Key Responsibilities
- Operational Oversight: Lead and manage the daily operations of the restaurant during breakfast and dinner shifts, ensuring all service standards are strictly met.
- Team Leadership: Supervise, train, and motivate the service staff (waiters and assistants) to deliver high-end, consistent service.
- Guest Relations: Welcome and seat guests, manage table assignments, and ensure a warm, professional environment throughout the dining experience.
- Quality Control: Continuously monitor buffet presentation, replenishment, and the overall cleanliness and setup of the restaurant.
- Complaint Management: Handle guest feedback and resolve any issues promptly and diplomatically to ensure maximum guest satisfaction.
- Collaboration: Maintain constant communication with the Executive Chef and F&B Manager to optimize service flow and menu presentation.
- Reporting: Prepare daily reports regarding restaurant occupancy, staff performance, and operational needs.
Required Qualifications
Minimum of 3-5 years of experience as a Maître d'Hôtel or Head Waiter in a 5-star hotel or high-end fine dining establishment.
Fluency in English (both verbal and written) is essential.
Degree in Hospitality, Tourism, or a related field.
Strong leadership, organizational, and multitasking skills.
Expert knowledge of fine dining etiquette (savoir-vivre) and international service standards.
Proficiency in using Hotel Management Systems and Point of Sale (POS) software.
Desired Skills
Knowledge of a second foreign language (French, German, or Russian is highly appreciated).
Sommelier certification or advanced knowledge of international wines and spirits.
Proven experience in managing high-volume buffet operations in a luxury setting.