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.
