks, and manage cash/card securely
• Respond to guest issues and escalate promptly to leadership
• Maintain a clean, stocked section; complete side work and closing duties
• Follow food safety, allergen, and sanitation protocols
• Collaborate with hosts, runners, bussers, and bartenders to keep flow
• Adhere to uniform and grooming standards; uphold brand service steps

Requirements

• 6+ months in a guest-facing role preferred; we train the right person
• Friendly, composed, and quick under pressure; clear communication
• POS proficiency; basic math and cash handling skills
• Ability to stand/walk for 6–8 hours and lift up to 25–35 lbs
• Must meet legal age to serve alcohol where applicable
• Food handler and responsible alcohol service certification [required/preferred] by start date

Compensation & Benefits

• Base pay: [$/hr or salary] + tips; expected total earnings: [$–$/hr or $–$/year]
• Tip policy: [pooled/individual/service charge] with transparent distribution
• Perks: [shift meal/discounts], [commuter], [health/dental/vision], [PTO], [bonuses]

Schedule & Work Conditions

• Nights, weekends, and holidays required; [flexible scheduling/2-week posting]
• Uniform: [black pants, server shirt, non-slip shoes]; grooming per policy
• Reasonable accommodations available

EEO & Accessibility

[Company] is an Equal Opportunity Employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other legally protected status. If you need a reasonable accommodation during the hiring process, contact [email/phone].

Fine Dining Server (Upscale)

Summary

[Company] is a [Michelin-recommended/chef-driven] concept focused on [tasting menus/seasonal cuisine]. You’ll deliver refined, anticipatory service—course timing, wine pairing support, and polished table-side standards. Your poise and precision will help sustain a memorable, elevated experience.

Responsibilities

• Present menus, describe dishes, provenance, and preparation methods
• Coordinate coursing with expo; pace tasting menus and pairings
• Execute table-side rituals (decanting, cheese cart, guéridon as applicable)
• Partner with sommelier/bar on wine and cocktail recommendations
• Maintain detailed allergy/dietary notes and communicate to BOH
• Manage multi-course checks and service charges accurately
• Uphold linen, glassware, and cutlery standards; polish and reset with precision
• Support pre-shift briefings and menu knowledge checks
• Discreetly resolve guest concerns to preserve experience

Requirements

• 1–2 years upscale/fine dining service required
• Advanced menu, wine, and spirits knowledge; WSET or equivalent a plus
• Meticulous attention to detail with calm, elegant demeanor
• Food handler + alcohol service certifications [required]
• Ability to stand for extended periods; lift 25–35 lbs

Compensation & Benefits

• Base pay: [$/hr] + pooled tips or service charge; OTE: [$–$/hr or $–$/yr]
• Benefits: [health/dental/vision], [401(k)/super], [paid time off], [family meal], [uniform care]

Casual/Family Dining Waiter

Summary

Join [Company], a high-volume, family-friendly spot. You’ll cover a busy section, keep drinks full, and deliver fast, friendly service. If you thrive in a team-driven, high-energy environment, this role is for you.

Responsibilities

• Turn tables efficiently while maintaining warmth and accuracy
• Take orders quickly; suggest combos and appetizers to lift check average
• Run food and assist teammates; pre-bus and reset promptly
• Process payments, manage cash drawers, and handle to-go orders
• Follow food safety and allergen protocols

Requirements

• Previous restaurant experience preferred; will train
• Strong pace, teamwork, and communication
• Must meet local age requirements; food handler certification [preferred/required]

Compensation & Schedule

• Base: [$/hr] + tips; OTE: [$–$/hr]
• Shifts include nights/weekends; flexible part-time options

Part-Time/Seasonal Waiter

Summary

[Company] seeks part-time/seasonal Servers for [summer/holiday/events]. Ideal for students or supplemental income with flexible scheduling. Join for peak periods and build experience while earning extra income.

Responsibilities

• Provide friendly, efficient service during peak periods and events
• Support set-up/breakdown, banquet service, and cashless kiosks as needed
• Maintain cleanliness, side work, and closing checklists

Requirements

• Availability [X–Y shifts/week], including weekends/holidays
• Reliability and quick learning; training provided
• Certifications as required by local law

Compensation

• Base: [$/hr] + tips or service charge; OTE: [$–$/hr]
• Staff meal/discounts; eligibility for [bonus/seasonal incentive]

Waiter Duties and Responsibilities (Core List)

Use these bullets as your standard, then layer venue-specific duties. Tailoring to your concept makes expectations clear and boosts candidate quality.

• Greet, seat, and engage guests; present menus and specials
• Take orders accurately; input into POS; confirm modifiers and allergies
• Deliver food/beverages; course timing and table maintenance
• Upsell pairings, add-ons, desserts, and limited-time offers
• Manage payments, split checks, and reconcile cash/card
• Pre-bus, reset, and maintain a clean, stocked section
• Communicate with BOH/FOH; run food/drinks as needed
• Follow food safety, allergen, and sanitation procedures
• Resolve guest issues; escalate to manager when appropriate
• Complete opening/closing side work and inventory tasks

Venue-based variations (fine dining vs casual vs banquet vs bar)

• Fine dining: scripted service steps, coursing, wine pairing, table-side service, refined pace.
• Casual: speed, high table turns, to-go order handling, streamlined steps.
• Banquet/catering: preset courses, large-party timing, tray service, rapid breakdown.
• Bar server: ID checks, responsible alcohol service, high drink volume, bar-food coordination.

