Head Waiter

Head WaiterAssist in the daily operation of the restaurant. Mentor, manage, train and contribute to the development of staff within own area. Plan, organise and direct the work of a dedicated restaurant team to provide a courteous and efficient service. Make sure the appearance and condition of the restaurant and all items including tables, crockery and silverware is of the required standard. Ensure tables are set prior to and after service and that the standards of service provided comply with company requirements. Highlight any fixtures or fittings that need repair / renewal, liaising with the relevant department as necessary. Meet and greet passengers in a friendly and polite manner. Ensure all Special Diets are collected and delivered to passengers accurately, each meal service by subordinates. Coordinate and undertake training of staff regarding dietary requirements. During service periods visit tables within restaurant, monitor service standards, immediately deal with any issues and ensure the buffet areas are stocked at the correct levels. Produce working routines for the team that provide adequate manning levels and promote efficiency and productivity. Supervise outside catering events and ensure the set up / break down of special events as required. Ensure table turnover is maximised to increase revenue generating opportunities and ensure all passenger billing is correctly entered into the relevant system in a timely manner. Monitor and manage costs and resources within own area and inform the Assistant Dining & Beverage Manager of any issues immediately. Maintain par stock levels and manage replacements for breakages or damaged items/equipment within budget. Complete regular checks and inspections and ensure the equipment is operational and maintained in a sanitised and clean state at all times, undertaking regular inspections. Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policy and Procedure. Ensure all required paperwork is filled out accurately and on time. Where required, in charge of running crew and officers mess areas. Ensure the correct and timely set up and break down of the mess rooms. Monitor time and temperature of dishes as per the food safety policy and undertake stock takes. Ensure all areas are kept clean and tidy at all times.