Captin/Head waiter
Key Skills for This Role
Full Job Posting
Restaurant service leadership
- Supervise and coordinate waiters and restaurant service staff during assigned shifts.
- Allocate tables and service sections and ensure proper restaurant coverage.
- Welcome guests and ensure professional, courteous service.
- Take food and beverage orders when required and communicate them to the kitchen and bar.
- Monitor the quality, presentation, and timely delivery of food and beverages.
- Ensure tables are properly set, clean, and maintained to hotel standards.
- Assist waiters during busy periods and handle difficult or special guest requests.
- Check guest satisfaction and respond promptly to complaints or concerns.
Restaurant operations
- Coordinate with the kitchen, bar, cashier, and other departments to ensure smooth service.
- Ensure correct billing procedures and check guest bills when required.
- Monitor opening and closing procedures and prepare service areas.
- Maintain stock levels of cutlery, crockery, glassware, menus, napkins, and other service items.
- Follow hotel policies and food safety, hygiene, and health and safety standards.
- Train and guide new waiters and junior service staff.
- Monitor staff attendance, grooming, uniform, punctuality, and work performance.
- Report operational issues, guest complaints, shortages, damages, and maintenance problems to the Restaurant Manager.
Additional duties
- Assist the Restaurant Manager in maintaining guest satisfaction and service quality.
- Support special events, functions, banquets, and VIP guest services when required.
- Perform other duties assigned by the Restaurant Manager or F&B Manager.
Pay
- Pay starts at AED 1,500 per month.
Workplace
- Work location is in person.
Requirements
- Supervisory responsibility for waiters and restaurant service staff during assigned shifts.
- Ability to provide professional, courteous guest service and handle special requests or complaints.
- Ability to train and guide new waiters and junior service staff.
- Ability to monitor staff attendance, grooming, uniform, punctuality, and performance.
- Ability to follow hotel policies and food safety, hygiene, and health and safety standards.
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