Head Waiter

Nestled between the wild North Sea and the heather-draped moors, our name Saltmoore serves as a literal and evocative reflection of these two distinct yet harmoniously intertwined landscapes. The 19th century estate has been completely reimagined, redefining luxury hospitality. Saltmoore is a wellness-led sanctuary, providing guests with a sense of place. A place where we embrace the passing of time, and let the wild tide lead the way.
Following our successful opening, and with the business expanding as we prepare for the season, we are excited to announce that we are looking for enthusiastic and dedicated individuals to join our team.
The Head Waiter is responsible for supervising daily floor operations of the Brasserie, ensuring smooth service delivery, exceptional guest experiences, and adherence to luxury hotel standards while preserving the vibrant, relaxed character of a brasserie. This role acts as the key link between management, service staff, kitchen, and guests.
Benefits
- Package is equivalent to up to £37,605.00 per annum including expected tronc and holiday pay based on 48 hours - Share of Service Charge to all employees paid monthly - Additional holiday entitlement based on length of service - Employee Referral Scheme  opportunity to earn £100 with each successful recommendation - Employee discount on Rooms, Food and Beverage outlets, Spa Treatments and Spa products.

- Training and Development opportunities - Employee recognition with Employee of the Month awards - Uniform - Free Parking - T&Cs apply to some employee benefits

Key Responsibilities:

- Ensure consistent, high-quality service throughout all meal periods in line with luxury hotel standards.

- Welcome and engage guests professionally, ensuring a warm and memorable dining experience.

- Handle guest complaints and special requests promptly, diplomatically, and effectively.

- Support the Restaurant Manager in maintaining service excellence and guest satisfaction.

- Supervise and coordinate the service team during shifts, ensuring correct service sequence and timing.

- Allocate sections and manage table assignments to optimise service flow and guest satisfaction.

- Monitor service performance, stepping in where necessary to maintain standards.

- Ensure tables, stations, and dining areas are set and maintained to required standards.

- Lead by example on the floor, demonstrating excellent service etiquette and professionalism.

- Coach, guide, and motivate Chefs de Rang and other service staff.

- Assist in training new team members and conducting on-the-job service training.

- Maintain strong knowledge of the menu, daily specials, allergens, and preparation methods.

- Provide confident recommendations on food, wines, and beverages suitable for a brasserie concept.

- Liaise closely with the kitchen and bar to ensure smooth communication and timely service.

- Support opening and closing procedures, including briefings and debriefings.

- Ensure compliance with health, safety, hygiene, and food handling regulations.

- Assist with stock control, breakage monitoring, and operational reporting as required.

- Support management with scheduling, attendance monitoring, and daily operational tasks.
Skills and Competencies
Strong leadership and supervisory skills Excellent guest service and communication abilities Solid food and beverage knowledge, including wine Ability to manage high-volume service while maintaining quality Problem-solving and decision-making skills High attention to detail and professional presentation Calm, confident, and approachable leadership style
Qualifications & Experience
Essential
Minimum 24 years experience in a supervisory service role (Head Waiter, Senior Chef de Rang, or similar) in a brasserie, upscale restaurant, or luxury hotel Strong command of English (additional languages advantageous)
Desirable
Formal hospitality qualification Wine or beverage certification (WSET or equivalent) Experience in luxury hotel or branded brasserie concepts