Head Waiter

Job Summary

The Head Waiter is responsible to oversee the front-of-house operations, ensuring exceptional customer service, coordinating seating arrangements, and supervising waitstaff to maintain a smooth and enjoyable dining experience for guests. They also handle customer inquiries and complaints, manage reservations, and collaborate with kitchen staff to ensure efficient service delivery.

Job Responsibilities

• Oversee the performance of waitstaff, assigning duties, and ensuring that service standards are upheld.
• Provide exceptional customer service by greeting guests, assisting with seating arrangements, and addressing any inquiries or concerns promptly and professionally.
• Train new staff members on service procedures, menu knowledge, and customer interaction to maintain high standards of service.
• Create and manage work schedules for waitstaff, ensuring adequate coverage during peak hours and special events.
• Coordinate with kitchen and bar staff to ensure accurate and timely delivery of food and drinks to customers.
• Address customer complaints or issues with tact and diplomacy, striving to resolve them to the satisfaction of the guest.
• Ensure that dining areas, including tables, chairs, and floors, are clean and presentable at all times.
• Encourage upselling of menu items and promote special offers or promotions to increase revenue.
• Oversee cash handling procedures, including handling payments, providing change, and reconciling cash registers at the end of shifts.
• Complete administrative tasks such as preparing reports, managing reservations, and updating seating charts to support efficient restaurant operations.

Job Knowledge & Skills

Job Experience

Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year(s) GCC is a plus

Competencies

CollaborationAccountabilityResilienceQualityLeadershipQuality and Safety L2Food Safety and Sanitation L2Product and Service Knowledge L2Adminstrative Services L2Guest Relations L2

Education

Diploma in Hotel and Restaurant Management or Food and Beverage related course

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