Job Description: Head Waitress / Restaurant Supervisor
# Job Description: Head Waitress / Restaurant Supervisor **Japanese House Restaurant** · Abu Dhabi · `On-site` 🕒 **Статус:** *Опубликовано: 2 дня назад* · *Источник: Indeed* --- ### About the Role If the following benefits does not suit you, you are kindly requested not to apply for this post. Benefit: - Salary 2,000 AED / month - Free Staff Accommodation - Free Staff Meal - Health insurance Job Description: Head Waitress / Restaurant Supervisor Department: Restaurant Operations / Front of House Reports to: Restaurant Manager or Owner Supervises: Waiters, waitresses, cashiers, and dining-area support staff, as assigned Position Summary The Head Waitress / Restaurant Supervisor is responsible for leading the service team and overseeing the restaurant’s front-of-house operations during assigned shifts. The role ensures that customers receive attentive service, orders are handled accurately, staff perform their duties professionally, and the dining area remains clean and organized. This is a hands-on leadership position. The supervisor is expected to actively assist with serving customers, taking orders, clearing tables, and supporting the team whenever needed—not only give instructions. Main Duties and Responsibilities1. Supervise Daily Restaurant Operations Oversee the smooth running of the dining area throughout the shift. Assign tables, service sections, cleaning responsibilities, and other duties fairly, ensuring sufficient coverage during busy periods and staff breaks. Conduct pre-shift briefings covering reservations, promotions, unavailable menu items, special requests, and service priorities. Act as the main contact for front-of-house operational issues during the shift. 2. Lead and Monitor Staff Ensure staff arrive on time, wear the correct uniform, maintain personal hygiene, and follow restaurant procedures. Monitor their performance, teamwork, and professional conduct throughout the shift. Provide clear instructions, correct mistakes respectfully, and address minor issues promptly. Report repeated misconduct, attendance problems, or poor performance to management, supported by accurate details. Assist with duty rosters and shift arrangements, subject to management approval. 3. Maintain Customer Service Standards Welcome customers, oversee seating, and ensure every table receives timely attention. Check customer satisfaction during service and follow through on requests. Handle complaints calmly and professionally, resolving routine concerns within approved authority. Escalate serious complaints or requests requiring management approval, and inform customers promptly about delays or unavailable items. 4. Control Order Accuracy and Service Flow Ensure food and beverage orders are entered correctly into the point-of-sale system, including table numbers, quantities, modifications, and special requests. Coordinate closely with the kitchen, beverage station, and cashier. Monitor outstanding orders, follow up on delays, and ensure completed dishes reach the correct customers promptly. Communicate allergy-related requests clearly to the responsible kitchen staff and never make unsupported assurances about ingredients or food safety. Where applicable, coordinate takeaway and delivery orders, checking completeness and correct handover. 5. Oversee Cleanliness, Hygiene, and Safety Ensure tables, chairs, menus, utensils, counters, and service stations are clean, presentable, and ready for use. Monitor the condition of customer areas and toilets, arranging cleaning whenever required. Ensure staff follow the restaurant’s food-handling and hygiene procedures. Address spills and immediate hazards promptly, and report damaged equipment, maintenance issues, accidents, or safety concerns to management. 6. Train and Develop the Team Train new employees on menu knowledge, customer service, table arrangements, order-taking, restaurant procedures, and use of the point-of-sale system. Coach existing staff to improve accuracy, communication, efficiency, and teamwork. Explain promotions and encourage appropriate recommendations without pressuring customers. Identify training needs and give management constructive feedback on staff development. 7. Monitor Billing, Supplies, and Waste Work with the cashier to ensure bills reflect actual orders and payments are handled according to restaurant procedures. Check that cancellations, refunds, discounts, and complimentary items are properly recorded and authorized. Monitor service supplies, packaging, cutlery, crockery, and other assigned stock. Report shortages before they disrupt operations, and record breakages, unnecessary waste, and stock discrepancies. 8. Complete Opening, Closing, and Reporting Duties Complete or verify opening and closing checklists. Ensure service areas are prepared before opening and cleaned, restocked, and secured at closing, according to assigned responsibilities. Provide a clear shift handover and report significant customer complaints, staff concerns, order errors, shortages, maintenance problems, and unresolved tasks to management. Qualifications and Skills Previous restaurant-service experience is required, preferably with experience as a head waitress, team leader, or restaurant supervisor. The candidate should have strong leadership, communication, organization, and problem-solving skills. The role requires practical knowledge of restaurant service, basic food hygiene, and point-of-sale systems, together with the ability to remain calm, fair, and professional during busy periods. Authority and Accountability The supervisor may assign daily duties, coordinate service, coach staff, and resolve routine customer concerns within management guidelines. Hiring, dismissal, formal disciplinary action, and financial exceptions outside approved limits must be referred to management. Performance Expectations Performance will be assessed through customer satisfaction, service speed and accuracy, cleanliness, staff coordination, completion of checklists, proper billing controls, and timely reporting of problems. The Head Waitress / Restaurant Supervisor must lead by example, treat staff respectfully, take ownership of service issues, and ensure customers are not left unattended while staff wait for instructions. Job Type: Full-time Pay: AED2,000.00 per month Application Question(s): - I understand the offered salary is AED 2,000 with Free Staff Accommodation and Staff Meal. Please answer YES or I UNDERSTAND to avoid being rejected.
Наблюдалась 2026-10-20, впервые 2026-10-17, источник — Indeed.