Head Waiter

The main responsibility of our Waiters is to ensure that our service runs smoothly and efficiently, providing exceptional guest experience. A Head Waiter will assist in preparing for and serving food, maintaining cleanliness and hygiene standards and ensuring guest satisfaction throughout.

The Head Waiter plays a crucial role in ensuring the guests have a pleasant and memorable experience, and therefore a keen eye for detail and enjoyment of working in a team-oriented environment is essential.

Head Waiter

• Runs a section of the restaurant to a high standard throughout the guest’s full dining experience
• Shows flexibility and adaptability in working both breakfast, lunch and dinner shifts
• Sets up the restaurant before dinner service according to the table plan
• Opens tables on EPOS ahead of dinner service, recording any allergies or requests
• Understands the menu and any amendments that need to be made for allergens
• Communicates guest issues with the management team and the kitchen
• Processes food orders and payments on EPOS
• Takes drinks orders and process them on EPOS
• Processes vouchers on EPOS
• Charges bills to guest’s rooms accurately
• Prepares tea and coffee to guest’s requirement
• Presents and explains the the layout of the wine list to guests
• Seats guests confidently in the restaurant and explains how the menu works
• Serves dishes to the guests confidently using the correct explanation from the kitchen
• Calls away dishes to the kitchen in an efficient manner
• Clears tables with elegance
• Reads guests confidently and understands the table side manner they may be expecting
• Understands safety procedures and follows them to ensure guests and colleagues are kept safe
• Represents the restaurant in a positive manner all while on hotel grounds
• Communicates clearly with guests to manage their expectations and never mislead
• Takes pride in and look after the uniform provided by SOURCE
• Sets a good example for the Chef de Rangs and Commis Waiters
• Has a good understanding of food hygiene and the role it plays in every part of the restaurant
• Supports the management team in the smooth running of the restaurant
• Contributes to guest profiles for returning guests
• Handles end of night banking and shift handovers

• Food hygiene qualification is essential (or at least willingness to undertake in a timely manner).
• Previous experience in waiting on roles, ideally within a hotel dining service.
• Excellent organisational and time management skills to support restaurant operations effectively.
• Attention to detail and a commitment to delivering high-quality service.
• Strong knowledge of food safety and sanitation regulations.
• Ability to work efficiently in a high-pressure, fast-paced environment.
• Flexibility to work early mornings, evenings, weekends and holidays as per the demands of the establishment.
• Can act as a First Aid Aider or Fire Warden in the event of an accident or emergency.

Salary: from £31,005

Gratuities are allocated on a points basis, depending on development tiers. Although variable, average levels are projected as being from £460 per month.

Hours: 45 per week or part-time available

• Canteen
• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free or subsidised travel
• Gym membership
• On-site parking

Relocation assistance may be available

Staff transport provided free between staff houses and hotel