Job Description

Job Advert Summary

The Head Waiter supports the Restaurant Supervisor in all operational and administrative aspects of the restaurant. In the absence of the Supervisor, the Head Waiter assumes full responsibility for the smooth running of the outlet, ensuring excellence in service, staff management, and guest satisfaction.

Minimum Requirements

Formal waiter training. Completed secondary education. Minimum of 2 years' experience in a similar role within food & beverage operations. Previous leadership experience within an F&B environment is essential. Excellent communication, interpersonal, and leadership skills. Strong knowledge of service standards, food & beverage products, and hygiene protocols. Strong leadership and people management skills. Exceptional guest service focus. Ability to remain calm and decisive under pressure. Attention to detail and commitment to maintaining high standards. Strong problem-solving and conflict resolution abilities.

Duties and Responsibilities

Operational Excellence

Supervise adherence to house rules, company policies, and F&B procedures. Maintain a visible presence on the floor to support staff and engage with guests. Handle guest concerns promptly, discreetly, and effectively. Monitor and ensure standards of cleanliness, mise-en-place, hygiene, and staff grooming. Conduct pre-service shift briefings and ensure opening/closing checklists are completed. Oversee weekly cleaning schedules and operational checklists.

Team Leadership & Training

Train, coach, and mentor staff on service techniques, etiquette, product knowledge, and appearance. Ensure staff fully understand menu items, preparation methods, and specials. Promote upselling techniques and encourage sales of featured items. Conduct regular team briefings and refresher training to maintain service excellence. Support the Manager in developing and updating team product knowledge.

Administrative & Financial Support

Assist in monitoring financial performance and implement initiatives to improve profitability. Recommend pricing or menu changes based on customer feedback and market trends. Monitor breakages and implement strategies to reduce costs. Maintain accurate records where required by management.

Collaboration & Communication

Communicate effectively with colleagues and other departments to ensure seamless operations. Share new or amended procedures with the team in a timely and clear manner. Foster a positive and cooperative working environment.

Other Duties

Carry out additional tasks as assigned by management. Ensure all duties are completed prior to restaurant opening or after closing. * Attend and ensure team participation in scheduled training and development programs.