Head Waiter

Head Waiter

The Head Waiter is the central figure in the restaurant's dining room, ensuring that all aspects of customer service are flawless. This role involves coordinating the team of waitstaff, ensuring service protocols are followed, and providing customers with top-tier service. The Head Waiter is also a leader, inspiring trust, motivation, and professionalism among their team.

Professional certification as a sommelier.

Minimum of 3 years of experience in a similar role, preferably in fine dining.

Deep, up-to-date knowledge of national and international wines, with the ability to identify emerging trends.

Excellent communication and presentation skills.

Experience in inventory management and cost control.

Ability to work in an innovative and dynamic environment.

• Leadership: Ability to lead and motivate a team to deliver excellent service.
• Communication: Clear coordination with departments to resolve issues promptly.
• Customer Focus: Ensure customer satisfaction by addressing issues proactively.
• Menu Knowledge: Expertise in fine dining menus and wine pairings.
• Stress Management: Thrive under pressure, making quick and effective decision.

Customer Experience: Greet customers personally, introduce the team, and ensure a memorable first impression. Regularly check tables, resolve issues, and provide tailored recommendations, including menu items and drink pairings.

Service Protocol Supervision: Ensure the team follows service procedures, maintains timing, and presents dishes impeccably. Organize training for continuous improvement and provide feedback to staff.

Wait Time Management: Oversee dish and drink preparation times, ensuring timely delivery. Communicate with the kitchen to manage delays and maintain customer satisfaction.

Coordination & Communication: Use the radio to coordinate with departments and ensure smooth operations. Manage table assignments, staff rotations, and unexpected situations during service.

Leadership & Work Environment: Lead by example, fostering professionalism and teamwork. Focus on detail and uphold high service standards.

Cleanliness Supervision: Monitor cleanliness throughout the shift and ensure areas are tidy at the end of the service, preparing for the next shift.

• Work Schedule: 6 days per week, minimum 50 hours

• Weekend availability
• Monday to Friday
• Holidays

• Employee discount
• Paid training

Great American Steakhouse - Anomalia 104 S El Paso St, El Paso, TX 79901, USA