Accor professions guide: Head waiter (m/f)

What exactly does my mission involve?

  • Contributes globally to guest satisfaction through the quality of his/her work and exemplary behaviour.
  • Is responsible for one area of the restaurant, in charge of organisation, coordination and waiter service.
  • Provides a high standard of hospitality and service for guests in the F&B point of sale.
  • Helps increase the restaurant's revenue through his/her sales efforts.

This profession exists…
in restaurants of all Group hotels around the world.


Good interpersonal skills and self confident
Guest oriented and service minded, with attention to qualit
Sales oriented
Motivational skills
Dynamic
Good presentation
A thorough and organised approach

Customer relations

  • Ensures guest satisfaction in the area under his/her responsibility
  • Provides a friendly and personalised welcome for guests
  • Offers an attentive service to guests, adapting to any constraints
  • Heeds any remarks made by guests and ensures follow-up

Professional techniques / Production

  • Organises and supervises the work of the commis chefs, apprentices and interns
  • Carries out and supervises the following tasks:
      - setting up the point of sale and preparation areas
      - cleaning and tidying the restaurant and preparation areas before and after closing
  • Before every workshift, finds out about dish composition and any shortages
  • Organises work and adapts timing and relational behaviour to suit fluctuations in numbers and types of clientele
  • Ensures the equipment used remains in good condition 

Team management

  • Helps train waiting staff, apprentices and interns
  • Integrates newcomers to the restaurant teams
  • Manages his/her teams on a daily basis and generates a good working atmosphere

Commercial / Sales

  • Offers suggestions, advice to guests and sells the different services available
  • Increases revenue for the point of sale through additional sales techniques
  • Helps increase guest loyalty through quality of service

Management and administration

  • Is actively involved in meeting the department's targets:
      - by respecting the procedures and internal audits applicable in the hotel
      - by increasing sales
  • Respects the invoicing and cash operations procedures
  • Helps manage crockery and appliances by avoiding breakages
  • May be asked to help with inventories, check deliveries and store food items

 

 

First experience in service
Business English

Maître d’hôtel (m/f) (depending on structure)
Reception (after training)
Culinary professions (after training)
International mobility

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