The HEAD WAITER is in charge of supervising the wait staff in teams of 3-4 waiters, ensuring that they provide prompt, efficient and courteous service to passengers at the fine dining venues. Candidates must have prior experience from fine-dining venues on land (5-star hotels and above), great knowledge of international cuisine menu and international beverages and wines to pair with the menus. They also assist the Restaurant Managers (Maitre D’s) in menu planning, ordering and inventory management.