Head Waiter

Roles and Responsibilities

As Head Waiter at Nobu by the Beach, you will provide hands-on support and assistance to colleagues to ensure that the highest levels of fine dining service and courtesy are provided to our guests. The Head Waiter will greet all guests as they are being seated, creating a professional and friendly rapport to ensure a positive first impression and exceptional standard of service. You will be familiar with the complete food and beverage menu, knowledgeable on all promotional activities, and provide specialist advice to guests and colleagues on menu items when required. In addition to the above, a priority of this role will be to closely monitor the consistency of food and beverage items that are being served to ensure overall service quality, escalating any major problems or complaints to management.

About You

The ideal candidate must have a passion for hospitality with a minimum of 2 years’ experience in a similar role with a proven track record of working in a high-volume restaurant. The successful candidate must possess excellent communication skills, be a team player, manage multiple tasks, and have confidence in dealing with a diverse set of clientele. Atlantis, The Royal offers an unbeatable opportunity to grow and develop in your career right in the mix of a continuously developing city and a diverse range of cultures.

Desired Candidate Profile

• Supervising and Leading the Waitstaff:
  • Staff Management: Supervise, train, and coordinate the waitstaff team, including waiters, waitresses, and other front-of-house personnel.
  • Scheduling: Create and manage the staff schedule to ensure adequate coverage during peak hours, holidays, or special events.
  • Training and Development: Provide ongoing training and guidance to the waitstaff on service standards, menu knowledge, and customer service.
• Customer Service and Experience:
  • Greeting and Seating Guests: Greet guests upon arrival and ensure they are seated promptly. Assist with taking reservations and organizing seating arrangements.
  • Ensuring Quality Service: Ensure that all guests receive prompt, attentive, and courteous service from the moment they enter until they leave.
  • Handling Complaints: Address and resolve any customer complaints or issues, ensuring customer satisfaction and maintaining a positive dining experience.
  • Upselling: Encourage staff to upsell menu items and actively recommend items to customers.
• Menu Knowledge and Recommendations:
  • Menu Familiarity: Maintain a thorough understanding of the menu, including food ingredients, preparation methods, wine pairings, and dietary options to assist guests with their orders.
  • Providing Recommendations: Help guests make informed decisions by recommending dishes, wines, and drinks based on their preferences and dietary restrictions.
• Coordinating with the Kitchen and Management:
  • Liaising with the Kitchen: Communicate with the kitchen staff to ensure timely and accurate food orders. Ensure that special requests or dietary restrictions are communicated effectively.
  • Managing Orders: Oversee the order process to ensure that food is delivered on time, served at the right temperature, and according to customer preferences.
  • Maintaining Inventory: Assist in keeping track of inventory for dining room supplies and report any shortages to management.