head waiter/head waitress

Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer's experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food and beverages and supervise financial transactions.

ESCO Code

5131.2.1

NACE Code

56.3 - Beverage serving activities

56.11 - Restaurant activities

Alternative Labels

head waiter

table service manager

waiter service manager

chief waitress

head waitress

chief waiter

front of house manager

Regulatory Aspect

To see if and how this occupation is regulated in EU Member States, EEA countries or Switzerland please consult the Regulated Professions Database of the Commission. Regulated Professions Database:

http://ec.europa.eu/growth/single-market/services/free-movement-professionals/qualifications-recognition_en

Skills & Competences

Essential Skills and Competences

advise guests on menus for special events apply foreign languages in hospitality assist VIP guests assist clients with special needs attend to detail regarding food and beverages brief staff on daily menu check dining room cleanliness check prices on the menu coach employees control of expenses execute opening and closing procedures greet guests handle customer complaints identify customer's needs inspect table settings maintain customer service maintain relationship with customers manage health and safety standards manage restaurant service manage stock rotation maximise sales revenues measure customer feedback monitor billing procedures monitor customer service monitor work for special events plan menus plan shifts of employees prepare tableware process payments recruit employees store kitchen supplies supervise food quality supervise the work of staff on different shifts train employees

Essential Knowledge

quality assurance methodologies

Optional Skills and Competences

educate customers on coffee varieties educate customers on tea varieties ensure maintenance of kitchen equipment handle surveillance equipment monitor check-out point monitor stock level process reservations use resource-efficient technologies in hospitality

Optional Knowledge

food waste monitoring systems sparkling wines

Skills Group Share

Concept status

Concept Uri

http://data.europa.eu/esco/occupation/53ed8787-3423-4843-8c63-7be1877d29e2

Status

released

Occupations