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. 2. 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. 3. 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. 4. 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. 5. 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. 6. 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. 7. 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.