Head Waiter

Assist in the daily operation of the restaurant. Mentor, manage, train and contribute to the development of staff withinown 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 ofthe required standard. Ensure tables are set prior to and after service and that the standards of service provided complywith company requirements. Highlight any fixtures or fittings that need repair / renewal, liaising with the relevantdepartment as necessary.
Meet and greet passengers in a friendly and polite manner. Ensure all Special Diets are collected and delivered topassengers accurately, each meal service by subordinates. Coordinate and undertake training of staff regarding dietaryrequirements.
During service periods visit tables within restaurant, monitor service standards, immediately deal with any issues andensure the buffet areas are stocked at the correct levels. Produce working routines for the team that provide adequatemanning levels and promote efficiency and productivity. Supervise outside catering events and ensure the set up / breakdown of special events as required.
Ensure table turnover is maximised to increase revenue generating opportunities and ensure all passenger billing iscorrectly 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 anyissues immediately. Maintain par stock levels and manage replacements for breakages or damaged items/equipmentwithin budget. Complete regular checks and inspections and ensure the equipment is operational and maintained in asanitised 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, includingthe 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 downof the mess rooms. Monitor time and temperature of dishes as per the food safety policy and undertake stock takes. Ensureall areas are kept clean and tidy at all times.