Co Head Waiter
Department: Food & Beverage Service
Reports to: Restaurant Manager / Maître d‘
Job Type: Full-Time
Job Summary:
The Co Head Waiter is a senior member of the front-of-house team responsible for managing the dining room floor in tandem with the other Head Waiter. This role bridges the gap between the serving staff and the management team. You will ensure the highest standards of fine dining service are met, oversee the service team during shifts, handle guest relations, and contribute to the training and development of junior staff. You lead by example, demonstrating impeccable product knowledge and service etiquette.
Key Responsibilities:
- Service Leadership:
- Assist the Restaurant Manager in overseeing the daily service operations, ensuring a seamless flow from greeting to farewell.
- Manage section allocation and supervise the serving team during service, providing guidance and step-by-step support.
- Anticipate guest needs and handle high-profile tables or VIP guests personally.
- Maintain a constant presence on the floor, ensuring service standards are consistent with the restaurant’s philosophy.
- Guest Relations:
- Welcome and seat guests, engaging in warm, professional conversation.
- Handle guest complaints or special requests with diplomacy and efficiency, escalating to management only when necessary.
- Build rapport with regular clients and maintain records of preferences.
- Operational Excellence:
- Possess encyclopedic knowledge of the menu, including ingredients, preparation methods, and potential allergens.
- Make wine and beverage recommendations; may require basic sommelier skills (decanting, pairings).
- Ensure all mise-en-place is completed to standard before service begins.
- Oversee the clearing and re-setting of tables to maintain a pristine dining environment.
- Team Collaboration & Training:
- Act as a mentor to waiters and trainees, demonstrating proper carrying techniques, service rituals, and upselling methods.
- Lead pre-service briefings in the absence of the Manager.
- Foster a positive and collaborative working environment between the front and back of house.
- Administration:
- Assist with end-of-night reconciliation, cash-ups, and reporting.
- Monitor stock levels of service equipment and report maintenance issues.
Qualifications:
- Minimum 3-4 years of experience in a high-end restaurant environment.
- Previous supervisory experience preferred.
- In-depth knowledge of fine dining service etiquette and sequences.
- Strong leadership and communication skills.
- Excellent command of the English language; additional languages are a plus.
- WSET certification or equivalent wine knowledge is advantageous.
