Job Summary
The Head Waiter is responsible for overseeing all front-of-house operations, ensuring exceptional customer service delivery, coordinating seating arrangements, and supervising waitstaff to maintain a high standard of hospitality and guest satisfaction. This leadership role is critical to the smooth daily running of the dining experience and requires a detail-oriented professional with strong organizational and interpersonal skills.
Key Responsibilities
- Oversee and manage all front-of-house operations during service hours to ensure seamless guest experiences.
- Coordinate seating arrangements and table assignments to optimize restaurant flow and maximize capacity.
- Supervise, train, and mentor waitstaff, ensuring adherence to service standards, etiquette, and brand guidelines.
- Act as the primary point of contact between the kitchen team and the dining floor to ensure timely and accurate order delivery.
- Handle guest complaints and special requests promptly and professionally, escalating issues to management when necessary.
- Monitor inventory of dining supplies, tableware, and presentation materials, placing restocking orders as needed.
- Ensure compliance with health, safety, and hygiene regulations across all front-of-house areas.
- Conduct pre-shift briefings to communicate daily specials, menu changes, and service expectations to the team.
- Assist with opening and closing procedures, including cash handling, register reconciliation, and end-of-day reporting.
- Collaborate with management on staff scheduling, performance evaluations, and ongoing training programs.
Qualifications
- Proven experience in a supervisory or senior waiter role within a high-volume restaurant, hotel, or hospitality environment.
- Strong knowledge of food and beverage service standards, wine pairing, and fine dining etiquette.
- Excellent leadership and team management skills with the ability to motivate and guide staff effectively.
- Outstanding communication and interpersonal abilities, with a guest-first mindset.
- Ability to work under pressure in a fast-paced environment while maintaining composure and professionalism.
- Flexibility to work evenings, weekends, and holidays as required by the business.
- Fluency in English is required; additional languages are a strong advantage.
Required Skills
- Front-of-house management and waitstaff supervision
- Customer service excellence and guest relations
- Seating coordination and restaurant floor management
- Team training, mentoring, and performance monitoring
- Health, safety, and food hygiene compliance
- Conflict resolution and complaint handling
- Inventory management and supply coordination
- Multilingual communication and cross-cultural hospitality