About the Role

The Head Waiter is responsible to deliver a friendly, efficient customer service as well as to create a warm and welcoming atmosphere to all of our customers, with the key aim of retaining and attracting customers. The Head Waiter must ensure that the waiters always provide polite and efficient service to maintain the exceptional standard of service and quality.

Key Duties and Responsibilities

• To report to the Assistant Manager, Restaurant/Manager, Restaurant and to directly supervise, train and monitor the performance of the subordinates.
• To ensure that all tables within his/her section are set on time with the appropriate chinaware, silverware, glassware, and linen.
• To assist subordinate staff in setting tables in cases of time constraints or temporary personnel shortages.
• To mentor, develop and provide on-the-job training to new recruits in order to improve their current performance and to allow them to gain skills and abilities for future advancement.
• To escort guests to their tables, present them the menus and suggest to them particular courses, beverage as well as to answer any questions they may have regarding menu items and/or beverage.
• To constantly observe his/her assigned area and to work in a positive and polite manner to resolve problems.
• To ensure that the highest quality of food and service are offered to guests all the time.
• To supervise and participate in kitchen and dining area cleaning activities.
• To resolve customer complaints regarding food service.
• To assign duties, responsibilities, and workstations to employees in accordance with work requirements.
• To inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• To control inventories of food, equipment, small ware and to report shortages to the management.
• To recommend measures for improving work procedures and work performance to increase service quality as well as to enhance job safety.
• To develop equipment maintenance schedules and to arrange for repairs.
• To present bills and to accept payments.
• To take specific food requirements from guests and to communicate them promptly to the Chefs.
• To attend to meeting and training, when requested.
• To always keep his section clean and tidy.
• To be able to work as a team.
• To bring back, collect and store linen.
• To collect special orders.
• To be responsible of the general cleanliness of the restaurant.
• To polish and store equipment and to tidy up restaurant before closing.

About You

The desired qualification for this role is at least a School Certificate and a National Certificate level 3 in Restaurant and Bar Service. The ideal candidate should have at least 2 years of experience in the same role in an international ultra-luxury resort and must be fluent in written and spoken English and French. 

Position open for locals only