Head Waiter

-Responsible for theservice operation in assigned area
-Reporting toRestaurant Manager
-Fully in charged forall service quality standards in the assigned area.
-Proper planning,scheduling and assigning staff taking in consideration their capability
-Welcoming of guestsand checking on their satisfaction during meal times
-Assist in conductingthe daily menu presentation
-Supporting of aprofessional and sales orientated F&B Service
-Ensuring the correcthandling of all products, materials and equipment
-Ensuring absolutecleanliness and order in accordance with PH rules
-Making sure serviceprocedures are followed according to standards (e.g. menus, decoration)
-Organization andexecution of F&B related ship functions and special events
-Orientation andtraining of all employees according to training plans.
-Ensuring staff isknowledgeable on all food & beverage offerings
-All assignedpaperwork is completed in the timely manner
-Responsible for guestsatisfaction, and to report all guest related issues reported to RestaurantManager immediately.
-Taking care ofreservation and seating when instructed
-Professional andefficient communication with the Executive Chef and the Galley team
-Administrationassigned duties
-Scheduling allrestaurant staff
-Monitoring Time &Attendance system and taking necessary action if needed.
-Monthly inventory,durable order
-Guest allergies andspecial needs
-Restaurant pestmanagement logs, and PH related conducting of inspections and record keeping
-Scheduling andconducting of training in accordance with VOC standards and operational needs.
-Guest attendance,cruise and maintenance report
-Management andmotivation of the assigned service crew
-Supervision andmotivation of restaurant team
-Planning andfacilitating Food & Beverage training
-Evaluating employeeson a regular and planed bases
-Developing andCoaching employees
-Responsible for cost control and adherenceto set budgets in assigned area
-All Restaurantrelated cost control in accordance to the budget
-Conduction of stocktakes; inventory according to company procedures
-Breakage preventionplan, education of employees