head waiter

Private Estate in the heart of Sandton is looking for a Head Waiter / FOH candidate. The the candidate will be responsible for the complete hands-on service and comfort of all guests visiting. This pertains to all related functions involved with monitoring of stock relevant to the Incumbent’s service. The Incumbent will liaise very closely with the Executive and Head Chefs, Housekeeping Supervisor and Estate Manager, ensuring that all guest’s requests and needs are communicated and delivered timeously.

Responsible and hands-on for the comfort and personal care of the guests.
Maintaining the Guest Information Book and Diary.
Organizing/coordinating early morning tea service under guidance of the Duty Manager.
Preparation for service.
Service of all Food and Beverage requests.
Organising Food & Beverage stock.
Taking care of crystal/silver/crockery stock for the Main House and assist with the onsite conferencing facilities stock when requested.
Cigar stock handling and correct storage thereof under supervision of the Executive Chef.
Assist, when possible and when requested, with functions at the Conference Centre.
Housekeeping duties relevant to the position.
Taking care of table linen for the Main House under supervision of the Housekeeping Supervisor.
Taking care of the cellar stock under supervision of the Executive Chef.
Reporting of faulty equipment to the Maintenance Department.

Requirements:
Three Year Diploma or Degree in Hotel Management specialised in Food & Beverage; or formal Hospitality training.
In-depth knowledgeable on wines and spirits.
In-depth knowledge on food terms in order to answer guest questions relating to menus.
A minimum of at least 10 years’ service experience within the hospitality industry, which should ideally include service in a boutique-style hotel or private residence.
In-depth knowledgeable on wines and spirits.
In-depth knowledge on food terms in order to answer guest questions relating to menus.
Positive attitude and good communication skills, with excellent grooming standards.
Understand concepts like anticipatory, friendly not familiar, privacy and confidentiality, invisible and available.
Understand social etiquette and formal service.
Proper table setting and prepping for big functions.
Ability to enhance effective teamwork with Housekeeping.
Sound decision-making skills pertaining to guest’s needs.
Problem solving and “get it done” attitude. Very “hands-on” and ready to pitch in.
Flexibility to respond to a variety of different work situations and ability work on his own, as well as with colleagues
Sound planning and organisational skills pertaining to guest’s needs and requirements.
Knowing how to plan in advance is of utmost importance!
An acute awareness of levels of service excellence!!
Acute attention to DETAIL!!