Head Waiter - Mississauga, ON, Canada - Mississauga Convention Centre

Description

MCC prioritizes providing our guests with excellent care and comfort during their time with us.

We're looking for a head waiter with at least three years of experience working in a hotel or restaurant or an event center.

These include supervising table settings, food orders, service, payment processes, and other service staff.

Food preparation

A head server manages all aspects of food preparation, including ensuring that chefs cook food assigned for that event. They do so by processing orders, preparing cooking schedules and ensuring the chefs maintain safety procedures in the kitchen. Food preparation also involves monitoring portion sizes and presentation to appeal to customers.

It also means responding calmly and politely to customer complaints. Head servers require knowledge of health and safety standards in the hospitality industry. They communicate an organization's safety and hygiene protocols regularly with servers to help maintain a hygienic environment. Foodservice

Head waiters typically manage general kitchen activities and ensure efficient food service. They discuss menus with their teams and supervise the quality of ingredients to meet customer satisfaction. Good food service involves managing a busy dining area or event to serve customers effectively with quality food. It also includes maintaining a neat guest service area.

Hotels or restaurants work with external vendors or suppliers to get ingredients for meals and drinks.

In this role, you manage all areas of bartending, including dishwashing, organizing and catering private events and restocking, sanitizing and organizing the bar.

By maintaining the bar area in a busy Salon, you can ensure bartenders serve customers efficiently.

This attribute enables you to prepare payrolls, create schedules and keep proper records of business transactions. The ability to handle this paperwork and related administrative tasks helps you excel in your head waiter duties.

As a head server, you require experience in closing and settling cash registers, credit card machines and point-of-sale systems at the end of each shift.

1)

Monitoring dining area activities:
This includes food ordering, serving and related tasks.

They consider the season, weather and customer preferences when planning menus.

4)

Training new employees:
They show new servers the accepted behavior, timing and work ethics to follow during their shifts.

This enhances a client's experience and opinion of a restaurant or hotel.

2 years of restaurant/ banquet experience.

A passion and commitment to hospitality, teamwork, and fun.

Flexible scheduling to support work/life balance

In-house hospitality and culinary training programs