Job Description
Job Description:
The Head Waiter at Presbyterian University of East Africa (PUEA) Restaurant is responsible
for managing the dining room operations and providing exceptional customer service to the
university community. This position requires a detail-oriented and customer-focused
individual who can lead a team of wait staff, coordinate food service, and ensure a seamless
dining experience for guests.
Requirements for Appointment
• Proven experience as a Head Waiter or similar supervisory role in a restaurant or
hospitality setting;
• Excellent knowledge of food and beverage operations, including menu items,
ingredients, and presentation;
• Strong leadership and interpersonal skills to effectively manage a diverse team;
• Exceptional customer service skills with a friendly and professional demeanor.
• Ability to work under pressure, handle guests’ inquiries and complaints, and resolve
issues effectively;
• Excellent communication and problem-solving skills;
• Attention to detail to ensure a high standard of service and presentation;
• Ability to work flexible hours, including evenings, weekends, and holidays;
• Knowledge of cash handling and point-of-sale systems;
• Familiarity with health and safety regulations in a restaurant setting;
Duties and Responsibilities
The Head Waiter shall be responsible for and perform functions which include but not limited
to the following:
• Supervise and train wait staff, ensuring they provide friendly, efficient, and professional
service to guests;
• Coordinate and monitor the dining room operations to ensure smooth and timely service;
• Greet guests, escort them to their tables, and assist with seating arrangements;
• Take and process customer orders accurately, ensuring special requests and dietary
preferences are accommodated;
• Communicate effectively with the kitchen staff to ensure timely preparation and delivery
of food orders;
• Maintain a clean and organized dining area, ensuring tables are properly set and stocked
with necessary supplies;
• Handle guest inquiries, complaints, and special requests promptly and professionally.
• Coordinate with the kitchen staff and management to plan and execute special events,
theme nights, and catering services;
• Train staff on menu knowledge, proper table service techniques, and upselling strategies;
• Collaborate with the management to develop and implement service standards and
SOPs;
• Manage the cash register, handle payments, and ensure accurate billing;
• Monitor inventory levels of dining room supplies and place orders as necessary;