Head Waiter, Tapasake
- Flacq
- Negotiable
- Permanent
- Added 29/05/2025
- Closing 28/06/2025
- Sohni Duljeet
To deliver friendly, efficient customer service and to create a warm and welcoming atmosphere to all of our customers, with the key aim of retaining and attracting customers.
Job Summary:
Looking approachable and professional is of utmost importance. To lead the waiting staff whilst on their shift and monitor waiting duties through to completion. To handle work-related problems and resolve them. Serving food and drinks. It is extremely important that the Head Waiter leads the team to ensure the waiters provide polite and efficient service at all times to maintain the exceptional standard of service and quality.
Key Duties and Responsibilities:
- Reports to the Manager Operation and directly supervises, trains and monitors the performance of the Waiter/Waitress.
- Ensures that all tables within his/her section are set on time with the appropriate silverware, glassware and linen.
- Assist subordinate staff in setting tables in cases of time constraints or temporary personnel shortages.
- Mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement.
- Responsible for notifying the Manager Operation of any cases of disciplinary actions or poor performance.
- Would escort guests to their tables, present them the menus and suggest particular courses, beverages and would
- kindly answer to any questions they may have regarding menu items and/or beverages.
- Constantly observes his/her assigned area for demanding or "difficult" guests and works in a positive and polite manner to resolve problems.
- Ensures that the highest quality of food and service are offered to guests all the time.
- Supervise and participate in kitchen and dining area cleaning activities.
- Resolve customer complaints regarding food service.
- Assign duties, responsibilities, and workstations to employees in accordance with work requirements.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, small ware and report shortages to the Seniors.
- Recommend measures for improving work procedures and performance to increase service quality and enhance job safety.
- Develop equipment maintenance schedules and arrange for repairs.
- Present bills and accept payments.
- Takes specific food requirements from guests and communicate it promptly to the Chefs.
- Attend to meeting and training, when requested.
- Keep his/her section clean and tidy.
- Able to work as a team.
- Bring back, collect and store linen.
- Collect special orderings.
- General cleanliness of the Restaurant.
- Polishing and store equipment; tidy up Restaurant before closing.
About You
The candidate should have a high school certificate or equivalent and a minimum of 2 years of restaurant managerial experience as a Head Waiter / Chef de Rang in an International Ultra-Luxury Resort. The ideal candidate must be fluent in written and spoken English and French. Food handler’s certificate is a must.