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Job Description
Head Waiter – Aura HospitalityRole: Head Waiter – Aura HospitalityUnder the direction of the Assist Restaurant Manager, and within the limits of established Company Policiesand Procedures, the Head Waiter ensure prompt and courteous service to the customers/ He/she ensures thatthe customer?s needs and requests are attended. Assists in conceptualizing strategies and techniques to speedup order time and avoid long queues. introduce practical, yet effective steps in order taking to avoid mistakesand duplicities.Principal Accountabilities Ensures that the restaurant is clean and that proper hygiene and sanitation isobserved at all times in compliance to governmental rules and regulations Manages the day-to-day operation ofthe restaurant and communicates to the Assist restaurant Manager any decision taken which did not requireaction and any other relevant information. Interacts and builds relationships with the restaurant clienteleOversees the quality and safety of food served to visitors and customers according to food standards. Inspectsdining tables and work areas for cleanliness.1. Works towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings andin line with the opening hours 2. Controls table settings in order to ensure a correct table setup, including cutleryand glassware. 3. Ensure the proper appearance and grooming of assigned employees 4. Assists clients withspecial needs following relevant guidelines and special standards. Recognize their needs and accuratelyrespond to them if needed. 5. Ensures to keep the highest possible customer service and make sure that thecustomer service is at all times performed in a professional way. Help customers or participants feel at ease andsupport special requirements. 6. Organizes menus taking into account the nature and style of theestablishment, client feedback, cost and the seasonality of ingredients. 7. Oversees all personnel andprocesses to comply with health, safety and hygiene standards. Communicate and support alignment of theserequirements with the companys health and safety programmes. 8. Conducts daily briefings and participates inother meetings as needed to obtain optimal results. 9. Supervises, coordinates and directs the prompt, efficientand courteous service to ensure that standards are met. 10. Participates in service as necessary in accordancewith the requirements and practices of the restaurant. 11. Administers complaints and negative feedback fromcustomers in order to address concerns and where applicable provide a quick service recovery. 12. Overseestock levels, paying attention to expiry dates to diminish stock loss. 13. Establishes and maintains effectiveemployee and inter-departmental working relationships. 14. Trains new staff on basic techniques and thespecific expectations and procedures of the organization. Conduct regular training sessions with the assignedteam in line with the outlets/organization SOP?s
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