Headwaiter, Ninive

at  Bab Al Shams Desert Resort

Headwaiter, Ninive
(13665)
Rare Finds is a diverse collection of resorts celebrating the individuality and unique identity of a destination, with a distinct ability to captivate the imagination, and bring to the forefront the essence of a place.
Authentic and captivating, Bab Al Shams Desert Resort is a truly magical destination, where expertly curated itineraries and bespoke entertainment are the beating heart of our legendary desert-based destination. Part of our unique Rare Finds collection, the essence of Bab Al Shams joins our guests together to discover the most soulful experiences and humbling journeys, set against Dubai’s endless dunes and rich culture.

EXPERIENCE & EDUCATIONAL REQUIREMENTS

• High School diploma or general education degree or its equivalent.
• F&B Vocational certificate or diploma.
• HACCP certified
• 1-2 years in a similar position in a five-star hotel.
• Six months to one-year related experience and/or training.
• Experience in handling Point of sale (POS) terminals and Stock & Inventory management software.
• Initiative and Commitment to Achieve
• Attention to Detail & Quality
• Teamwork
• Effective Communication
• Hard working
• Flexible
• Adaptable
• Friendly
• Patient
  Join a team that is warm,caring, connected and empowered to create truly unique experiences. We believe in making our guests happy beyond anything they have ever imagined. We wow them at every turn and create memories that will last a lifetime. You will be at the heart of this vision, to constantly innovate to deliver Amazing Experiences and Everlasting Memories

ABOUT THE ROLE

The Head Waiter is responsible for overseeing the service staff and ensuring high guest satisfaction in the hotel’s dining establishments. This role includes managing the dining room operations, coordinating with the kitchen staff, and providing leadership to the waitstaff to ensure efficient and smooth service.

KEY DUTIES AND RESPONSIBILITIES

• Supervise and coordinate the activities of the waitstaff to ensure efficient and professional service.
• Monitor dining areas to ensure cleanliness, organization, and readiness for service.
• Greet and seat guests, ensuring their comfort and satisfaction throughout their dining experience.
• Train new waitstaff on service standards, menu knowledge, and guest interaction protocols.
• Provide ongoing training and development opportunities for existing staff.
• Schedule shifts and assign duties to waitstaff, ensuring adequate coverage during peak times.
• Address and resolve any guest complaints or concerns promptly and professionally.
• Anticipate guest needs and preferences, providing personalized service to enhance the dining experience.
• Collect feedback from guests and report to management for continuous improvement.
• Communicate effectively with the kitchen staff to ensure timely and accurate delivery of orders.
• Coordinate with the kitchen to accommodate special dietary requests and food allergies.
• Ensure smooth service flow by managing the timing of courses and coordinating with other service staff.
• Ensure that all food and beverages meet the hotel’s quality standards before serving to guests.
• Monitor and maintain cleanliness and organization of dining areas, including tables, chairs, and service stations.
• Oversee the proper setup and breakdown of dining areas before and after service.
• Maintain accurate records of reservations, guest preferences, and special requests.
• Assist in inventory management of dining room supplies, such as tableware, linens, and beverages.
• Prepare and submit reports on service performance, guest feedback, and staff performance to management.
• Assist in planning and executing special events, banquets, and private dining experiences.
• Ensure that event setups meet guest expectations and hotel standards.
• Coordinate with event planners and kitchen staff to ensure seamless service during events.
• Manages scheduled shifts.
• Manages all operational issues ensuring Kerzner’s Standard Operation Procedures are met and value is added to the F&B objectives as detailed in the F&B Department Performance Plan.
• Monitors effectiveness of workflow & Sequence of Service during service periods and provides hands-on support as and when required.
• Maintains and promotes resort and company policies, procedures, and standards.
• Assists F&B Management in menu planning and menu rotation.
• Arrive at work well-groomed, prepared and display enthusiasm, and follow payroll and uniform procedures.
• Ensure you and your colleagues follow hygiene standards.
• Monitors completion of weekly cleaning schedules.
• Knowledge of Touche Software POS system MICROS, MS OFFICE, and Phone etiquette.
• Thorough understanding and knowledge of various F&B outlet’s menu and offerings.
• Knowing how to explain elegantly the Kerzner Brand.