This long-standing Nairobi restaurant is the perfect place to indulge in the best of middle-Eastern cuisine.The Restaurant prides itself on giving our valued customers a true taste of the Lebanese spirit, serving classic and mouth watering dishes in an atmosphere that is true to the culture.
Category : Hospitality and Culinary Arts Experience(s) : 3 Year
Company Type: Small Personal Business
Entry / Mid Level
Duties and responsibilities:
The Head Waiter needs to win over the hearts of their team and guests, serving as the face of the restaurant. The ideal candidate is able to and gain the trust and respect of their team and ensuring service is delivered to the highest standards and in line with brand standards. This person leads service during each shift, serving food and beverage while monitoring and guiding the team to ensure guest expectations are exceeded.
General Duties and Responsibilities
Responsible for serving food and beverages in restaurant efficiently and in a most courteous manner.
Meet and Greet guest, welcome them to their reserved seats and offer them the menu
Inform guests about the special items for the day, suggesting food and beverages choices from the menu to the guest and seeking opportunities to up-sell.
Take food and beverage orders, inputting into POS system correctly, generating receipts, accepting and processing payments and delivering correct changes
To serve food and beverage to guests in a timely and courteous manner with full knowledge of the menu items
Wine service at the table following correct wine etiquette
Wines, a general understanding of the different types of grapes, body & flavours, how to open a bottle and how to pour, the ability to up-sell / introduce incentives for the team of waiters
The ideal candidate has exceptional knowledge of Kenyan alcoholic and non-alcoholic beverages on offer (Kenyan and international brands)
A good understanding on whiskeys, the difference between single-malts and blends and the ability to identify key flavours.
Good knowledge of spirits, wines and liquors and how they are typically served
One must be able to distinguish the difference between cognac and brandy, sparkling wine and champagne, port and sherry and how the above are typically served
Monitoring tables in your section as well as to ensure guest needs are met and expectations exceeded, interacting with guests to establish rapport
Refilling glasses and offering additional beverage service
Replenishing utensils and china where necessary while maintaining a clean table for guest comfort
Checking that food quality meets guest expectation
Alerting supervisor on duty of any guest complaints
Handling guest complaints in an expedient and professional manner
Perform basic cleaning, side-duties, pre-shift and closing duties which include but are not limited to:
– Set up and break down of restaurant furniture
– Basic restaurant cleaning (floors, tables etc)
– Table set-up, including china, polishing cutlery, glassware, and linens
– Set- up of waiters stations
– Replenishing condiment jar and side station supplies
– Set- up for next shift
Standing in for absent staff on short notice
Working closely with back of house (kitchen) staff to ensure guest orders are prepared to the guest preference in a timely and efficient manner
To adhere to restaurant grooming standards
– Clean, pressed uniform
– Clean-shaven, conservative hair style and colour, conservative make up, no nail polish, hair tied back
Assist with answering phone calls with guest inquiries, reservations and taking of messages
Management of Personnel Resources
– Motivating, developing, and directing people as they work, identifying the best people for the job
– Performance monitoring
– Managing duty rota and staff scheduling
Actively looking for ways to help the team and restaurant improve. Being aware of others’ reactions and understanding why they react as they do.
Must be personable, friendly and a good communicator
Well-articulated, confident and the able to convey information effectively and also able to listen actively, understand and react appropriately to guest questions, comments and concerns. Is able to instruct/ teach others how to follow restaurant processes and brand standards
Must display a keen desire to learn on the job and go above and beyond for the guest
Willingness to learn products, spices and cooking methods of this international cuisine
Critical Thinking Ability – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Complex Problem Solving – Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions.
Time Management – Managing one’s own time and the time of others (maintaining duty rota)
Persuasion Skills – Persuading others to change their minds or behaviour.
Negotiation Skills – Bringing others together and trying to reconcile differences.
Should be well groomed, pleasant looking and one that commands a high standard of personal hygiene
Diploma in hospitality from a reputable institution. Higher academic achievements are an added advantage
Basic Computer knowledge required.
Must be fluent in both written and spoken English and Swahili.