Head Waiter

Job Summary

Under the direction of the Assist Restaurant Manager, and within the limits of established Company Policies and Procedures, the Head Waiter ensure prompt and courteous service to the customers/ He/she ensures that the customer’s needs and requests are attended. Assists in conceptualizing strategies and techniques to speed up order time and avoid long queues. introduce practical, yet effective steps in order taking to avoid mistakes and duplicities.

Job Responsibilities 1

Principal Accountabilities

• Ensures that the restaurant is clean and that proper hygiene and sanitation is observed at all times in compliance to governmental rules and regulations
• Manages the day-to-day operation of the restaurant and communicates to the Assist restaurant Manager any decision taken which did not require action and any other relevant information.
• Interacts and builds relationships with the restaurant clientele
• Oversees the quality and safety of food served to visitors and customers according to food standards.  Inspects dining tables and work areas for cleanliness.
   

Job Responsibilities 2

1. Works towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours 
2. Controls table settings in order to ensure a correct table setup, including cutlery and glassware.
3. Ensure the proper appearance and grooming of assigned employees
4. Assists clients with special needs following relevant guidelines and special standards. Recognize their needs and accurately respond to them if needed.
5. Ensures to keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
6. Organizes menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
7. Oversees all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.
8. Conducts daily briefings and participates in other meetings as needed to obtain optimal results.
9. Supervises, coordinates and directs the prompt, efficient and courteous service to ensure that standards are met.
10. Participates in service as necessary in accordance with the requirements and practices of the restaurant.
11. Administers complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
12. Oversee stock levels, paying attention to expiry dates to diminish stock loss.
13. Establishes and maintains effective employee and inter-departmental working relationships.
14. Trains new staff on basic techniques and the specific expectations and procedures of the organization. Conduct regular training sessions with the assigned team in line with the outlets/organization SOP’s
 

Additional Responsibilities 3

Job Knowledge & Skills

• Knowledge of Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of food and services

• Familiarity of various health and safety regulation

• Knowledge of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.

• Handling customer complaints

• Familiar with the outlets menu, promotional activities and other relevant issues concerning the outlet/restaurant

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• ERP knowledge preferably SAP functional skills are a requirement to be successful in this role.

Job Experience

Total    6 year(s) On Job      2 year(s) GCC     2 year(s)

Competencies

Education