Position Guidelines Food and Beverage - Head Waiter

POSITION TITLE :  HEAD WAITER
DEPARTMENT : FOOD AND BEVERAGE 


PURPOSE :
Under the general guidance and supervision of the Restaurant Manager, and within the limits of established corporate Policies, Procedures and Food and Beverage Manual, assist in overseeing and directing all aspects of all personnel engage in providing courteous and efficient service of Food and Beverage at the assigned outlet.

RELATIONSHIP :
1.Reports directly to the Maitre d' and/or Restaurant Manager.

2.Provides functional assistance and direction to the Food and Beverage outlet operation as assigned.

3.Interacts and cooperates in coordinating functions activities with other Food and Beverage Outlets and other Departments as required.

DUTIES AND RESPONSIBILITIES :
1.Assists in supervising and participating the day-to-day function of outlet employees, facilities, sales, expenses, services and maintains a high level of efficiency in the operations and ensures that the requirements of guests and the Hotel Standards are met.

2.Controls on an going basis the following :
a.Quality Levels of Service.
b.Guest satisfaction.
c.Sanitation, Cleanliness and Hygiene.
d.Material Supplies and Groceries Expenses.
e.Sufficient stocks of all equipment and linen to ensure service requirement are met.
f.Pre-service works are carried out appropriately.
ensures optimum performance in each of the above areas.


3.Complies with and ensures that the Hotels:
a.Health, Safety and Hygiene Policy.
b.House Rules and Regulations
c.Grooming and Appearance Standards.
are observed and met.

4.Conducts pre-meal braiding and maintains liaison with Chef.

5.Participates in service as necessary.

6.Ensures that all public and back-of-house areas are presentable and that all equipment is stored correctly.

7.Maintains and follows up maintenance work order needs for assigned outlet.

8.Attends and participates in formal training held by Manpower or Outlets in regard to Food and Beverage Service Quality Standard Expectation and Future Career Development.

9.Established and maintains effective employee relations.

10.Attends and contributes to outlet meeting and briefing.

11.Attends to guest's comments, complaints or requests regarding Food and Beverage Service Quality and significant activities in supervisor’s log book, discuss same with Restaurant Manager or Maitre d'.

12.Ensures that all checks have been signed by guests and that figures are correct before passing on the Cashier and all administration of obtaining and delivering procedures are followed.

13.Provides appropriate direction, guidance and re-enforcement "or employee's.
a.Performance.
b.Training.
c.Development.
d.Capability.
to ensure and maintain maximum productivity.
a.Attendance Records.
b.Duty Roster.
c.Guest Cardex.
d.Log-book.

14.Conducts all administrative work required, including but not limited to.

15.Maintains an effective working atmosphere in outlet operation by mean of good communication system between Kitchen, Bar, Stewarding and Cashier.

16.Performs related duties and special projects as assigned.