Head Waiter | Japanese Restaurant

We are seeking an experienced, confident, and service-driven Head Waiter to lead front-of-house service operations at TANSŌ – Modern Japanese Restaurant.

The ideal candidate must have a minimum of 5 years of experience in standalone, high-end restaurants, preferably specializing in Japanese cuisine, with proven ability to lead service teams, train staff, and maintain exceptional dining standards.

This role requires strong food and menu knowledge, excellent guest engagement skills, and the ability to guide guests through the dining experience by providing informed menu recommendations and food suggestions.

The successful candidate will also actively participate in pre-opening preparations, menu development activities, food tasting sessions, and ongoing post-opening service improvements.

Key Responsibilities

1. Guest Experience & Service Leadership

• Lead and coordinate daily front-of-house service activities to ensure smooth and efficient restaurant operations.
• Welcome and attend to guests professionally, ensuring personalized and attentive service.
• Guide guests through the menu and provide informed recommendations based on preferences and dietary requirements.
• Maintain a strong understanding of Japanese cuisine, ingredients, preparation techniques, and presentation.
• Handle guest feedback, special requests, and service concerns professionally.
• Monitor service quality and ensure consistency with the restaurant's fine dining standards.

1. Food Tasting & Menu Familiarization

• Participate in food tasting sessions, menu trials, and new dish evaluations.
• Develop comprehensive knowledge of menu ingredients, cooking methods, flavor profiles, and presentation.
• Provide constructive feedback and suggestions to management and the culinary team regarding menu presentation and guest preferences.
• Recommend suitable dishes, combinations, and food pairings to enhance the guest experience.
• Ensure the front-of-house team is fully familiar with new dishes, menu changes, and seasonal offerings.

1. Staff Training & Development

• Conduct menu training and service briefings for waiters and other front-of-house team members.
• Train staff on menu descriptions, ingredient knowledge, food presentation, and appropriate guest recommendations.
• Guide team members on service sequences, table management, and fine dining etiquette.
• Monitor team performance and provide guidance to maintain professional service standards.
• Assist in onboarding and training newly recruited front-of-house personnel.
• Conduct pre-service briefings to communicate daily specials, reservations, guest preferences, and operational priorities.

1. Pre-Opening & Post-Opening Operations

• Participate in pre-opening activities, including restaurant setup, service preparation, menu familiarization, and operational readiness.
• Assist in developing and implementing front-of-house service procedures and standards.
• Support recruitment onboarding, staff training, mock services, and operational rehearsals.
• Participate in post-opening evaluations, service reviews, and continuous improvement initiatives.
• Coordinate with management and the culinary team to address operational challenges and improve service efficiency.

1. Daily Operations & Team Coordination

• Monitor table arrangements, restaurant cleanliness, service readiness, and overall dining presentation.
• Coordinate closely with the kitchen, bar, and management teams to ensure seamless service.
• Monitor reservations, table allocation, guest flow, and service timing.
• Ensure proper handling of guest requests, allergies, and dietary restrictions.
• Support inventory monitoring of front-of-house supplies and service materials.
• Perform other operational responsibilities as assigned by management.

Qualifications & Requirements

• Minimum 5 years of experience in high-end standalone restaurants.
• Previous experience in Japanese restaurants is highly preferred.
• Proven experience as a Head Waiter, Senior Waiter, or Restaurant Service Supervisor.
• Strong knowledge of Japanese cuisine, menu presentation, and food service standards.
• Experience conducting menu training, staff briefings, and service coaching.
• Confident in food tasting, menu familiarization, and providing appropriate dish recommendations.
• Strong leadership and team coordination capabilities.
• Excellent communication, interpersonal, and guest engagement skills.
• Professional appearance, attention to detail, and a strong sense of responsibility.
• Ability to work under pressure while maintaining high service standards.
• Currently based in the UAE and available for immediate joining are preferred.

Ideal Candidate Profile

We are looking for a hands-on service professional who can lead by example, develop team capabilities, and maintain consistency in front-of-house operations.

The ideal candidate must be knowledgeable about Japanese cuisine, confident in presenting and recommending dishes, and capable of translating menu knowledge into an exceptional guest experience.

We value individuals who demonstrate leadership, accountability, initiative, and a genuine passion for hospitality.

Application

Interested candidates who meet the above qualifications are invited to submit their updated CV for consideration.

Candidates with experience in standalone Japanese restaurants and high-end dining establishments are strongly encouraged to apply.

Pay: AED1,900.00 - AED7,300.00 per month

Work Location: In person