رئيس النُّدُل

KEY RESPONSIBILITIES

• Lead assigned restaurant sections during breakfast, lunch, dinner, buffet and à la carte operations.

• Ensure all tables, buffet and service stations are fully prepared before service.

• Allocate and coordinate waiters within the assigned section as directed by the Supervisor.

• Ensure consistent IHG service standards and sequence of service.

• Maintain a strong floor presence and actively engage with guests.

• Ensure orders are taken accurately and delivered efficiently.

• Coordinate closely with Culinary regarding guest requests, dietary requirements and buffet replenishment.

• Support achievement of revenue, average check and upselling targets.

• Ensure correct use of POS, billing and payment procedures.

• Handle initial guest concerns and immediately escalate serious complaints to the Supervisor or Restaurant Manager.

• Recognize VIPs, returning guests and special occasions and ensure appropriate service.

• Report operational, maintenance and service issues immediately.

• Take responsibility for the shift or assigned area in the absence of the F&B Supervisor when required.

TEAM SUPPORT & TRAINING

• Lead by example and support colleagues throughout the service.

• Assist with daily briefings and ensure the team understands operational priorities.

• Support training of waiters on IHG service standards, sequence of service, menu knowledge, beverages, allergens, upselling and guest engagement.

• Support new colleagues during their orientation and on-the-job training.

• Participate in menu tastings and product knowledge sessions.

• Attend and actively participate in daily briefings, departmental meetings and all scheduled training sessions.

FOOD SAFETY, HYGIENE & COMPLIANCE

• Follow HACCP, hotel food safety standards and Saudi Arabian regulations.

• Maintain restaurant, buffet and service station cleanliness throughout the shift.

• Follow allergen, food temperature and hygiene procedures.

• Maintain required personal hygiene, grooming and uniform standards.

• Complete assigned operational and hygiene checklists.

• Report maintenance, hygiene and safety concerns immediately.

• Always keep the restaurant inspection-ready for internal audits, local authority and external inspections.

QUALIFICATIONS & EXPERIENCE

• Minimum 2 years’ experience in luxury hotels, reputable restaurants, buffet or à la carte service is an advantage.

• Previous experience as a Senior Waiter, Captain or similar position preferred.

• Experience in All Day Dining, buffet and à la carte service.

• Good menu, beverage, POS and food safety knowledge.

• Strong guest service and communication skills.

• Good English communication skills; Arabic is an advantage.

• Previous IHG, luxury hotel or GCC experience is preferred.