Head Waiter - La Maison Ani - Knightsbridge, London

The headwaiter is responsible for the overall guest's experience and wellbeing, overlooking and supporting the chef de rang in his duties. The main responsibility of the headwaiter is the order taking and calling away the tables to ensure a good tempo within the section and return the tables on time.

PRE SERVICE R E S P O N S I B I L I T I E S

• Allocating duties for CDR


• Clean linen count and storage


• Refilling the stations with printer rolls, pdq rolls and order pads


• Checking the tables allocation with the front desk and update the floor


• Check olive oil, salt and pepper, oregano and sauces levels and cleanliness


• Check CDR duties and stations ready for service


• Attend the pre service briefing


SERVICE R E S P O N S I B I L I T I E S

• Assist the hostess/ host to seat the customers


• Great the guests and take the drinks order if the waiter is busy with another table


• Place the drinks order with position numbers


• If the waiter is busy with another table serve the drinks


• Explain the menu and specials if any


• Check with the waiter if any information was given to him by the guest before approaching the table for the order


• Take the food order (check for allergies or intolerance)


• Place the order on Micros


• NB: IN CASE OF ALLERGY OR INTOLERANCE SPECIFIE IN MICROS AND LET THE MANAGER ON DUTY KNOW STRAIGHT AWAY- THE MANAGER ON DUTY WILL THEN LET THE CHEF KNOW VERBALLY TOO.


• Check the mise en place and make sure enough space has been made for the food in the middle of the table


• Assist the CDR serving the food at the table


• Call the hot starters away


• When a table is having cold and hot starters always refresh the plates between the course


• Once the starters finished call the mains away and clear the table with the CDR and make sure the mise en place is correct for the mains


• NB: ALWAYS CALL A TABLE AWAY BEFORE CLEARING IT


• After the mains make sure the table is cleared, crumbed and table cloth replaced before the dessert menus are being handed


• Make sure the dessert and coffee order has been placed by the waiter


• Once the coffees and desserts order check the bill on micros and add the BILL CHECKED item this way everyone knows the bill is ok to be dropped, check with the sommelier in case the WINE CHECK hasn't been done.


POST SERVICE R E S P O N S I B I L I T I E S

• Check the station has been emptied by the waiter


• Make sure all your bills are closed and handover your bills to the closing manager


• If any open comp tables check each of them with the managers


• Handover the station tips to the closing manager