Job Description

Head Waiter
Job Title: Head Waiter / Server Captain
Department: Service / Front of House
Reports To: Floor Supervisor / Restaurant Manager
Job Overview:
The Head Waiter is a senior member of the service team who acts as a section leader and a resource for other servers. This role requires a higher level of product knowledge, service expertise, and guest rapport. The Head Waiter often handles key tables (e.g., VIPs, large parties) and ensures that the service in their designated section and surrounding areas is executed at the highest level. They are a mentor to junior staff and a direct support to the Floor Supervisor.
Key Responsibilities:

• Expert Service Delivery:
• Provide an elevated, personalized, and knowledgeable fine-dining service experience.
• Master the menu, including detailed ingredients, preparation methods, and allergy information.
• Offer expert recommendations on food and wine pairings.
• Manage the order timing and course progression for tables, acting as the primary point of contact for the kitchen.
• Section & Team Support:
• Oversee the service flow within a specific section, often the most demanding in the restaurant.
• Assist and guide junior servers in their section with steps of service, menu questions, and problem-solving.
• Coordinate with food runners and bussers to ensure tables are turned and reset efficiently.
• "Float" to support other sections when their own is under control.
• Large Party & VIP Management:
• Take the lead in serving large parties and private dining events, often pre-organizing the details.
• Act as the primary server for recognized VIP guests, ensuring their experience is flawless and discreet.
• Handle pre-orders and complex billing arrangements for corporate or special events.
• Quality Assurance:
• Perform quality checks on dishes before they are run to the table, ensuring accuracy and presentation.
• Monitor table maintenance, ensuring water glasses are filled, crumbs are cleared, and the table is pristine throughout the meal.
• Communication:
• Act as a key communication link between the service team, the bar, and the kitchen.
• Relay important guest feedback or issues directly to the Floor Supervisor.

Qualifications & Requirements:

• Minimum of 2-3 years of experience as a server in an upscale or fine-dining establishment.
• Advanced knowledge of food, wine, and spirits with formal training (e.g., Sommelier Level 1) being a strong asset.
• Impeccable professionalism and mastery of fine dining etiquette and steps of service.
• Ability to command a section with confidence and grace.
• Strong mentoring and team-oriented mindset.
• Exceptional salesmanship and ability to build immediate rapport with guests.

Skills Required