Head Waiter/Waitress – Banquet & Catering

About the role

The Head Waiter/Waitress leads the service team during banquet events and catering operations, ensuring seamless execution and high guest satisfaction. This position coordinates uniforms, site inductions, and event paperwork while acting as the main liaison between event managers and other department heads.

Key responsibilities

• Arrange table settings, buffet stations, bars and service points according to Banquet Event Orders (BEOs).
• Inspect venue cleanliness and set‑up before guest arrival.
• Deliver smooth, timely food and beverage service while maintaining high guest satisfaction.
• Attend personally to VIP guests, handling special requests discreetly and professionally.
• Monitor staff grooming, hygiene and uniform compliance.
• Conduct site inductions for agency staff, complete timesheets and hand over documentation to Banquet Managers.
• Supervise and coordinate event staff throughout banquets and catering events.
• Oversee closing duties: clearing, cleaning, napkin counting, uniform return and equipment polishing.
• Maintain inventory of banquet supplies, equipment and linen.

Required profile

• High school diploma or equivalent; hospitality or food‑and‑beverage diploma preferred.
• Certificate in food safety, hygiene or civil‑defense training is an advantage.
• Fluent English; Arabic or other language is a plus.
• 4–6 years of food‑and‑beverage service experience in hotels, banquets or catering.
• At least 1 year in a junior supervisory role (team leader, captain or head waiter/waitress) managing large‑scale events.
• Experience handling VIP/VVIP guests and knowledge of protocol and etiquette.
• Familiarity with various service styles such as buffet, plated, silver and butler service.