- Guest Service: Greeting guests, explaining menu items, taking orders, and ensuring timely and accurate food and beverage service.
- Staff Management: Supervising and coordinating the activities of service staff, assigning duties, and ensuring staff adhere to grooming and service standards.
- Operational Efficiency: Managing the flow of service, coordinating with the kitchen, and ensuring smooth operations.
- Problem Solving: Addressing customer inquiries, concerns, and complaints promptly and professionally.
- Maintaining Standards: Ensuring cleanliness and hygiene standards, proper table setup, and adherence to service protocols.
- Training and Development: Training new hires on restaurant procedures and customer service standards.
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