head waiter/waitress

We are looking for an experienced and customer-focused Head Waiter / Waitress to lead the service team and ensure smooth daily front-of-house operations.

The Head Waiter / Waitress will supervise service staff, coordinate table service, maintain high customer service standards and assist the Restaurant Manager with daily operations.

Key Responsibilities

1. Front-of-House Operations

• Oversee daily restaurant service operations.
• Coordinate the seating and table service process.
• Ensure tables, dining areas and service stations are clean and properly prepared.
• Monitor service flow during peak periods.
• Ensure orders are served accurately and promptly.

1. Staff Supervision

• Lead and supervise waiters, waitresses and service crew.
• Allocate tables and duties to service staff.
• Brief the team before each shift on reservations, promotions, special requests and operational matters.
• Train new staff on service standards, menu knowledge and restaurant procedures.
• Monitor staff attendance, grooming, punctuality and performance.
• Provide guidance and support during busy service periods.

1. Customer Service

• Welcome and assist customers in a friendly and professional manner.
• Explain menu items, promotions and special offers when required.
• Take or oversee customer orders accurately.
• Attend to customer requests and special requirements.
• Handle customer feedback and complaints professionally.
• Ensure customers receive a pleasant dining experience.

1. Food & Beverage Service

• Ensure food and beverages are served according to restaurant standards.
• Coordinate with the kitchen and bar to ensure timely order preparation.
• Check food presentation and order accuracy before serving.
• Monitor table clearing, resetting and overall dining area presentation.
• Assist with special events, group bookings and VIP customers.

1. Sales & Upselling

• Encourage the service team to promote suitable menu items, beverages, promotions and set menus.
• Support the restaurant in achieving sales targets.
• Monitor staff upselling and service performance.
• Maintain good customer relationships to encourage repeat visits.

1. Opening & Closing Duties

• Assist with daily opening and closing procedures.
• Ensure service stations are fully stocked.
• Check cutlery, crockery, glassware, menus and other service items.
• Ensure the restaurant is clean and properly prepared for the next shift.

1. Coordination & Reporting

• Communicate closely with the Restaurant Manager and kitchen team.
• Report service issues, customer feedback and staff matters to management.
• Assist with stock checks and service equipment inventory.
• Support management with daily operational and service reports.

Requirements

• Minimum 2–3 years of experience in restaurant or F&B service , preferably with supervisory experience.
• Good knowledge of food and beverage service.
• Strong customer service and communication skills.
• Able to lead and motivate a service team.
• Pleasant, confident and professional personality.
• Good problem-solving skills.
• Well-groomed and presentable.
• Able to work in a fast-paced environment.
• Willing to work shifts, weekends and public holidays.