Head Waiter

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.

• Thorough understanding of the restaurant's menu offerings, including ingredients, preparation methods, and special dietary considerations, to assist customers with menu choices and address inquiries.
• Excellent interpersonal and communication skills to provide exceptional customer service, handle customer inquiries and complaints effectively, and ensure a positive dining experience for guests.
• Strong leadership and supervisory skills to oversee and motivate waitstaff, delegate tasks effectively, and maintain a cohesive team environment.
• Exceptional organizational skills to manage reservations, coordinate seating arrangements, and maintain efficient service flow during busy periods.
• Quick thinking and problem‑solving abilities to address issues or challenges that arise during service, such as resolving customer complaints or managing unexpected delays.

• Minimum 5 year(s) working experience
• 3 year(s) relevant working experience
• 2 year(s) GCC is a plus
• Resilience
• Quality
• Leadership
• Quality and Safety L2
• Food Safety and Sanitation L2
• Product and Service Knowledge L2
• Adminstrative Services L2
• Agility
• Guest Relations L2

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