Head Waiter - Meal distribution

Job Summary: The Head Waiter overseeing meal distribution is responsible for ensuring smooth and efficient service during meal times, coordinating between the kitchen and front-of-house staff, and ensuring that food is delivered to guests in a timely, organized, and professional manner. This role involves leadership, excellent communication skills, and attention to detail to ensure customer satisfaction.

Key Responsibilities:

1. Meal Distribution Coordination:

• Supervise the timely and accurate delivery of meals to guests.
• Ensure that food is presented to the highest standards, with attention to detail on portion sizes and proper temperature.
• Coordinate with kitchen staff to ensure any special requests, dietary restrictions, and allergies are accounted for in meal distribution.

1. Staff Management and Supervision:

• Lead and train waitstaff on meal service procedures, including serving times, table manners, and food handling.
• Organize and assign specific duties to the service team during meal times to optimize efficiency and service.
• Ensure staff maintains a professional appearance and attitude while interacting with guests.

1. Customer Service Excellence:

• Act as a point of contact for guest concerns regarding meals and service.
• Anticipate guest needs, ensuring that each customer receives a memorable and high-quality dining experience.
• Respond to customer complaints or concerns in a prompt and professional manner.

1. Quality Control:

• Perform quality checks to ensure the consistency and quality of food before it is delivered to guests.
• Maintain cleanliness and organization of the service areas.
• Oversee the setting and clearing of tables in accordance with hygiene and safety standards.

1. Collaboration and Communication:

• Foster communication between the front-of-house and back-of-house teams to ensure smooth operation and minimize delays.
• Ensure that any last-minute changes, additions, or cancellations to orders are communicated effectively to both staff and kitchen.

1. Inventory Management:

• Monitor inventory levels of service ware, utensils, and meal components, ensuring that the dining area is always stocked and ready for service.
• Report any shortages or needs to the appropriate management team.