Head Waiter Job Description - Orient-Express
Head Waiter Job Description - Orient-Express
Head Waiter Job Description - Orient-Express
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JOB DESCRIPTION<br />
Position <strong>Head</strong> <strong>Waiter</strong><br />
Reports to Restaurant Director/Manager/Senior Member of<br />
Management<br />
Other Key Restaurant Manager / Kitchen Team<br />
Relationships <strong>Head</strong> Sommelier / All <strong>Head</strong>s of Departments<br />
Responsible for All members of the Restaurant Team<br />
Key Objective<br />
In conjunction with the Restaurant Director and Manager be fully responsible<br />
for the Food and Beverage service within LMQS. Ensuring the maintaining<br />
and improving of the awards.<br />
Summary<br />
This position is concerned with the extreme care of the customer of the hotel,<br />
the restaurant and the overall organisation of the restaurant team.<br />
Detailed Responsibilities<br />
• Promote the image of Le Manoir as a professional organisation.<br />
• Ensure to maintain a personal attitude of a high standard and quality,<br />
which produce efficiency, and productivity of the restaurant department.<br />
• Support the management operations and decisions.<br />
• Assist the daily meeting.<br />
• Run assessments throughout the year.<br />
• Deal with several personal projects<br />
• Train and continually develop the Restaurant team to achieve their<br />
personal best. Support training initiatives in line with the business needs<br />
and Investors in People.
• On a day to day basis plan, organise and direct the work of the Restaurant<br />
team.<br />
• Encourage and coach the department and to develop teamwork and<br />
working practices to deliver excellent standards.<br />
• Development the culture of Training within the Restaurant department and<br />
assist in the improvement of the retention of staff.<br />
• Comply with all Company policies and legal requirements relating to the<br />
operations of the hotel with special reference to Health and Safety.<br />
• Maintain the standards of the Restaurant in keeping with the five AA<br />
Rosettes and the Michelin Star criteria.<br />
• To react to all customer requests positively and deal with them<br />
appropriately.<br />
• Ensure the correct appearance of all of the Restaurant areas.<br />
• Comply with all security measures to ensure the protection of guests and<br />
company property.<br />
• Ensure that all equipment is functional and used according to company/<br />
manufacture’s guidelines.<br />
• To support effective communication within the hotel by being receptive to<br />
issues communicated to you and to ensure that you pass all relevant<br />
communications from colleagues or guests to the appropriate person.<br />
Supervising the activities of staff to ensure that:<br />
• All staff understands the dishes on the menus and items to sell through<br />
the daily meeting.<br />
• Be full aware of daily menus and specialities.<br />
• Allocate compatible teams to ensure high standards of work and staff<br />
development.<br />
• Allocate daily mise en place and service stations.<br />
• Ensure all staff are smartly presented at all times and that they comply to<br />
the company’s personal appearance and uniform standards.<br />
• Maintain staff efficiency and morale in the restaurant at the highest level.<br />
• Check all dining areas prior to service.<br />
• Assist restaurant service to ensure a smooth and professional operation<br />
of the restaurant.<br />
• Maintain at all times good customer relationship.<br />
• Maintain strict control of the bills.<br />
• Assist the Restaurant Manager with various stock takes when required<br />
(china, silver, cheese).<br />
• This job description is a guideline to the role
PERSON SPECIFICATION –<br />
Qualifications & Training<br />
If French: BEP (means Brevet Etude Professional)<br />
Diploma 2 years programme reading the basic skills of catering<br />
Plus 7 years minimum in catering, restaurant<br />
BAC PRO Diploma (means A Level in catering, 2 years after BEP)<br />
Plus 5 years minimum catering experience<br />
BTS (BTH) Diploma (means first degree in catering)<br />
Plus 3 years minimum experience and 1 to 2 years minimum in<br />
similar position<br />
If English: English Diploma<br />
Work experience<br />
2 Michelin star - preferred<br />
Steady background – through the ranks<br />
Restaurant Manager at present in similar establishment – Large hotel<br />
Skills required<br />
Communicator to all levels of staff<br />
Team Player<br />
Organised<br />
Developer of others<br />
Attention to detail<br />
Personal Qualities<br />
Calm<br />
Communicator<br />
Take responsibility<br />
Logical<br />
Dedicated to the profession<br />
Confident<br />
Interest in Food<br />
General terms and conditions<br />
Salary<br />
Pension contribution
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