The Head Waiter is responsible for overseeing the front-of-house operations, ensuring exceptional customer service, coordinating seating arrangements, supervising waitstaff to maintain a smooth and enjoyable dining experience, handling customer inquiries and complaints, managing reservations, and collaborating with kitchen staff to ensure efficient service delivery.
Responsibilities
Oversee the performance of waitstaff, assigning duties and ensuring service standards are upheld.
Provide exceptional customer service by greeting guests, assisting with seating arrangements, and addressing 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
Thorough understanding of the restaurant's menu offerings, ingredients, preparation methods, and special dietary considerations to assist customers with menu choices.
Excellent interpersonal and communication skills to provide exceptional customer service, handle inquiries and complaints effectively, and ensure a positive dining experience.
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.
Resilience, quality focus, strong leadership, quality and safety awareness, food safety and sanitation, product and service knowledge, agility, administrative services competence, AI fluency, and guest relations skills.
Experience
Minimum 5 years of overall experience.
3 years of relevant experience.
2 years of GCC experience is a plus.
Education Diploma in Hotel and Restaurant Management or a related Food and Beverage course.