Head Waiter

Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction

ESSENTIAL FUNCTIONS

• Check station before, during and after shift for proper set-up and cleanliness.
• Input the order into the Point of Sale computer to inform the kitchen of the particulars in the order being placed.
• When complete, retrieve order from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments. Abide by all State, Federal and
• Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Replenish beverages as necessary and check with guests for overall satisfaction.
• Market and serve upon request any dessert items or specialty coffees.
• Ascertain guest satisfaction and present check. Process check per hotel procedures.
• Check station before, during and after shift for proper set-up and cleanliness

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the Human Resource Manager based upon the particular requirements of the Company.

• Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.
• Supplement the bushelp in clearing and resetting the tables.
• Perform all assigned sidework to include replenishing condiments and restocking sidestands.
• Perform other duties as requested, such as answering telephone and taking room service orders, handle special guest requests, and greet and seat guests according to Hilton guidelines.
• Attend required meetings.
• Check and correct (if necessary) the outer appearance of Team Members.
• Is responsible for the clean and tidy presentation of the restaurant at all times and for reporting any defects to the relevant department (e. g. Housekeeping, Technical Department).
• Order the necessary Operating Equipment from the Chief Steward in good time and ensure, in cooperation with Stewarding, that an appropriate Parstock exists (also in writing).
• Correctly order all the necessary goods in accordance with the Parstock and monitor the store, discussing any problems that occur with the F & B Administrator.
• Is responsible for ensuring that machines are operated and maintained in accordance with instructions, and that work materials, food, water etc. are used economically.
• Organise and monitor the maintaining of orderliness and hygiene, especially in relation to the food order.
• Ensure that the Team Members undertake active selling.
• Is responsible for the entire service sequence and proper care of guests and is always to have an overview of the part of the restaurant.
• Organise and motivate Team Members so that a smooth service sequence is guaranteed and the satisfaction of guests can be assured.
• Is to see him/herself as an active link between the kitchen and service and is to ensure good communication. Discuss the menu each day with the Kitchen Chef as well as any problems that may arise.
• Deal with complaints and ensure that guests who have complained are satisfied immediately.
• File documents received (e. g. Event Orders, Tour Instructions, Memos and Reports) in the files provided for the purpose.
• Notify repairs to the Technical Department using the ‘Trouble Report’.
• Make goods orders and enter these correctly in the ‘Store Requisitions’.
• Fill in corked wine and ‘Spoilage Reports’ and pass them on to the store immediately.
• Draw up the work schedules for the restaurant independently each week and obtain all the most important information in advance (e. g. hotel occupancy, groups, events in the hotel and / or in the city, etc.), so that there is an efficient work schedule to enable sales targets to be met.
• Ensure that bills are settle properly before departure of guests, to ensure repeate order after order taking.