Head Waiter / Service Captain

Head Waiter / Service Captain To elevate the guest experience by creating memorable relationships, driving hospitality standards, and bringing positive energy to every service. The Service Captain serves as a leader on the floor, ensuring guests feel welcomed, recognized, and cared for while supporting the team in delivering exceptional service.

Key ResponsibilitiesGuest Experience

  • Welcome and engage with guests throughout service.
  • Build relationships with regular and VIP clientele.
  • Remember guest preferences and important details.
  • Assist with special occasions and guest requests.
  • Handle service recovery and guest concerns professionally.
  • Ensure every table leaves with a positive final impression.
Leadership
  • Lead by example during service.
  • Support and coach servers, runners, and support staff.
  • Help maintain service standards and consistency.
  • Assist management in identifying training opportunities.
  • Act as a point person during service when managers are occupied.
Revenue & Guest Retention
  • Encourage repeat business through relationship building.
  • Assist with strategic upselling and guest recommendations.
  • Promote special events and experiences.
  • Help grow the restaurant's VIP and regular guest base.
Service Standards
  • Monitor dining room flow.
  • Ensure table maintenance standards are followed.
  • Assist in maintaining cleanliness and presentation.
  • Support pacing and communication between FOH and BOH.
Ideal Candidate
  • Naturally charismatic and energetic.
  • Lights up a room when they enter.
  • Passionate about hospitality and people.
  • Strong emotional intelligence.
  • Excellent communicator.
  • Professional and polished appearance.
  • Highly organized under pressure.
  • Respected by peers and guests alike.
  • Driven to create memorable experiences.
Success Metrics
  • Guest feedback and online reviews.
  • Repeat guest frequency.
  • VIP guest development.
  • Team engagement and support.
  • Service standard compliance.
  • Contribution to overall guest satisfaction.
Chef de Rang Principal / Capitaine de Service Le Chef de Rang Principal est un ambassadeur de l'expérience Dorsia. Son rôle est de créer une énergie positive en salle, développer des relations authentiques avec les clients et assurer un niveau d'hospitalité exceptionnel à chaque service.

Il agit comme un leader sur le plancher, soutient l'équipe et contribue activement à fidéliser la clientèle en offrant une expérience chaleureuse, personnalisée et mémorable.

Responsabilités principalesExpérience client

  • Accueillir et reconnaître les clients réguliers, VIP et nouveaux visiteurs.
  • Créer des liens authentiques avec les clients afin de favoriser leur fidélisation.
  • Effectuer des visites de table tout au long du service.
  • Anticiper les besoins et résoudre les situations délicates avec professionnalisme.
  • Assurer un départ chaleureux et personnalisé à chaque client.
  • Contribuer à faire de chaque visite une expérience mémorable.
Leadership en salle
  • Agir comme modèle de professionnalisme et d'hospitalité.
  • Soutenir les serveurs, commis, hôtes et autres membres de l'équipe pendant le service.
  • Participer à l'intégration et à la formation des nouveaux employés.
  • Maintenir les standards de service et de présentation de Dorsia.
  • Servir de référence sur le plancher lorsque la direction est occupée.
Développement de la clientèle
  • Développer les relations avec les clients réguliers et les invités importants.
  • Contribuer à augmenter le taux de retour des clients.
  • Promouvoir les événements, expériences et offres spéciales du restaurant.
  • Identifier les opportunités d'améliorer l'expérience globale des invités.
Excellence opérationnelle
  • Veiller à la fluidité du service et à la communication entre les équipes.
  • Maintenir les standards de mise en place, de propreté et de présentation.
  • Participer au bon déroulement du service et au respect des procédures établies.
  • Soutenir la direction dans l'atteinte des objectifs du restaurant.
Profil recherché
  • Personnalité énergique, positive et rassembleuse.
  • Capacité naturelle à illuminer une pièce et mettre les gens à l'aise.
  • Excellentes habiletés relationnelles et communicationnelles.
  • Passion sincère pour l'hospitalité.
  • Présentation professionnelle et soignée.
  • Sens développé du détail et du service.
  • Leadership positif et esprit d'équipe.
  • Grande intelligence émotionnelle.
  • Bilinguisme français et anglais.
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