Head Waiter/ess should:

1. Know how to read the guest and can apply the appropriate service. Be able to touch all points of service and adapt themselves and their teams to ensure smooth and the best service.
2. Have impeccable product knowledge of food and beverages. To be aware of all 'red flags'. To have excellent skills of communication while explaining the menu to the customers.
3. Have full understanding and working knowledge of rosters, wage/time management and the impact on the P&L. Has full understanding of ADDACO, EXCEL, WORD, OUTLOOK and any other programs relevant to day to day operations.
4. Be able to deal with all complaints in a professional and calm manner. The Headwaiter must always attempt to rectify the problem for the best interest of the customer.
5. Be responsible for training junior staff on all aspects of service. Is responsible for maintaining and updating all training material.
6. Be proactive in making decisions and asking for approval, advice or guidance. Should be flexible and open to suggestions.
7. To lead by example with excellent customer service. To always aim to exceed expectation.
8. Understand and will assist with the Brand audit and will implement any actions required.
9. Be aware of licensing policies and will promote the responsible service of alcohol.
10. Prepare roster in line with budget and business requirements for OM approval.
11. Organise both personally and professionally. Is prepared and ready for service.
12. Work closely with OM and AOM to develop colleagues and spot stars of tomorrow.
13. Actively engages with colleagues and customers at all times
14. Communicate and logs all maintenance issues and ensures work is carried out.
15. Live the brand standards and inspires junior members of staff to lead by example.
16. Be able to train colleagues to suggestively sell, encourages colleagues to work towards goals and targets.
17. Be able to conduct a probationary appraisal in time and completes and submits all the correct paper work to the OM
18. Train and fully comply with all H&S standards.
19. Train and maintain excellent standards of cleanliness.
20. Ensures that all vacation planning is completed, updated and in line with business requirements the importance of shift management and section allocation

About You

-Desirable: Tertiary Education or Diploma in Food & Beverage Management

-Essential: Minimum of 1 year experience in a Team Leader role with standalone/branded restaurants.

• Has full working knowledge and understanding of all cash up and banking procedures.
• Has attended 1st steps to leadership. Is positive and motivate the team.
• Can place orders correctly and in time on Adecco.
• Can conduct an inventory count fully and correctly.
• Is proactive in finding solutions to problems.
• Issue rosters in line with staff budgets.

Svitlana Kovalenko

Professional Recruiter

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