Head waiter

The head waiter is responsible for a row, i.e. a group of tables, and ensures that service runs smoothly at all these tables. He or she conveys the hotel's image through his or her exemplary attitude, warm and friendly welcome, professionalism and availability.

Their job:

The chef de rang is responsible for room service in restaurants, from preparing the room to welcoming customers, serving at the table and tidying up the room. During the service, he/she is responsible for a certain number of tables (rows) and gives operational instructions to the commis de salle. They must have a thorough knowledge of the menu and the dishes to be able to answer customers' questions.

Under the responsibility of our Maitre d'hôtel, his/her activities are :

• Carrying out the tasks of cleaning, setting up and laying out the restaurant
• Giving instructions to clerks and taking part in the work
• Setting up service consoles
• Greeting customers on arrival at the restaurant, seating them at a table and presenting the drinks menu
• the drinks menu and then the menu
• Supervise the service for the tables in your row
• Clears tables after service
• Bring forward the set-up for the next service
• Respect environmental commitments
• Intervene with customers within the limits of his/her remit

Main qualities :

• Good interpersonal skills and a perfect command of the codes of customer relations
• In-depth knowledge of service rules and techniques
• Speaking one or more foreign languages is a plus (at least English).

Main qualifications and levels of training :

BTS in hotel and restaurant management
Bac pro in services and marketing or bac technologique in hotel management
CAP in catering
Career path: Assistant Maitre d'hôtel, then Maitre d'hôtel