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Hire Ground

London Recruitment Solutions

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Head Waiter – £26 000

JobID: HG4024

Location: London
Post author
Andy Cox
Date Posted
15 Jun 2022
Job Description

Head Waiter – Fine Dining Restaruant / Luxury Boutqiue Hotel – London – £26k + Trunk + Benefits

This is an opportunity to join the Restaurant team in a 5* boutique hotel in central London. The restaurant has been awarded three AA Rosettes, featured in the Michelin Guide 2021, voted one of the top five restaurants in London by the Hardens Restaurant Guide and is consistently rated as one of the top ten restaurants in London for Fine Dining. You will have the opportunity to join this team of high customer service colleagues in delivering outstanding customer service as a Head Waiter, ensuring standards are maintained and exceeded, supporting the chef and kitchen brigade in their award winning menus.


£26k + Trunk + benefits
Permanent, full-time
4-days on, 3-days off working pattern
Central London

You will have worked in a similar post within an award winning rosette standard restaurant / hotel
Must have excellent personal presentation, customer service and communication skills
You will be punctual, have a professional and warm personality, with good team leadership skills and high standards
To have experience in various service including; silver service, plate service etc.
You must be living in the UK and have the right to work in the UK

To ensure that all guests are served in a professional and efficient manner.
To achieve guests satisfaction through high quality service and to promote good relations with guests and fellow team members.
To ensure that while you are at work all duties are carried out as per restaurant standards.
To ensure you wear the correct uniform and comply with the company grooming standards.
To be in full control of your station during service, ensuring you and your Chef De Rang and Commis deliver the service up to the standards set by the company.
To assist, support and encourage your team performance and development.
To provide training and assess your team to verify your team knowledge of standards and procedures.
To ensure you use table numbers and position numbers at all times.
To know the set-up of the restaurant and the flow of service.
To read any documentation which may be given to you and to ensure that you query any areas of confusion or doubt in order to ensure no misunderstanding.
To ensure that you perform your duties according to the standards laid down.
To work in such a way that you achieve a ‘right first time, every time’ method of working.
To advise your manager of any constructive ideas you may have for the improvement of any part of the restaurant’s operation.
To carry out your duties with the understanding that someone else in the hotel is your customer to whom you have a duty of care.
To ensure that a warm, friendly and welcoming approach is extended to all customers, visitors and employees and to endorse and maintain good working relations within the restaurant /hotel.
To use initiative in order to maintain a high standard of customer satisfaction.
To sustain a high level of product knowledge. Menu knowledge is a very important aspect of your job and you must be able to inform, describe and suggest dishes to customers.
To understand fully the billing procedure, presenting of the bill, cloakroom and taxi procedure.
To conduct departmental induction program with new Commis/CDR/Head Waiters.
To be aware of cost control and to use all means at your disposal to conserve stocks of materials which you may use.

How to Apply

Email Andy

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