Head Waiter/Waitress

Located on the unspoilt south-eastern coast of Mauritius, Constance Le Chaland offers a unique workplace in a preserved natural environment. The hotel features contemporary architecture, light-filled spaces and amazing ocean views that naturally inspire calm and serenity. Surrounded by white sandy beaches and a peaceful coastal atmosphere, it provides teams with an environment that encourages collaboration, learning and pride in delivering a refined hospitality experience.

Key Responsibilities and Duties

Team Supervision

Customer Service

- Welcome and escort guests to their tables when required.
- Ensure guests receive professional, friendly, and efficient service.
- Handle customer inquiries, complaints, and special requests promptly.
- Monitor guest satisfaction and take corrective action when necessary.
- Build positive relationships with guests to enhance their dining experience.

Food and Beverage Service

- Ensure accurate and timely order taking and service delivery.
- Verify that food and beverages are served according to established standards.
- Assist with serving food and beverages during busy periods.
- Ensure correct table setup and presentation before service.
- Promote menu items, daily specials, and beverage offerings.

Operational Coordination

- Liaise with the kitchen and bar to ensure smooth service operations.
- Monitor service flow and resolve any operational issues.
- Ensure adequate stock of menus, napkins, condiments, and service equipment.
- Assist in coordinating special events, banquets, and functions.

Cash Handling and Administration

- Verify bills and ensure accurate processing of guest payments.
- Assist with cash handling procedures and end-of-shift reconciliation when required.
- Prepare service reports and communicate operational issues to management.

Health, Safety, and Hygiene

- Ensure compliance with food safety, hygiene, and health regulations.
- Maintain cleanliness and organization of dining and service areas.
- Ensure staff adhere to grooming, uniform, and safety standards.
- Report maintenance or safety concerns to management.

Responsibilities

Supervise and coordinate the activities of waiters, waitresses, and restaurant attendants.; Allocate tables and service sections to team members.; Monitor staff performance and ensure service standards are maintained.; Provide guidance, coaching, and on-the-job training to junior staff.; Assist management in briefing staff before service periods.

Requirements

Secondary School Certificate or equivalent.; Certificate or Diploma in Hospitality, Food & Beverage Service, or related field is an advantage.; Minimum 2 to 3 years of experience in a restaurant, hotel, or food and beverage operation.; Previous supervisory experience preferred.; Strong leadership and team management skills.; Excellent customer service and communication skills.; Good problem-solving and conflict-resolution abilities.; Knowledge of food and beverage service standards.; Ability to work under pressure in a fast-paced environment.; Good organizational and multitasking skills.; Ability to train and motivate team members.