Supervising and Coordinating Service:
Managing servers, bussers, and other service staff, ensuring smooth and efficient operations within the dining area.
Guest Experience:
Greeting guests, seating them, taking orders, and ensuring prompt and efficient service.
Training and Mentoring:
Training new staff members and providing guidance to existing team members.
Inventory Management:
May assist with inventory of food, beverages, and supplies.
Problem Solving:
Addressing and resolving customer complaints or issues, and handling any conflicts that may arise.
Menu Knowledge:
Possessing a thorough understanding of the menu, including daily specials, and being able to answer guest questions.
Sales and Upselling:
Promoting and suggesting menu items, beverages, and special offers to maximize revenue.
Maintaining Standards:
Ensuring cleanliness, proper table settings, and adherence to health and safety regulations.
Communication:
Liaising between the service staff and the kitchen to ensure smooth food and beverage service.
Reporting:
Preparing reports on dining room activities, guest feedback, and staff performance to management.
Team Leadership:
Fostering a positive and collaborative work environment.
Opening and Closing Duties:
May be involved in opening and closing procedures, including setting up supplies and ensuring the dining area is clean and secure.