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QUALIFICATIONS AND JOB DESCRIPTION
OKU BODRUM
At OKU , we are committed to sourcing the best of local and international talent to cultivate our reputation for excellence. We are currently looking for a Head Waiter to join our team at our new hotel in Bodrum, Turkey.
This role presents an exciting opportunity to be part of a prestigious and rapidly growing hotel & lifestyle brand. The Head Waiter will be responsible for leading restaurant operations, managing the service team, and ensuring exceptional guest experiences.
You will be working from OKU’s newest luxurious location, opening in May 2025 in Bodrum, Turkey. This hands-on role invites the candidate to become part of an award-winning brand recognized for its commitment to quality and excellence.
ABOUT OKU
‘ OKU ’ is derived from the Japanese spiritual and architectural concept meaning ‘inner space’. OKU Hotels is a boutique collection of soulfully-curated, laidback luxury hotels, created for the modern traveler. Meticulously designed sanctuaries are conceived with barefoot luxury, local connections and slow living at heart.
OKU Hotels is headquartered in London, with current properties operating in Ibiza and Kos, and a confirmed pipeline of hotels set to open in Türkiye, Spain and the Maldives. OKU is targeting to own and/or operate a collection of over ten exquisite properties in new and captivating destinations worldwide, over the next five years.
Location: Bodrum, Turkey
RESPONSIBILITIES OF THE ROLE
Lead restaurant operations, organize and supervise the service team.
Greet guests professionally and provide food, beverage, and wine recommendations.
Ensure the quality of food and beverages served, maintaining high presentation standards.
Address guest requests and complaints, reporting feedback to management.
Oversee pre-service preparations, ensuring smooth service operations.
Organize departmental training sessions, contributing to team development.
Ensure compliance with hygiene and safety standards and supervise staff adherence.
Monitor stock levels, assist in order placement when necessary.
Manage guest complaints effectively, escalating issues when needed.
Schedule shifts and manage team rosters, ensuring optimal service coverage.
Follow all restaurant opening and closing procedures, completing necessary checks.
Perform additional duties as assigned by the department manager.
CANDIDATE REQUIREMENTS
Minimum 3 years of experience in hospitality, restaurant, or food & beverage service.
Strong leadership skills, with experience in team management.
Customer-focused approach, with a passion for exceptional guest service.
Excellent organization and time management skills.
Ability to work well within a team and adapt to flexible working hours.
Fluency in English (Additional language skills are a plus).
TECHNICAL AND BEHAVIORAL COMPETENCIES
Ability to enhance guest experiences.
Strong operational and leadership skills.
Attention to detail, problem-solving ability, and positive energy.
Ability to work under pressure in a fast-paced environment.
Full compliance with hygiene and safety regulations.