Head Waiter

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.