A real shift
Lead the pre-shift, assign sections and check standards. During service they float, troubleshoot, take VIP tables and talk to the pass, then oversee close-down.
Skills that matter
- Floor leadership
- Problem solving
- Complaint handling
- Training staff
- Communication with the kitchen
Qualifications
- Level 3 Hospitality Supervisor apprenticeship
- WSET Level 2
- Level 2 Food Safety and Hygiene
Where it leads
- Head waiter
- Maître d'
- Assistant restaurant manager
- Restaurant manager
What we'd ask on the show
- The head waiter as the room's conductor
- Turning a complaint into a regular
- How the best floors talk without talking