Job Summary: Professional responsible for serving and assisting customers, organizing the dining area, managing inventory, and ensuring service quality and hygiene in the restaurant, performing various operational tasks. Key Highlights: 1. Direct customer service and support 2. Operational management of the restaurant environment 3. Inventory control and hygiene Serve and assist customers; sanitize utensils and equipment; organize the dining area; operate the weighing scale; take orders; resolve menu-related inquiries and make suggestions upon customer request Assist with buffet setup, organization, inspection, and dismantling Monitor leftovers and losses Process and collect customer payments Restock items referred to as "ménage" (support materials such as salt, pepper, olive oil, etc.), beverages, side dishes, and sauces Manage the flow of dishes between the kitchen and tables Clean and prepare tables after customers leave; sterilize materials and instruments Check inventory levels Handle delivery orders; verify dishes prepared by the kitchen before dispatching them for delivery Greet guests upon arrival at the establishment and, if necessary, escort them to their tables Maintain, safeguard, and ensure proper upkeep of restaurant equipment, materials, and facilities Perform other duties within the scope of responsibility as requested by management Ensure compliance with sanitary regulations Employment Type: Full-time CLT Salary: R$1.869,50 – R$1.869,55 per month Benefits: * Life insurance * Meal allowance * Transportation allowance Selection Questions: * How many years of experience do you have as a RESTAURANT ATTENDANT? Which restaurants have you worked at? * Are you available to work from 08:00 to 16:20, Monday through Saturday? * Do you accept a salary of R$1.869,55? Experience: * Restaurant (Mandatory) * RESTAURANT ATTENDANT (Mandatory)