Head Waiter​/Waitress

The Head Waiter/Waitress oversees the service team during banquet events and catering operations. Ensures smooth execution of service, maintains high standards of guest satisfaction. Leads and supervises uniforms receiving, distribution and collection after the events. Responsible for site inductions for agencies staff members, assists Event Supervisors with all necessary event paperwork. Able to build strong rapport between Event Managers Team and other HODs (Head of Departments).

Key Responsibilities

• Ensure table settings, buffet stations, bars, and service points are correctly arranged and meet event requirements according to Banquet Event Orders (BEOs).
• Inspect venue cleanliness, set up before guest arrival.
• Ensure smooth and timely food & beverage service, maintaining high guest satisfaction.
• Personally attend to VIP guests, ensuring discreet and professional handling of special requests.
• Respond promptly to guest feedback and report any issues to the Banquet Management Team.
• Monitor staff grooming, hygiene, and uniform compliance.
• Apply site inductions for staff members from agencies, complete time sheets and handover supportive documentation to Banquet Managers in-charge.
• Assist Event Managers in training and guidance of new team members in banquet and catering service techniques.
• Ensure correct handling of equipment, glassware, and banquet furniture.
• Ensure proper storage and return of equipment, service ware, and linen.
• Supervise and coordinate event staff during banquets and catering events.
• Ensure closing duties are completed: clearing, maintaining cleanliness, napkin counting, uniforms return and polishing of equipment for preparation of next event.
• Maintain inventory of banquet supplies and equipment.

• High school diploma or equivalent required.
• Diploma or certificate in Hospitality, Food & Beverage industry, or related field preferred.
• Certificate of accomplishment training in food safety, hygiene, civil defense, etc. is an advantage.
• English fluency required, Arabic or other language is an advantage.

• Minimum 46 years of experience in food & beverage service within hotels, banquets, or catering operations.
• At least 1 year in a junior supervisory role (team leader, captain, or head waiter/waitress) managing service staff during large-scale events.
• Experience in both indoor banquet functions (ballrooms, weddings, conferences) and outside catering setups.
• Previous experience handling VIP and VVIP guests, with knowledge of protocol and etiquette.
• Experience with different service styles (buffet, plated service, silver service, butler service).

Leadership and motivational skills

Communication and interpersonal abilities

Cultural awareness and etiquette sensitivity

Organizational and time management skills

Food safety knowledge and high hygiene standards

Problem-solving orientation

Multitasking capabilities

Adaptability to work at odd hours

Ability to work efficiently under pressure

Ability to cope with the physical demands of the job, including but not limited to: