Head Waiter

Responsibilities

Position Summary:
Head Waiter will supervise and coordinate the functions of the restaurant sequence of service and all essential duties and responsibilities outlined below. These locations include but are not limited to Main Dining Room, Windjammer, and Specialty Restaurants.
While performing their role in the restaurant venues, He/She will be engaged in
providing courteous and professional service to guests. The duties described below are performed either personally or through subordinates.
job skills/results
Mastering food and wine terminology, maintaining comprehensive menu and wine list knowledge to enhance guest dining experiences. Responsible for successful training of Restaurant employees.
Conducting training, monitoring, and evaluating Restaurant employees according to ROAD standards. Providing on-the-job training to strengthen performance and prepare for advancement.
Implementing Restaurant Operations guidelines, creating work schedules, and assigning stations. Ensuring fair distribution of duties and following operational guidelines.
Recording production and operational data, analyzing and establishing controls for operational problems. Ensuring compliance with the Time and Attendance policy.
Supervising staff to set tables according to standards. Assisting in setting tables under time constraints or staff shortages.
Greeting and escorting guests to assigned seats.
Presenting food and beverage menus, suggesting courses, wines, and answering questions. Making thoughtful recommendations to entice guests.
Supervising staff to record and retrieve galley and beverage orders. Ensuring proper serving, garnishing, and decoration. Assisting in the food service function under time constraints or staff shortages.
Supervising assigned stations, ensuring cleanliness and maintenance according to standards. Ensuring sections are ready before seating.
Observing guests to anticipate needs, responding to requests, and determining completion of service.
Working to achieve guest satisfaction with food quality and service execution. Resolving difficulties promptly and positively, following up with employees and guests.
Supervising and participating in dining room entertainment, adapting to specific itineraries.
Participating in a rotational schedule in Room Service, Windjammer, Specialty Dining, and other venues.
Attending meetings, training activities, and other work-related sessions as required.
Performing related duties as required, acknowledging this list is not exhaustive. Willing to perform any other job-related duties assigned by supervisors or management.
Actively adhering to ServSafe responsible service of alcoholic beverages.
Qualifications (Education, Work Experience, Skills and Abilities):
· Achieves business results through the delivery of an exceptional customer
service experience, never via the solicitation of ratings
External Hiring Requirements:
· Two to three years previous Head Waiter, Captain or Chef de Rang experience, preferably in a 4 or 5 star restaurant or hotel.
· One to two years previous Supervisory or Restaurant Manager experience, preferably in a 4 or 5 star Restaurant.
· Extensive knowledge of the restaurant and/or food service industry. Ability to use appropriate food and beverage terminology and pronunciation.
· Knowledge of principles and processes for providing customer and personal
service including needs assessment, problem resolution and achievement.
· Knowledge of policies and practices involved in the human resources function. Ability to manage the international staff in a positive and productive manner by motivating, developing and managing employees as they work. Ability to utilize and administer the disciplinary action process through coaching and counseling to improve performance or terminate employment.
· Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.