Head Waiter

Job Description • Plan, organize, and supervise daily catering / restaurant operations to ensure efficient service and compliance with client and company standards. • Coordinate with the Chief Cook and kitchen team to ensure the timely availability and replenishment of food and beverages during service. • Supervise restaurant staff, prepare duty rosters, allocate responsibilities, and monitor attendance to maintain optimal staffing levels. • Train, coach, and motivate team members to deliver excellent customer service and maintain high performance standards. • Ensure the restaurant is fully prepared for service, including proper setup of counters, equipment, and dining areas. • Monitor inventory, prepare daily requisitions, inspect incoming supplies, and ensure proper storage, stock rotation, and wastage control. • Handle customer inquiries and complaints professionally, ensuring prompt resolution while maintaining high customer satisfaction. • Ensure all restaurant equipment is operational, report maintenance issues promptly, and maintain a clean, organized, and hygienic work environment. • Enforce compliance with Quality, Health, Safety, and Environment (QHSE) policies, including food safety, personal hygiene, PPE usage, pest control, and staff safety training. • Monitor operational costs, food quality, and service standards to achieve business objectives while implementing company policies and performing other duties assigned by management Job Requirements • Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field. • Minimum 3–5 years of experience in restaurant or catering operations, including at least 1–2 years in a supervisory role. • Strong knowledge of restaurant operations, food service standards, inventory management, and customer service best practices. • Proven leadership and team management skills with the ability to train, motivate, and supervise multicultural teams. • Good understanding of food safety, hygiene, sanitation, HACCP, and QHSE standards. • Experience in preparing staff schedules, managing manpower, controlling overtime, and coordinating daily operational requirements. • Strong organizational, communication, and problem-solving skills with the ability to handle customer complaints professionally. • Proficiency in inventory control, stock rotation, requisition planning, and cost and wastage management. • Ability to work under pressure in a fast-paced environment while maintaining high standards of service quality and operational efficiency. • Willingness to work flexible shifts, weekends, and public holidays, with a commitment to continuous learning and adherence to company policies and client requirements. Show more Show less

Diploma or Bachelor's degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field. Minimum 3–5 years of experience in restaurant or catering operations, including at least 1–2 years in a supervisory role. Strong knowledge of restaurant operations, food service standards, inventory management, and customer service best practices. Proven leadership and team management skills with the ability to train, motivate, and supervise multicultural teams. Good understanding of food safety, hygiene, sanitation, HACCP, and QHSE standards. Experience in preparing staff schedules, managing manpower, controlling overtime, and coordinating daily operational requirements. Strong organizational, communication, and problem-solving skills with the ability to handle customer complaints professionally. Proficiency in inventory control, stock rotation, requisition planning, and cost and wastage management. Ability to work under pressure in a fast-paced environment while maintaining high standards of service quality and operational efficiency. Willingness to work flexible shifts, weekends, and public holidays, with a commitment to continuous learning and adherence to company policies and client requirements.

Plan, organize, and supervise daily catering / restaurant operations to ensure efficient service and compliance with client and company standards. Coordinate with the Chief Cook and kitchen team to ensure the timely availability and replenishment of food and beverages during service. Supervise restaurant staff, prepare duty rosters, allocate responsibilities, and monitor attendance to maintain optimal staffing levels. Train, coach, and motivate team members to deliver excellent customer service and maintain high performance standards. Ensure the restaurant is fully prepared for service, including proper setup of counters, equipment, and dining areas. Monitor inventory, prepare daily requisitions, inspect incoming supplies, and ensure proper storage, stock rotation, and wastage control. Handle customer inquiries and complaints professionally, ensuring prompt resolution while maintaining high customer satisfaction. Ensure all restaurant equipment is operational, report maintenance issues promptly, and maintain a clean, organized, and hygienic work environment. Enforce compliance with Quality, Health, Safety, and Environment (QHSE) policies, including food safety, personal hygiene, PPE usage, pest control, and staff safety training. Monitor operational costs, food quality, and service standards to achieve business objectives while implementing company policies and performing other duties assigned by management.