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.

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