Restaurant head waiter

• Responsible to Restaurant Supervisor/ Assistant Restaurant Manager/ Restaurant Manager.
• Responsible for Waiter/ Waitress & Host/ Hostess
• Report to duty punctually wearing the correct uniform, clean and well pressed including appropriate shoes (polished) and name tag at all times a
• Courteous, professional and efficient service is provided at all times.
• All duties and tasks are performed as per the tasks required at the outlet.
• Be knowledgeable of all services and products offered by the hotel.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as well as offering alternatives.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area are kept clean and organized at all times.
• Successfully perform opening and closing procedures established for the assigned outlet
• Handle guest inquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow-up is performed with the guest.
• Being knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s policy on fire, hygiene, health & safety.
• Maintain a good rapport and work relations with staff in the assigned department and within the hotel.
• Attend and contribute to all staff meetings, departmental training and hotel-initiated training scheduled.
• Undertake reasonable tasks and secondary duties as assigned by the Department Head.
• Respond to any changes in the department as dictated by the hotel management.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned.
• Projecting at all times a positive and motivated attitude and exercise self-control.
• Have a complete understanding of the monthly profit and loss statement of the department.
• Lead the service and act as a role model to the team.
• Ensure a flawless service to the highest standards and as required by the department and the hotel.
• Fully understand the concept of the restaurant and being able to act as a guardian in terms of service provided, food and beverages served and the guidance of the team.
• Ensure great communication within the team and able to hold team meetings in the absence of the Restaurant Supervisor.
• Attend the daily Food & Beverage Meeting in the absence of the Restaurant Supervisor and Assistant Restaurant Manager.
• Being able to control the service with a great sense of supervision and not being focused on one area only.

Application:

• Send a CV and cover letter to: ps.portoroz@kempinski.com