Skills and Qualifications

Strong servers balance hospitality with precision. List must-haves and nice-to-haves clearly to help candidates self-assess quickly. Align your list with venue type and training available to avoid unnecessary disqualification.

Core skills

• Hospitality mindset, active listening, and guest recovery
• Pace, multitasking, and section organization
• POS and payment handling; accuracy with modifiers/allergens
• Teamwork with hosts, runners, bussers, bartenders, expo
• Menu, ingredient, and beverage knowledge; upselling
• Sanitation and safety awareness

Qualifications

• Experience: [entry-level/6–12 months/2+ years for upscale]
• Certifications: food handler, alcohol service (see below)
• Physical: stand/walk 6–8 hours; lift 25–35 lbs; carry trays safely
• Legal: minimum age to serve alcohol varies by jurisdiction

Certifications and Legal Requirements (by region)

Confirm local laws before posting; examples below are common but not exhaustive. Regulations around alcohol service, tip practices, and training vary widely.

• United States: Food handler (e.g., ServSafe Food Handler). Alcohol service (e.g., TIPS, ServSafe Alcohol, state-specific like California RBS, Illinois BASSET). Minimum age to serve alcohol varies by state (generally 18–21). Tip credit rules vary by state.
• Canada: Food handler (Provincial). Alcohol service (e.g., Smart Serve Ontario, ProServe Alberta, Serving It Right BC). Minimum wage and liquor service rules are provincial.
• United Kingdom: Food safety Level 2 often required/preferred. Under Licensing Act, age 18+ for alcohol service; Challenge 25 policy common. Allergen compliance under UK Food Information Regulations.
• Australia: Food safety training per state. Responsible Service of Alcohol (RSA) certificate required for alcohol service. Penalty rates apply for weekends/holidays under relevant Award.
• EU (varies by country): Food hygiene training; allergen disclosure per EU 1169/2011; national alcohol-service age and licensing.

Experience, Training, and Onboarding

Set expectations early to reduce ramp time and improve guest experience. A solid onboarding plan typically cuts training time by 20–30% in busy venues. Use the checklist below to standardize training across shifts and managers.

Recommended onboarding checklist

• Day 1–2: Orientation, policies, uniform, safety and allergen training
• Week 1: Shadow shifts; menu tasting; POS and steps-of-service practice
• Week 2: Buddy section with reduced cover count; side-work standards
• Certification completion (food handler, alcohol service) by [date]
• Check-ins at end of week 1 and 2; sign-off on competencies

Levels

• Trainee/Junior Server: small section, heavy support, focused on accuracy
• Server: full section, handles specials, reliable upsell and pace
• Senior/Head Waiter: leads section, trains peers, supports expo/FOH lead

Compensation and Benefits

Be transparent about base pay and total expected earnings with tips. Calibrate to your market and venue type to stay competitive and compliant. Include benefits to show your full value proposition.

Typical ranges (illustrative; localize before posting)

• United States: Base can be tipped minimum (federal $2.13/hr) or local minimum/higher. Total with tips often $18–30/hr in casual, $25–40+ in major metros/fine dining. Many states prohibit or limit tip credit—check state law.
• United Kingdom: Base often £10.50–£13.00/hr plus tronc; total £12.50–£18.00/hr depending on venue and city.
• Canada: Provincial minimums apply (many provinces have ended liquor server lower rates); total with tips commonly CAD $20–$35/hr.
• Australia: Award rates commonly AUD $24–$29/hr plus penalty rates; tips vary by venue.
• EU: Mix of base pay and service charge; tips vary widely by country and concept.

Benefits to highlight

• Free staff meal/discounts, commuter support, wellness stipend
• Health/dental/vision or allowances (market-dependent)
• Paid time off, flexible scheduling, split-shift premiums
• Training, certifications covered, and clear promotion paths
• Bonuses: service charge distribution, performance incentives

Tip Policies and Tip Credit Explained

• Tip credit (U.S.): Employers may count tips toward minimum wage where legal. If tips + base don’t reach local minimum, the employer must make up the difference. Some states ban tip credit—confirm your state rules.
• Tip pooling: Tips are combined and distributed by a set formula; disclose who participates (servers, bartenders, runners) and frequency of payout.
• Service charge: A set fee added to bills; clarify whether it is distributed to staff and how.
• In your JD: State base rate, average total hourly earnings, and your policy (“We use a tip pool including servers, bartenders, and runners; paid out weekly.”).

Tools and Tech in Modern Service

Modern FOH stacks speed service and accuracy. Note the systems you use so candidates can self-assess and ramp faster. Tech transparency also signals professionalism.

