Head Waiter (Cruise)

We are seeking an experienced, enthusiastic, and service-oriented Head Waiter to join our Food & Beverage team.

The Head Waiter will oversee daily restaurant operations, supervise and motivate service staff, and ensure the highest standards of guest satisfaction, food quality, and hospitality.

The successful candidate will lead by example, coordinate restaurant service activities, support employee training and development, and ensure that all service operations run smoothly and efficiently in a professional, fast-paced hospitality environment.

Key Responsibilities:
Supervise and coordinate daily restaurant operations, ensuring excellent food and beverage service.
Lead, motivate, train, and develop Waiters and Restaurant Supervisors to maintain high service standards.
Conduct pre-service briefings and communicate daily menus, promotions, service expectations, and operational updates.
Maintain extensive knowledge of food menus, beverage selections, wine lists, and appropriate food and wine terminology.
Welcome, greet, and escort guests to their assigned tables, ensuring a warm and professional experience.
Present menus, explain dishes, recommend food and wine pairings, and answer guest questions.
Monitor restaurant setup, ensuring tables, linen, silverware, glassware, and equipment meet established standards.
Coordinate staff schedules, section assignments, and daily responsibilities to ensure efficient workflow.
Work closely with kitchen and beverage teams to maintain food quality, presentation, and timely service.
Ensure accurate food and beverage order processing through the Point of Sale (POS) system.
Monitor cleanliness, sanitation, food safety, and workplace safety standards throughout assigned areas.
Anticipate guest needs and respond promptly to special requests, concerns, and complaints.
Take ownership of guest feedback and resolve service issues professionally and efficiently.
Monitor employee performance, provide constructive feedback, and support ongoing professional development.
Maintain accurate operational records, performance reports, and employee attendance documentation.
Ensure compliance with food safety regulations, responsible alcohol service guidelines, and company policies.
Participate in meetings, training sessions, and other operational activities as required.
Perform additional duties as assigned by management.
Skills and Competencies
Strong leadership, team management, and staff development abilities.
Excellent guest service and interpersonal communication skills.
Extensive knowledge of restaurant operations, food service, and beverage service.
Ability to manage multiple priorities in a fast-paced environment.
Strong problem-solving and conflict-resolution skills.
Excellent organizational and time-management abilities.
Ability to work effectively with a multicultural and diverse team.
Professional attitude, positive personality, and strong work ethic.
Ability to maintain high standards of cleanliness, presentation, and service quality.
Basic computer skills, including Microsoft Word, Excel, and POS systems.

Qualifications and Experience:

Minimum of 1–2 years of supervisory or restaurant management experience, preferably in an upscale restaurant, hotel, resort, or international hospitality environment.
Extensive knowledge of food and beverage operations and restaurant service standards.
Previous experience supervising, training, and developing restaurant service teams.
Knowledge of food safety, hygiene, sanitation, and responsible alcohol service practices.
High school diploma or equivalent preferred.
Hospitality or food and beverage training or certification is an advantage.

Language Requirements:
Fluent spoken and written English is required.
Additional languages such as Spanish, French, German, Italian, or Portuguese are an advantage.
Ability to communicate clearly and professionally with guests, colleagues, and management.
Personal Attributes

The ideal candidate will demonstrate:

A genuine passion for hospitality and customer service.
A positive, energetic, and professional attitude.
Strong leadership and decision-making skills.
Honesty, integrity, and accountability.
Flexibility and adaptability in a demanding working environment.
Confidence in handling guest concerns and resolving operational challenges.
Commitment to teamwork and continuous improvement.

Physical Requirements
Ability to stand and walk for extended periods.
Ability to perform physical restaurant service duties, including reaching, carrying, and handling equipment.
Ability to lift and carry items weighing up to approximately 50 lbs (23 kg), where required.
Good verbal communication, hearing, and visual abilities.
Ability to work flexible schedules, including evenings, weekends, and holidays.

What We Are Looking For
We are looking for a confident and dedicated hospitality professional who can lead a restaurant service team, deliver exceptional guest experiences, maintain operational excellence, and contribute positively to the overall success of the Food & Beverage department.