Description of the function
The head waiter must coordinate all dining room activities in order to provide customers with quality service. He works in collaboration with the wine steward and the chef de cuisine to develop the menus. He also provides the link between the dining room, the kitchen and management. His duties may vary from one establishment to the other depending on the employer.
He must in particular:
- Assist the restaurant manager in managing human resources
- Assist the restaurant manager in managing financial and material resources
- Ensure optimal use of all facilities and see to maximizing profitability
- Participate in promoting the establishment
- Manage dining room reservations
- Greet customers, assign them to a table and escort them
- Provide the menu to customers and ensure that they are served quickly
- Supervise and coordinate the activities of waiters and wine stewards
- Receive payment for meals
- Ensure customer satisfaction
- Organize receptions and special evenings
Prerequisites
Generally, depending on academic background, three to five years of experience in the restaurant field are required. Experience in supervision is an asset.
Personal qualities
- Teamwork abilities
- Leadership and decision-making ability
- Efficiency and discipline
- Ability to carry out monetary transactions
- Knowledge and application of labour standards and the basic principles of health and safety, as well as hygiene and cleanliness
- Timeliness
- Tolerance for stress
- Bilingual
Compensation
Like any other function working in the restaurant industry, compensation varies according to the experience of the employee, the company’s situation and the job itself. This work sometimes requires working evenings, weekends and holidays.
Salary: $50,000 to $75,000
The position of head waiter can evolve to positions of restaurant supervision and management such as restaurant supervisor, restaurant manager, banquet manager or head waiter in a larger facility.