In an upscale culinary-driven establishment like Nama (under leaders like Chef Ashay Dhopatkar and Chef Neha Lakhani), a Restaurant Steward (often referred to as an F&B; Steward or Waiter/Server) plays a vital role. Because the venue focuses on refined, high-end guest experiences and precision execution, the expectations go far beyond standard waiting tables.

A professional job description tailored for a Restaurant Steward at a premium venue like Nama covers several key areas:

Position Overview

As a Restaurant Steward, you are the face of Nama’s dining room. You are responsible for delivering exceptional, intuitive service, bridging the gap between the kitchen/bar and the guests, and ensuring that every visitor experiences the meticulous hospitality standards set by the management.

Key Responsibilities & Duties

1. Guest Service & Hospitality

- Warm Welcomes: Greet guests enthusiastically upon arrival, assist with seating, and create a welcoming, sophisticated atmosphere.
- Expert Menu Guidance: Thoroughly understand Nama’s food and beverage menus. Be ready to explain dishes, ingredients, cooking methods, and chef recommendations (including modern global dishes, artisanal elements, and pairings) with confidence.
- Order Execution: Take accurate food and drink orders and punch them correctly into the POS/ordering system with precise guest specifications or dietary requirements.
- Anticipating Needs: Practice proactive service—refilling water, clearing courses smoothly, changing cutlery between courses, and monitoring table comfort throughout the dining journey.

2. Operational Preparedness (Mise-en-Place)

- Station Setup: Complete pre-shift mise-en-place, which includes polishing glassware, cutlery, and crockery, folding napkins, and ensuring side stations are fully stocked.




- Cleanliness & Hygiene: Maintain immaculate standards of cleanliness across dining tables, floors, and side stations throughout the shift, adhering strictly to food safety and hygiene protocols.

3. Collaboration & Communication

- Kitchen & Bar Coordination: Act as a smooth link between the floor and the kitchen/bar. Communicate pacing needs, guest feedback, or special requests directly to the captains, kitchen team, or managers.
- Teamwork: Support fellow stewards and floor staff during peak operational hours to ensure seamless table turns and consistent service flow.

Core Requirements & Skills

- Experience: Prior experience as a steward or server in a high-volume, premium dining restaurant, luxury hotel, or upscale cafe environment.
- Product Knowledge: A sharp eye for detail and a strong willingness to master fine dining service sequences, global spirits, and modern culinary terminology.
- Communication Skills: Excellent conversational skills with a polished, qualified, and courteous demeanor.
- Physical Stamina: Ability to stand for long hours, manage a fast-paced environment gracefully, and carry trays or heavy service plates when required.
- Grooming: Immaculate personal presentation aligned with the luxury standard of the restaurant.

What Success Looks Like in This Role

At a venue shaped by industry veterans, a top-performing steward doesn't just carry plates—they own the guest experience. By showing precision in your sequence of service, deep knowledge of what comes out of Chef Ashay and Chef Neha's kitchen, and a calm demeanor under pressure, you position yourself naturally for floor captain or supervisory roles.

Pay: ₹16,000.00 - ₹25,000.00 per month

Benefits:

- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Restaurant Captain or steward (Delhi)
🏢 Nama
📍 Delhi