Head Waiter

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MAIN DUTIES & RESPONSIBILITIES

• Supervise and prepare mise en place for the Restaurant and/or Bar to the standard set by the Resort procedures.
• To provide and supervise and assure a smooth service in the Restaurant and or Bar, if needed in another F&B outlet.
• To liaise with the F&B Outlet Manager at all times to respect standards and be aware of special events for a better communication.
• To be responsible for the planning for daily duty tasks within the Restaurant and/or Bar.
• To be responsible and assure follow-up of the organizations for the before, during and after service.
• To handle guest complaints in the absence of F&B Outlet manager and do the handing over to him on the whole day operations.
• Perform duties within a time management guideline.
• Process and handle guest calls, outside calls, take messages and make reservations.
• Operate and handle billing.
• To support and take part and conduct daily F&B briefing and debriefing.
• Ongoing promotion of additional sales.
• Participation in internal meetings and training courses.
• Care of guests in accordance with the standards from the time they enter the outlet to the time they leave it.
• Active promotion of in-house sales by optimal knowledge of all the services provided by the resort and the opening times and promotions of all F&B outlets.
• Take over from the previous shift and obtain information at the start of the shift on all relevant information on the volume of business, VIP guests, tasks to be clarified and to be completed and special events or pass this on to the next shift.
• Secure handling of the micros cash system. Drawing up bills at the end of the working day. Correct booking and, if appropriate, cashing up of all services provided. Booking of all transactions.
• Safe handling of all the technical equipment is to be used.
• Ensure compliance with health, safety, and environmental regulations and standards.

CRITERIA

• Hotel School or equivalent.
• 2 years’ experience in a similar position in the Hospitality.
• Communicate effectively.
• Good Knowledge of Food and Beverage – especially the In Room Dining operations.
• Train the trainer skills.
• Good Interpersonal and Supervisory skills.
• Thorough and practical knowledge of service terminology and of various international service techniques - including mise en place.
• Knowledge of kitchen terminology, including ingredients and methods of preparation.
• Operational knowledge of the In Room Dining equipment.
• Fluency in English and French; knowledge of other languages is a plus.
• Knowledge of POS and Microsoft Office applications including Outlook, Excel and Word.
• Excellent customer service skills.
• Ability to work flexible hours, including weekends and public holidays.