Staff management
Supervise, train, and mentor the service staff, including waiters, bussers, and hosts.
Assign duties and responsibilities to staff members.
Create staff schedules and monitor attendance.
Conduct pre-meal briefings with the team.
Enforce restaurant policies, procedures, and dress codes.
Guest service and satisfaction
Greet and welcome guests, and ensure a positive dining experience.
Take orders, answer questions about menu items, and make recommendations.
Address and resolve guest complaints and concerns promptly and professionally.
Check with guests to ensure satisfaction with each food course.
Present the final bill and process payments accurately.
Promote and upsell menu items to maximize revenue.
Operations and coordination
Coordinate with the kitchen to ensure smooth service flow and timely order preparation.
Ensure food presentation and quality meet restaurant standards.
Monitor inventory and order supplies when necessary.
Maintain cleanliness and organization of the dining area and service equipment.
Implement and monitor health, safety, and sanitation procedures.
Reporting and administration
Record transactions and orders in the Point of Sale (POS) system.
Complete daily closing duties, including restocking and setting up for the next shift.
Prepare and submit reports on dining room activities and guest feedback.
Conduct performance evaluations for staff.
Assist with menu planning and cost control.