Job Description The head waiter typically reports to the shift manager or general manager. **Key Responsibilities:** * **Supervision and Coordination:** Lead, supervise, and coordinate the activities of the waitstaff team—and occasionally kitchen staff—to ensure efficient, prompt, and high-quality service. * **Staff Management:** Plan and organize staff schedules, assign tables, and manage rotations, attendance, absences, and vacations. * **Training:** Train and develop service staff on company standards, service protocols, and menu knowledge. * **Customer Service:** Greet guests, escort them to their tables, and ensure they are served within the specified time frame. Professionally and courteously address guest inquiries, complaints, or issues. * **Quality and Hygiene Standards:** Ensure compliance with health, safety, and hygiene protocols, and maintain high standards of cleanliness, order, and presentation across all restaurant areas and service stations. * **Menu Knowledge:** Possess comprehensive knowledge of the menu—including ingredients, dish preparation methods, and pairings (e.g., wine selection)—to advise guests and promote sales. * **Operational Support:** Assist in taking and tracking orders, and delivering dishes and beverages when necessary. **Required Skills:** * Leadership and managerial skills. * Excellent communication and interpersonal skills, including active listening and team motivation. * Customer-service orientation with a positive attitude. * Organizational and time-management abilities. * Problem-solving and decision-making skills under pressure. * Professional appearance and personal presentation. * Schedule flexibility. Employment Type: Full-time, Part-time Salary: $7,338.90 – $16,855.38 per month Benefits: * Employee discount * Staff cafeteria service * Complimentary uniforms Work Location: On-site