Common tools

• POS and handhelds (tableside order/pay, tap-to-pay)
• QR code menus and order-at-table flows
• KDS (kitchen display) with allergen/modifier flags
• Table management/waitlist and two-way SMS paging
• Payments: contactless, split checks, digital wallets
• Inventory/allergen databases and menu knowledge apps

Impact on duties: Faster order entry, fewer errors, and better table turns—but requires basic tech literacy and quick troubleshooting.

Performance Expectations and KPIs

Share measurable standards to align expectations and reward performance. A FOH manager’s rule of thumb: what you measure improves. Use the examples below to define success early.

Example KPIs

• Check average: target uplift of [5–15%] via consistent recommendations
• Table turns: average [X] turns per shift/section based on daypart
• Order accuracy/voids: ≤ [1–2%] comps/voids due to server error
• Guest satisfaction: [4.6+/5] average ratings; positive mentions per week
• Pace: ticket times within [house standard] in partnership with expo/BOH
• Side work completion: 100% with pass-down notes

Phrase in JD: “Success looks like lifting check averages by 10%, maintaining ≤2% comps due to error, and consistent 4.7/5 guest feedback.”

Screening Candidates: Interview and Trial Shift Rubric

Improve hiring quality with structured questions and a short, paid trial shift. Consistency across interviews leads to better comparisons and fairer decisions.

Structured interview questions

• Walk me through the steps of service you follow from greet to goodbye.
• How do you handle a severe allergy ticket from intake to delivery?
• Give an example of turning a guest complaint into a positive outcome.
• Recommend a starter, main, and beverage from our sample menu. Why?
• Tell me about a time you helped a teammate under pressure.
• How do you balance upselling with genuine hospitality?

Trial shift rubric (rate 1–5)

• Menu knowledge and learning agility
• POS accuracy and speed (no missed modifiers)
• Steps of service and pacing
• Hospitality and guest recovery
• Teamwork and communication with expo/BOH
• Sanitation and station organization

Provide a simple scorecard (≥24/30 advances). Always pay trial shifts and communicate duration and expectations upfront.

Related Roles and Career Path

Clear pathways attract ambitious talent and reduce turnover. Define role differences and growth steps so candidates can envision their future with you.

Role differences

• Server vs Food Runner: Servers own the table relationship and payment; runners deliver dishes and support pacing.
• Server vs Bartender: Servers manage tables; bartenders craft drinks, manage bar guests, and often handle ID checks and inventory.
• Head Waiter/Server Captain: Leads a section or room, trains servers, coordinates with sommelier/expo.
• Growth path: Server → Head Waiter/Captain → Floor Supervisor → FOH Manager → AGM/GM; specialty paths include Sommelier or Events Lead.

FAQs

What’s the difference between a waiter and a server—which title should I use?

They’re the same role in most markets. Use “Server (Waiter/Waitress)” or “Restaurant Server” to stay inclusive and maximize job-board reach.

How should a waiter job description change for fine dining vs casual service?

Emphasize coursing, pairing knowledge, and table-side rituals for fine dining. Emphasize speed, table turns, and to-go flows for casual. Adjust experience requirements accordingly.

What EEO and ADA statements should I include?

Use standard language: “[Company] is an Equal Opportunity Employer… If you need a reasonable accommodation to apply or interview, contact [email/phone].” Keep duties, not demographics, at the center of your criteria.

How do I explain tip credit and tip pooling in the job description?

State base pay, expected total earnings, and your policy in one sentence: “Base $X/hr plus pooled tips; typical total $Y–$Z/hr; tip pool includes servers, bartenders, and runners, paid weekly.” Add a note if tip credit applies in your state.

What KPIs should a waiter be accountable for?

Check average, upsell rate, table turns, order accuracy/voids, guest ratings, and side work completion. Phrase them as “targets,” not threats.

Which certifications are required in my region?

Common examples: US (ServSafe Food Handler; TIPS/ServSafe Alcohol; state programs like CA RBS), Canada (Smart Serve ON, ProServe AB, Serving It Right BC), UK (Food Safety L2; allergen compliance), Australia (RSA + state food safety). Confirm local law.

What should I list under schedule and physical requirements?

Include nights/weekends/holidays, shift length, standing/walking, lifting 25–35 lbs, tray carrying, and uniform/grooming. Offer reasonable accommodations.

How do modern tools change duties and training?

Handheld POS, QR menus, and contactless pay speed service and reduce errors. Add “basic tech literacy” to requirements and include device training in onboarding.

What benefits are most attractive to waitstaff?

Predictable schedules, fair tip policies, free meals/discounts, transit support, paid training, and clear promotion paths. For full-time roles, healthcare and PTO are strong differentiators.

How do I localize the job description for pay transparency and compliance?

• Use your city/state wage and tip rules
• Include legal alcohol service age and required certifications
• Add EEO/ADA (or local equivalent) language
• Publish base pay range and typical total earnings with tips
• Note any service charge distribution

Need a waiter job description PDF?

Copy any template above into your doc editor, save as PDF, and attach to your job posting or share with managers for consistent hiring.

Use these guidelines and templates to post a clear, inclusive restaurant server job description today, attract the right candidates, and level up your front-of-house team.