Head waiter/head waitress jobs in Finland
Head waiters/waitresses manage the food and beverage service in a hospitality outlet or unit. They are responsible for the customer's experience. Head waiters/waitresses coordinate all actions involving customers such as welcoming guests, ordering, delivering the food & beverages and supervise financial transactions.
Head waiter/head waitress – how much is the pay in Finland?
What the trade paid in 2024
| Median | 15.63 €/h |
|---|---|
| Bottom tenth | 11.80 €/h |
| Top tenth | 22.54 €/h |
| Employees | 19,202 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 15.53 €/h | 13,622 |
| Men | 15.94 €/h | 5,580 |
Head waiter/head waitress - Which skills are essential?
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
Maintain and improve employees' performance by coaching individuals or groups how to optimise specific methods, skills or abilities, using adapted coaching styles and methods. Tutor newly recruited employees and assist them in the learning of new business systems.
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Oversee that the billing procedure after a service is handled correctly.
Build a lasting and meaningful relationship with customers in order to ensure satisfaction and fidelity by providing accurate and friendly advice and support, by delivering quality products and services and by supplying after-sales information and service.
Welcome guests in a friendly manner in a certain place.
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
Offer recommendations to guests on meal and drink items available for special events or parties in a professional and friendly manner.
Oversee all personnel and processes to comply with health, safety and hygiene standards. Communicate and support alignment of these requirements with the company's health and safety programmes.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
Help VIP-guests with their personal orders and requests.
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
Perform great attention to all steps in the creation and the presentation of a qualitative product.
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
Control the menu in order to ensure that prices are correct and up-to-date.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Evaluate customer's comments in order to find out whether customers feel satisfied or dissatisfied with the product or service.
Oversee the quality and safety of food served to visitors and customers according to food standards.
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
Plan staff time and shifts to reflect the demands of the business.
Inform staff on changes to the menus to ensure they have a good understanding of the dishes, their ingredients and possible allergens.
Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.
Aid clients with special needs following relevant guidelines and special standards. Recognise their needs and accurately respond to them if needed.
Accept payments such as cash, credit cards and debit cards. Handle reimbursement in case of returns or administer vouchers and marketing instruments such as bonus cards or membership cards. Pay attention to safety and the protection of personal data.
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Apply standard opening and closing procedures for a bar, a store, a restaurant or a marketplace.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Control dining areas including their floor and wall surfaces, tables and serving stations and ensure appropriate cleanliness.
Ensure all employees are providing excellent customer service in accordance to company policy.
Head waiter/head waitress - Which skills are useful but not essential?
Instruct customers about origins, characteristics, differences in flavours and blends of tea products.
The varieties of sparkling wines and their match with food products.
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
Evaluate how much stock is used and determine what should be ordered.
Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.
Execute customers' reservations in accordance to their schedules and needs by phone, electronically or in person.
Instruct customers about origins, characteristics, differences in flavours and blends of coffee products.