Head Waiter

Power International Holding (PIH); Doha; On-site; QAR 67,000 - 134,000; Full time

Job summary

Power International Holding (PIH) is seeking a Head Waiter to oversee front-of-house operations, ensuring exceptional customer service and smooth seating flow. You will supervise waitstaff, handle reservations, and collaborate with kitchen staff to deliver timely, high-quality service.

The role requires leadership, strong interpersonal skills, and a focus on guest satisfaction, with experience in hospitality settings.

Qualifications

• Minimum 5 years of waitstaff/leadership experience.
• Experience in GCC countries is a plus.
• Strong leadership and supervisory skills.
• Excellent interpersonal and communication skills.
• Good cash handling and reservations management.

Responsibilities

• Oversee waitstaff performance and assign duties to uphold service standards.
• Greet guests, assist with seating, and address inquiries promptly and professionally.
• Train new staff on service procedures, menu knowledge, and customer interaction.
• Create and manage work schedules to ensure adequate coverage during peak hours and events.
• Coordinate with kitchen and bar staff for accurate and timely delivery of food and drinks.
• Address customer complaints with tact to resolve issues to guest satisfaction.
• Ensure dining areas are clean, organized, and presentable at all times.
• Encourage upselling of menu items and promote specials to boost revenue.
• Oversee cash handling, payments, change, and end-of-shift reconciliations.
• Prepare reports, manage reservations, and update seating charts.

Skills

Customer service

Leadership

Communication

Upselling

Problem solving

Education

Diploma in Hotel & Restaurant Management

Job description

The Head Waiter is responsible to oversee the front-of-house operations, ensuring exceptional customer service, coordinating seating arrangements, and supervising waitstaff to maintain a smooth and enjoyable dining experience for guests. They also handle customer inquiries and complaints, manage reservations, and collaborate with kitchen staff to ensure efficient service delivery.

Job Roles & Responsibilities

• Oversee the performance of waitstaff, assigning duties, and ensuring that service standards are upheld.
• Provide exceptional customer service by greeting guests, assisting with seating arrangements, and addressing any inquiries or concerns promptly and professionally.
• Train new staff members on service procedures, menu knowledge, and customer interaction to maintain high standards of service.
• Create and manage work schedules for waitstaff, ensuring adequate coverage during peak hours and special events.
• Coordinate with kitchen and bar staff to ensure accurate and timely delivery of food and drinks to customers.
• Address customer complaints or issues with tact and diplomacy, striving to resolve them to the satisfaction of the guest.
• Ensure that dining areas, including tables, chairs, and floors, are clean and presentable at all times.
• Encourage upselling of menu items and promote special offers or promotions to increase revenue.
• Oversee cash handling procedures, including handling payments, providing change, and reconciling cash registers at the end of shifts.
• Complete administrative tasks such as preparing reports, managing reservations, and updating seating charts to support efficient restaurant operations.

Job Knowledge

• Thorough understanding of the restaurant's menu offerings, including ingredients, preparation methods, and special dietary considerations, to assist customers with menu choices and address inquiries.
• Excellent interpersonal and communication skills to provide exceptional customer service, handle customer inquiries and complaints effectively, and ensure a positive dining experience for guests.
• Strong leadership and supervisory skills to oversee and motivate waitstaff, delegate tasks effectively, and maintain a cohesive team environment.
• Exceptional organizational skills to manage reservations, coordinate seating arrangements, and maintain efficient service flow during busy periods.
• Quick thinking and problem-solving abilities to address issues or challenges that arise during service, such as resolving customer complaints or managing unexpected delays.

Job Experience

• Minimum 5 year(s) working experience, 3 year(s) relevant working experience, 2 year (s) GCC is a plus
• Resilience
• Quality
• Leadership
• Quality and Safety L2
• Food Safety and Sanitation L2
• Product and Service Knowledge L2
• Agility
• Adminstrative Services L2
• AI Fluency
• Guest Relations L2

Education

Diploma in Hotel and Restaurant Management or Food and Beverage related course