Head Waitress

Job Summary

The Head Waitress 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.

• 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

Agility Adminstrative Services L1

Food Safety and Sanitation L1

Guest Relations L1

Leadership Product and Service Knowledge L1

Quality Quality and Safety L1

Resilience

High School Diploma in Food and Beverage related course