JOB TITLE: Head Waiter
DEPARTMENT: Food and Beverage
RESPONSIBLE TO: Restaurant Manager
RESPONSIBLE FOR: Restaurant Staff (and their teams)
OVERALL JOB PURPOSE:
Manage the overall range of restaurant activities within a property, which operates 24 hours a day, 7 days a week, 365 days a year, fulfilling business aspirations to achieving and further developing the optimum position in its market.
Act to promote unity of purpose throughout the property, ensuring that all requirements are met in line with business aspirations.
Actively participate and contribute positively as a member of the Management team.
Assist in the management of the day to day restaurant activities of the company’s property, to effectively and efficiently deliver the optimum product in line with business strategy, working closely with the Restaurant Manager and the F&B Manager.
Maximise restaurant sales directly to ensure revenue earning opportunities are fully developed, including conference and events and both residential and non-residential customers. Provide excellent knowledge and leadership by possession of excellent menu/product knowledge.
Ensure effective and efficient financial management, including optimum control of departmental budget, including cost control, correct and optimum staffing levels, taking into account seasonal requirements, e.g. Summer, Christmas/New Year, Easter etc., stock control and prevention of theft.
Responsible for initial welcome, greeting and seating of customers.
Assist with the training and development of staff regarding food product and service delivery standards.
Ensure that restaurant is cleaned and maintained to the standards required and set up and cleared down correctly.
Maintain effective and positive relationships with customers and staff to develop a positive management presence, encouraging discussion and feedback, which will benefit the business.
Ensure excellent communication channels exist which correctly inform staff of all relevant business related matters, including regular team briefings etc. and receive feedback for the area of their responsibility.
Ensure technical excellence for own area of work.
Ensure full legal compliance, including participation with property walks, health and safety inspections and risk assessments, including HACCP. Adherence with current licensing and health, safety and hygiene laws. Keep abreast of latest developments and innovations, recommending and implementing changes where necessary.
Effective liaison with other colleagues and members of staff as required.
Perform any other duties/projects as required by any member of the Management team.QUALIFICATIONS/EXPERIENCE:
Minimum of 4 x ‘O’ Level/GCSE passes or equivalent including Mathematics andEnglish.
Essential – experience of working as a Assistant Restaurant Manager or other senior level within a minimum 3 star hotel/hospitality and Conference and Banqueting related environment.
Essential – experience of successfully managing diverse teams of people.
Desirable - experienced and competent in using current hotel related software, e.g. Micros, Opera, etc.
Desirable - trained and holder of NVQ level 3 or higher, or equivalent qualification, or relevant experience. BACKGROUND SKETCH:
Excellent team player
Fit and healthy
Excellent personal presentation
Emotional maturity and stability
Ability to cope with change and/or conflicting demands
Articulate – excellent spoken and written English
Ability to communicate well at all levels (internally and externally)
Flexibility in working hours
Good personal time management and priority setting
Work well under pressure
A dedication to customer focus
High attention to detail
Ability to understand and implement business strategy
Excellent administrative skills
Enthusiasm to learn and progress
Creativity and innovationMEASUREMENTS:
Achievement of key tasks as agreed during Performance/Competence Review
Contact: Recruitment Team