Head Waiter

Description

Job Summary: Manage the dining room operations of a restaurant, leading teams to ensure service excellence and customer satisfaction. Key Highlights: 1. Team leadership and development 2. Focus on service excellence and customer satisfaction 3. Comprehensive operational management **Job Description – Head Waiter** *Job Mission* Ensure excellence in dining room operations by delivering a high-quality service experience to customers through effective operational planning, team leadership, talent development, operational control, and continuous performance monitoring. *Key Responsibilities:* 1\. Gastronomic Operations Planning * Plan, organize, and coordinate all daily dining room operations. * Define work schedules based on forecasted demand and productivity goals. * Ensure proper dining room preparation before opening and oversee operational closing procedures. * Maintain continuous coordination among Dining Room, Kitchen, Bar, and other departments. * Monitor service standards, quality, hygiene, food safety, and presentation. * Manage reservations, customer flow, and waiting times to ensure a consistent experience. * Identify opportunities for operational improvement and implement actions to enhance efficiency and customer satisfaction. 2\. People Management: Recruitment and Selection * Identify team staffing needs. * Participate in recruitment and selection processes for dining room staff. * Assess candidates’ technical and behavioral competencies. * Onboard new staff through a structured onboarding plan. * Ensure team composition meets the business’s operational requirements. 3\. Team Training and Development * Develop and implement ongoing training plans. * Ensure all staff are familiar with service standards, products, wine list, and internal procedures. * Conduct daily coaching during operations. * Regularly evaluate team performance and define improvement plans. * Cultivate future leaders within the team. * Promote a culture of excellence, hospitality, accountability, and teamwork. 4\. Reporting and Operational Control * Prepare periodic reports on key operational metrics. * Monitor indicators such as sales, average check, productivity, labor costs, complaints, customer reviews, and service levels. * Analyze variances against targets and propose action plans. * Regularly report results, needs, and improvement opportunities to the Operations Management. * Ensure compliance with administrative procedures related to operations. 5\. Customer Experience Management * Ensure high standards of hospitality and service. * Handle complaints promptly, professionally, and with a focus on customer retention. * Implement initiatives that promote customer satisfaction and loyalty. * Maintain an active presence in the dining room during peak hours. 6\. Resource Management * Control consumables and dining room supplies. * Collaborate on stock and inventory management. * Ensure proper use of equipment and facilities. * Promote operational efficiency and optimal utilization of available resources. Technical Competencies * Restaurant operations management. * Operational planning. * Team management. * Recruitment and selection. * Training and people development. * Performance indicator analysis. * Conflict management. * Knowledge of HACCP and food safety regulations. * Proficiency in POS systems and reporting tools. Desired Profile * Degree in Hospitality, Tourism, Hotel Management, or equivalent field (preferred). * Minimum 3–5 years of leadership experience in the foodservice industry. * Proven experience managing teams and dining room operations. * Strong orientation toward service quality, people development, and results. Salary: €1,000.00 – €1,300.00 per hour Benefits: * Meal card/voucher Work Location: On-site