Head Waiter

Company Description Mezzanine Bar & Kitchen is a contemporary dining destination in Dubai, United Arab Emirates, offering a relaxed yet upscale atmosphere. The venue focuses on high-quality food and beverage offerings, combining modern cuisine with attentive hospitality. Guests can enjoy a curated menu, a vibrant bar scene, and a welcoming environment suitable for both casual and special occasions. The team is dedicated to delivering consistent service standards and memorable guest experiences. Working at Mezzanine Bar & Kitchen provides opportunities to grow within a professional, dynamic, and diverse hospitality team. Role Description The Head Waiter is a full-time, on-site role based at Mezzanine Bar & Kitchen in Dubai, United Arab Emirates. This position is responsible for overseeing the dining floor, coordinating table service, and ensuring guests receive prompt, courteous, and knowledgeable service. Day-to-day tasks include supervising waitstaff, managing reservations and seating plans, taking and reviewing orders, and coordinating with the kitchen and bar to ensure timely delivery of food and beverages. The Head Waiter also handles guest inquiries, resolves service issues, supports training of new team members, and maintains high standards of cleanliness and presentation in the dining area. The role involves monitoring service quality, promoting menu items, and contributing to a positive, collaborative work environment. Qualifications • Strong customer service and communication skills, with the ability to interact professionally and courteously with guests and team members. • Experience in food & beverage and food service operations, including table service, menu knowledge, and coordination with kitchen and bar teams. • Basic understanding of cooking and food preparation processes to accurately describe dishes and accommodate guest preferences. • Prior supervisory or lead server experience in a restaurant, bar, or hotel environment, preferably in a high-volume or upscale venue. • Ability to work flexible hours, including evenings, weekends, and holidays, and to stand and move for extended periods. • Strong organizational skills, attention to detail, and the ability to manage multiple tables and tasks simultaneously. • Proficiency in English; additional language skills are an advantage, especially in a multicultural setting. • Knowledge of basic point-of-sale (POS) systems and cash-handling procedures. • Formal hospitality training or certification is beneficial but not mandatory.

Strong customer service and communication skills, with the ability to interact professionally and courteously with guests and team members. Experience in food & beverage and food service operations, including table service, menu knowledge, and coordination with kitchen and bar teams. Basic understanding of cooking and food preparation processes to accurately describe dishes and accommodate guest preferences. Prior supervisory or lead server experience in a restaurant, bar, or hotel environment, preferably in a high-volume or upscale venue. Ability to work flexible hours, including evenings, weekends, and holidays, and to stand and move for extended periods. Strong organizational skills, attention to detail, and the ability to manage multiple tables and tasks simultaneously. Proficiency in English; additional language skills are an advantage, especially in a multicultural setting. Knowledge of basic point-of-sale (POS) systems and cash-handling procedures. Formal hospitality training or certification is beneficial but not mandatory.

Overseeing the dining floor, coordinating table service, and ensuring guests receive prompt, courteous, and knowledgeable service. Supervising waitstaff, managing reservations and seating plans, taking and reviewing orders, and coordinating with the kitchen and bar to ensure timely delivery of food and beverages. Handling guest inquiries, resolving service issues, supporting training of new team members, and maintaining high standards of cleanliness and presentation in the dining area. Monitoring service quality, promoting menu items, and contributing to a positive, collaborative work environment.