Job Description

Position Summary
The Head Waiter is a pivotal leadership role within the front-of-house team, acting as the right hand to the Restaurant Manager. This individual is responsible for ensuring seamless service, maintaining the highest standards of guest satisfaction, and leading the service team by example. The ideal candidate is an experienced, polished professional with a passion for hospitality, exceptional communication skills, and a natural ability to motivate others.
Key Responsibilities
Service Leadership & Operations:

• Oversee all aspects of service during scheduled shifts, ensuring smooth and efficient operation of the dining room.
• Act as the primary point of contact for the service team, providing guidance, support, and direction.
• Greet guests warmly, escort them to their tables, and present menus.
• Manage table rotation and seating arrangements to optimize server sections and guest flow.
• Handle expediting to ensure timely and accurate delivery of food from the kitchen to the guests.
• Perform all duties of a server to a high standard, including taking orders, making recommendations, and serving food and beverages.

Guest Experience:

• Proactively engage with guests to ensure their satisfaction and address any concerns or complaints promptly and professionally.
• Cultivate relationships with regular guests, recognizing and acknowledging their patronage.
• Ensure all special requests (e.g., allergies, celebrations) are communicated effectively and executed flawlessly.

Team Management & Training:

• Assist in the training, mentoring, and development of new and existing serving staff on service standards, menu knowledge, and wine pairings.
• Conduct pre-shift briefings to communicate specials, menu changes, and service notes.
• Provide real-time feedback and coaching to the service team to maintain quality.
• Foster a positive, collaborative, and professional team environment.

Administrative Duties:

• Assist in managing reservations and optimizing seating capacity using the reservation system (e.g., OpenTable, Resy).
• Assist with inventory management for front-of-house supplies, linen, and tableware.
• Help with scheduling and assigning side duties to the service team.
• Handle financial transactions accurately, including processing payments and managing cash drawers.

Qualifications & Experience

• Minimum of 3-5 years of experience in a fine dining or upscale casual restaurant environment.
• Proven experience in a senior server, captain, or junior management role (e.g., Maitre d', Lead Server).
• Extensive knowledge of food, wine, beer, and spirits. Certification (e.g., WSET, Court of Master Sommeliers) is a strong plus.
• Comprehensive understanding of restaurant POS systems (e.g., Toast, Micros, Aloha).
• Must be certified in responsible alcohol service (e.g., TIPS, ServSafe Alcohol).

Required Skills & Attributes

• Exceptional Leadership: Ability to lead, motivate, and command respect from a diverse team.
• Superb Communication: Excellent verbal and interpersonal skills with guests and staff.
• Grace Under Pressure: Remains calm, professional, and solutions-oriented in a fast-paced environment.
• Impeccable Presentation: Maintains a professional and polished appearance at all times.
• Attention to Detail: A keen eye for ensuring every aspect of the guest experience is perfect.
• Organizational Prowess: Strong ability to multitask, prioritize, and manage time effectively.
• Business Acumen: Understanding of restaurant profitability and operations.

Physical Requirements

• Ability to stand and walk for extended periods (8+ hours).
• Ability to lift and carry trays weighing up to 25 lbs.
• Ability to bend, kneel, and reach.

Skills Required