Head Waiter

About the role

The Head Waiter leads the front‑of‑house service team at One&Only Le Saint Géran, ensuring every guest receives warm, efficient, and memorable dining experiences. Reporting to the Assistant Manager, the role combines supervision, training, and hands‑on service to uphold the resort’s high standards.

Key responsibilities

• Report to the Assistant Manager, Restaurant and directly supervise, train, and monitor wait staff performance.
• Ensure all tables in the assigned section are set promptly with correct chinaware, silverware, glassware, and linen.
• Assist staff with table setting during peak periods or staff shortages.
• Mentor new recruits, providing on‑the‑job training to develop their skills.
• Escort guests to their tables, present menus, suggest courses and beverages, and answer menu‑related questions.
• Observe the dining area continuously, addressing any issues politely and promptly.
• Maintain the highest quality of food and service at all times.
• Supervise and participate in kitchen and dining area cleaning activities.
• Resolve customer complaints regarding food service.
• Assign duties, responsibilities, and workstations to employees based on operational needs.
• Inspect supplies, equipment, and work areas to ensure efficiency and compliance with standards.
• Control inventories of food, equipment, and smallware, reporting shortages to management.
• Recommend improvements to procedures, service quality, and workplace safety.
• Develop equipment maintenance schedules and arrange repairs as needed.
• Present bills, accept payments, and handle specific food requirements.

Required profile

• Experience reporting to and collaborating with restaurant management.
• Proven ability to supervise, train, and monitor wait staff.
• Strong attention to detail in table setting and service presentation.
• Capability to mentor and develop new team members.
• Excellent guest interaction skills, including menu presentation and recommendation.
• Ability to observe and resolve service issues promptly and courteously.
• Commitment to delivering high‑quality food and service consistently.
• Willingness to participate in cleaning and maintenance activities.
• Skill in handling customer complaints effectively.
• Organizational ability to assign duties and manage workstations.
• Competence in inspecting supplies, equipment, and work areas.
• Experience managing inventory and reporting shortages.
• Proactive attitude toward improving procedures and safety.
• Capability to develop maintenance schedules and coordinate repairs.
• Accuracy in billing, payment processing, and managing special food requests.

Required skills