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Head Waiter – Aura Hospitality

Role: Head Waiter – Aura Hospitality

Under the direction of the Assist Restaurant Manager, and within the limits of established Company Policies

and Procedures, the Head Waiter ensure prompt and courteous service to the customers/ He/she ensures that

the customer’s needs and requests are attended. Assists in conceptualizing strategies and techniques to speed

up order time and avoid long queues. introduce practical, yet effective steps in order taking to avoid mistakes

and duplicities.

Principal Accountabilities Ensures that the restaurant is clean and that proper hygiene and sanitation is

observed at all times in compliance to governmental rules and regulations Manages the day-to-day operation of

the restaurant and communicates to the Assist restaurant Manager any decision taken which did not require

action and any other relevant information. Interacts and builds relationships with the restaurant clientele

Oversees the quality and safety of food served to visitors and customers according to food standards. Inspects

dining tables and work areas for cleanliness.

1. Works towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and

in line with the opening hours 2. Controls table settings in order to ensure a correct table setup, including cutlery

and glassware. 3. Ensure the proper appearance and grooming of assigned employees 4. Assists clients with

special needs following relevant guidelines and special standards. Recognize their needs and accurately

respond to them if needed. 5. Ensures to keep the highest possible customer service and make sure that the

customer service is at all times performed in a professional way. Help customers or participants feel at ease and

support special requirements. 6. Organizes menus taking into account the nature and style of the

establishment, client feedback, cost and the seasonality of ingredients. 7. Oversees all personnel and

processes to comply with health, safety and hygiene standards. Communicate and support alignment of these

requirements with the company’s health and safety programmes. 8. Conducts daily briefings and participates in

other meetings as needed to obtain optimal results. 9. Supervises, coordinates and directs the prompt, efficient

and courteous service to ensure that standards are met. 10. Participates in service as necessary in accordance

with the requirements and practices of the restaurant. 11. Administers complaints and negative feedback from

customers in order to address concerns and where applicable provide a quick service recovery. 12. Oversee

stock levels, paying attention to expiry dates to diminish stock loss. 13. Establishes and maintains effective

employee and inter-departmental working relationships. 14. Trains new staff on basic techniques and the

specific expectations and procedures of the organization. Conduct regular training sessions with the assigned

team in line with the outlets/organization SOP’s

Job Details

Posted Date:	2022-06-12
Job Location:	Qatar
Job Role:	Hospitality and Tourism
Company Industry:	Catering, Food Service, & Restaurant; Food & Beverage Production; Hospitality & Accomodation

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