Head Waiter

Helderberg Personnel; Somerset West; On-site; ZAR 180,000 - 240,000; Full time

Job summary

Helderberg Personnel is seeking a Head Waiter / Floor Supervisor to oversee day-to-day restaurant floor operations, ensure seamless service, and maintain high guest satisfaction. You will lead a diverse service team, coordinate with FOH and kitchen, train staff, monitor service flow, and uphold standards of presentation, hygiene and professionalism.

The ideal candidate has 2–3 years supervisory experience in upscale dining, strong communication and leadership skills, and a hands-on approach to

Qualifications

• Minimum 2–3 years' experience in restaurant service, preferably in a supervisory role.
• Strong knowledge of upscale restaurant service standards.
• Excellent communication, leadership and organisational skills.
• Ability to manage and motivate a diverse service team.
• Strong guest relations and problem-solving abilities.

Responsibilities

• Supervise daily restaurant floor operations and coordinate service during all shifts.
• Allocate tables, sections and responsibilities to waiters and runners.
• Conduct pre-service briefings and ensure the team is prepared for service.
• Monitor service flow, table turnover and timing between courses.
• Ensure tables, dining areas and service stations are correctly set up and maintained.
• Coordinate communication between the floor, kitchen and bar.
• Manage guest requests, complaints and service recovery professionally.

Skills

Floor supervision

Staff leadership

Guest relations

Communication

Organization

Upselling

Food & wine knowledge

Job description

The Head Waiter / Floor Supervisor is responsible for the day-to-day supervision and coordination of restaurant floor operations, ensuring seamless service delivery and an exceptional guest experience. The role acts as the link between the Front of House Manager and the service team, leading by example and ensuring that service standards, floor presentation and operational procedures are consistently maintained. The successful candidate will be an experienced hospitality professional with strong leadership skills, excellent guest relations and the ability to manage a busy restaurant floor in a calm, professional and organised manner.

REQUIRED EXPERIENCE AND COMPETENCIES

• Minimum 2–3 years' experience in restaurant service, preferably in a supervisory role
• Strong knowledge of upscale restaurant service standards
• Excellent communication, leadership and organisational skills
• Ability to manage and motivate a diverse service team
• Strong guest relations and problem‑solving abilities
• Good knowledge of food, wine and beverage service
• Professional appearance, attention to detail and a hands‑on approach
• Ability to work flexible hours, including evenings, weekends and public holidays

KEY PERFORMANCE INDICATORS (KPIs)

• Guest satisfaction and service feedback
• Consistency and efficiency of floor operations
• Table turnover and service timing
• Staff performance, training and attendance
• Average spend per cover and up‑selling performance
• Floor presentation, cleanliness and service standards
• Operational compliance and reduced breakages / wastage

KEY RESPONSIBILITIES

1. Floor and Service Operations

• Supervise daily restaurant floor operations and coordinate service during all shifts
• Allocate tables, sections and responsibilities to waiters and runners
• Conduct pre-service briefings and ensure the team is prepared for service
• Monitor service flow, table turnover and timing between courses
• Ensure tables, dining areas and service stations are correctly set up and maintained
• Coordinate communication between the floor, kitchen and bar
• Manage guest requests, complaints and service recovery professionally

2. Team Leadership and Supervision

• Directly supervise permanent and casual waiting staff and runners
• Lead by example, maintaining high standards of hospitality and professionalism
• Assist with staff training, onboarding and ongoing development
• Monitor punctuality, attendance, grooming and performance
• Support staff scheduling and shift allocation in consultation with the FOH Manager
• Promote teamwork, accountability and a positive working environment

3. Guest Experience and Sales

• Ensure guests receive attentive, personalised and efficient service
• Welcome guests and maintain a visible presence on the restaurant floor
• Ensure waiters have strong knowledge of menus, ingredients, allergens and daily specials
• Encourage suggestive selling and up‑selling to improve average spend per cover
• Assist with wine, beverage and menu recommendations where required
• Handle guest feedback and resolve service issues promptly

4. Standards, Stock and Administration

• Ensure compliance with service standards, SOP's, hygiene and safety requirements
• Monitor operating equipment, tableware, linen and floor supplies
• Oversee opening, closing and shift handover procedures
• Monitor wastage, breakages and responsible use of operating stock
• Report maintenance requirements and operational challenges to the FOH Manager
• Assist with functions, private events and special guest experiences