Head Waiter

Company Description The Cocochine is a newly opened restaurant created by Chef Larry Jayasekara in a restored historic mews house at 27 Bruton Place, just off London’s Berkeley Square. The four-story property has been carefully renovated and reimagined to offer a refined, guest-focused dining experience. Named after an affectionate term for co-founder Tim’s young daughter, the restaurant emphasizes detail and precision in its interior design. The main dining room features fully à la carte menus and exclusive table use at both lunch and dinner, ensuring an unhurried, attentive service environment. Team members join a setting that values craftsmanship, hospitality, and a thoughtful approach to fine dining.Role Description The Head Waiter is a full-time, on-site role based at The Cocochine in London, responsible for leading the front-of-house service and ensuring an exceptional guest experience. Day-to-day tasks include overseeing table service, coordinating with the kitchen and bar teams, guiding guests through the menu and wine selections, and maintaining high standards of presentation and hospitality. The Head Waiter will train and support waiting staff, manage reservations and seating plans, and ensure service runs smoothly throughout lunch and dinner. Additional responsibilities involve monitoring guest feedback, upholding health and safety standards, and contributing to a culture of professionalism, respect, and continuous improvement.Qualifications Strong customer service skills, with a focus on guest satisfaction and relationship building.Knowledge of food & beverage and food service operations, ideally in high-end or fine dining environments.Excellent communication skills for clear interaction with guests and coordination with kitchen and front-of-house teams.Basic understanding of cooking and culinary terminology to explain menu items accurately and support guest choices.Previous experience as a Head Waiter, Supervisor, or senior front-of-house team member in a restaurant.Ability to lead, train, and motivate a diverse team while maintaining a respectful, inclusive work environment.Strong organizational skills, attention to detail, and the ability to remain calm and professional under pressure.Flexibility to work lunch and dinner services, including weekends and evenings as required.Working knowledge of reservation and POS systems is beneficial.Formal hospitality training or relevant qualifications are an advantage but not essential.