Job details

Head Waiter/Waiteress for this amazing Michelin Star Awarded Hotel excellent Salary
  • Location: West Middlands
  • Contract type: Permanent
  • Salary:
Job Description:
Position: Head Waiter / Waitress
Department: Restaurant
Reports to: Assistant Restaurant Manager and Restaurant Manager
Key Relationships: Director / General Manager
Restaurant Director
Private Dining Supervisor
All team members
Executive Head Chef
Head Chef
All kitchen team members
Responsible for: Chef de Rang
Commis de Rang
Objective: With the guidance from Restaurant Management team, responsible for coordinating, planning and participating in all restaurant activities to ensure a highly efficient and professional service delivery to our clients standards.

Responsibilities

Financial
 To deal responsibly with payment transactions and maintain strict control of the bills.
 To assist the Restaurant Manager with various stocks takes when required (china, silver, cheese, dry store).
 To record the loss through spoilage or waste and report the loss to the Head Waiter immediately.
 To take care of all equipment given to you, and report any loss or damage.

People
 To support the Management operations and decisions.
 To develop a professional working relationship with LMQS Executive Head Chef and all front of house staff to ensure a smooth, efficient operation.
 To assist with daily meetings and briefings.
 To conduct performance reviews with all appropriate staff in line with LMQS and OEH policy.
 To encourage and coach the restaurant team promoting teamwork and working practices that deliver ‘Excellence’.
 To develop a culture of training within the Restaurant department and to improve staff retention.
 To answer all guests’ requests positively and deal with them appropriately.
 To allocate compatible teams to ensure high standards of work and staff development.
 To allocate daily mise en place activities and service stations.
 To maintain staff efficiency and morale in the restaurant at the highest level.
 To be respectful and respond positively and promptly to demands from the Restaurant Management team at any time.
 To assist other departments from time to time and help with any request made to you by a senior member of staff.

Service and Product
 To assist in the identification of training needs and actively take part in the review and implementation of service operating procedures.
 To maintain and seek to improve the Company and Restaurant standards.
 To work closely with the Restaurant Manager and take his guidance to achieve high quality service standards as described in our Service Operating Procedures (SOP’s).
 To ensure a 2 Michelin star service throughout all areas and in compliance with the LQA report and Company standards.
 To assist restaurant service to ensure a smooth and professional operation of the restaurant.
 To run Private Dining room functions in the absence of the Private Dining Supervisor.
 To possess an understanding of the Liquor License and all Health and Safety procedures.
 To carry out all statutory procedures in relation to fire precaution, evacuation, health and safety, food safety requirements in accordance with Company standards.
 To ensure that all equipment is in working condition and used according to manufacturer’s guidelines and company Safe Systems of Work (SSW).
 To have a comprehensive knowledge of all the dishes and of the menu.
 To be aware of dietary requirements for the guests and ensure these are communicated to the kitchen
 To ensure a high level of hospitality through prompt and courteous service.
 To assist guests with the menu and make recommendations to suit their needs.
 To demonstrate promptness, anticipation, and organization to deal with the different aspects of the position.
 To demonstrate knowledge and proficiency with computers and basic software applications including spreadsheets.
 To demonstrate willingness and ability to work flexible schedules including week-ends, bank holidays and evenings.
 To maintain high standards of appearance, cleanliness or uniform and personal hygiene at all times.

General
 To attend training to uphold the conditions of the health and safety policies
 To undertake any reasonable requests made of you by the company including flexibility in hours, location and responsibilities.
 Be willing to help wherever possible and to understand the flexibility required when business levels peak and trough, to deliver the best possible service.
 To ensure that all-statutory regulations are observed and that all learning and development complies with these requirements.
 To comply with all policies and procedures as written in the employee handbook.
 Work with other members of the team and respect their problems and pressures.

It is essential that you have experience working in a 2 Michelin Star standard property in a supervisory level, this role would suit an assistant or restaurant manager who has worked in a 1 Michelin Star standard property
If this really great opportunity is for you and you match the requested work history and background for the role,
Please send me your up to date and professional CV. Kindly ensure it has all of your contact details clearly listed with the correct telephone numbers on too!
I am here to help should you have any questions and I look forward to supporting your application. Should you need to contact me at any time, please feel free?
Best regards,
Rob Weeks
rob@exciterecruitment.com


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