Key Responsibilities
Leadership & Staff Management:
Lead by example, brief staff, assign duties, train new hires, and ensure adherence to service standards.
Guest Experience:
Greet guests, explain menus, take orders, address concerns, personalize service, and ensure overall satisfaction.
Operational Oversight:
Manage reservations, table assignments, dining room flow, cleanliness, and coordinate with kitchen for timely service.
Inventory & Cost Control:
Monitor stock, assist with ordering, and manage inventory to control costs.
Problem Resolution:
Identify and resolve service issues or guest complaints calmly and effectively.
Core Duties
Supervising servers, hosts, and bartenders.
Conducting pre-shift meetings (briefings).
Monitoring food/beverage quality and presentation.
Presenting bills and handling payments.
Ensuring adherence to SOPs (Standard Operating Procedures).
Essential Skills
Strong leadership, communication, and interpersonal skills.
Ability to stay calm under pressure and multitask.
Excellent customer service and attention to detail.