Head Waiter

About the job

HEAD WAITER

The head waiter is hierarchically below the assistant maître d’hôtel.

Job description of the head waiter

• Setting up and preparing deliveries,
• Deliveries carried out alone or with a trainee apprentice or another trainer.
• Clearing deliveries, cleaning, returning to the dishwashing area and clearing trolleys.
• Resetting for the evening or the following day.
• When a banquet or other event is organised on the premises of the Birdhouse, participating in the setup, team planning, and implementation of the event with the support of one or more trainers,
• Training and supporting apprentices throughout their training,
• He/she assists and supports the assistant maître d’hôtel and the floor manager with requested tasks (opening/closing dining areas, cleaning and setting up spaces),
• Participates in ensuring compliance with company rules as well as respect for the establishment’s equipment.
• Responsible for strict monitoring and implementation of the cleaning plan for the service area.
• Compliance with current hygiene regulations.

Profile:

• Flexible with working hours,
• Pedagogical,
• Patient,
• Loves to teach,
• Kind,
• Mandatory CFC or BEP qualification,
• Fluent in English,
• Attentive,
• Minimum 2 to 4 years of experience in service (deliveries and banquets)

Specifics:

• Working hours are continuous during the day; however, you may be required to work evenings and weekends when there are events.
• You may be required to perform other tasks.
• Meals are provided.
• Trainer certification for apprentices is a plus.