Head Waiter

Role Overview

The Head Waiter supervises and leads a team of service staff during their shift, ensuring seamless operations within their designated restaurant section. They uphold impeccable service standards and strive to provide guests with extraordinary dining experiences. This role also involves supporting restaurant management by mentoring team members and managing operational tasks.

Skills and Competencies

• Superior verbal and written communication abilities in English; multilingual proficiency is advantageous.
• Well-organized with confident interpersonal skills and broad general knowledge.
• Willingness to work flexible hours including weekends and holidays.
• Deep understanding of food and beverages, including wine, spirits, and classic cocktails.
• Thorough knowledge of fine dining service sequences.
• Professional demeanor marked by polished communication and interpersonal skills.
• Ability to anticipate guest requirements and perform effectively under pressure in a fast-paced environment.
• Skilled in operating Point-of-Sale (POS) systems.
• Consistently maintains impeccable personal grooming in line with company standards.
• Strong leadership and team motivation capabilities.
• Effective problem-solving and conflict resolution aptitude.

Qualifications and Experience

• Education equivalent to a high school diploma is preferred.
• Minimum two years of serving experience in fine dining or luxury five-star hotels.

Primary Responsibilities

• Supervise and guide a team of waiters within a restaurant section, ensuring superior service quality and efficiency.
• Lead service activities, including welcoming and seating guests, managing orders especially for VIPs or complex setups, and ensuring exceptional service delivery.
• Engage with guests throughout their visit to foster relationships and address potential issues promptly.
• Maintain restaurant ambiance through proper lighting, music, table settings, and overall presentation compliance.
• Provide real-time coaching to wait staff on service techniques, menu comprehension, and upselling strategies.
• Assist management with pre-shift briefings communicating menu updates and operational objectives.
• Monitor team performance during service, offer constructive feedback, and report to the Restaurant Manager.
• Encourage teamwork and uphold a positive, professional workplace atmosphere.
• Ensure preparation and stocking of mise en place, silverware, glassware, and linens at high standards.
• Facilitate smooth coordination between the service team and kitchen for accurate and timely service.
• Contribute to restaurant opening and closing processes as required.
• Assist in inventory management of beverages, linens, and other operational supplies.