Head Waiter

Educational qualifications: High school degree or equivalent. Training courses in hospitality arts or restaurant management are an added advantage.

Service Management: Ability to supervise food and beverage service operations, ensuring excellent customer service.

Team Management: Skills in leading and directing a team of waiters, distributing tasks, training and evaluating performance to ensure the provision of distinguished service.

Dealing with customers: Skills in dealing with customers, meeting their needs, and solving their problems in a professional manner.

Coordination and organization: The ability to organize work schedules, manage service movement, and ensure that work runs smoothly during peak times.