Key responsibilities
Staff leadership:
Supervise, train, and motivate service staff like servers and bussers to ensure they provide excellent service.
Guest services:
Greet guests warmly, seat them, and ensure they are attended to promptly and courteously. Handle guest inquiries, complaints, and special requests tactfully.
Operations management:
Coordinate dining room activities, including managing reservations, table assignments, and the flow of service between the front and back of house.
Quality control:
Maintain high standards of cleanliness and organization in the dining area. Enforce health, hygiene, and safety regulations.
Menu and sales:
Possess thorough knowledge of the menu to answer questions and make recommendations. Upsell menu items and promotions to maximize revenue.
Administrative duties:
Conduct pre-shift briefings, manage inventory and supplies, and handle billing and payment processing.
Required skills and qualifications
Leadership: Ability to lead, motivate, and train a team effectively.
Communication: Excellent verbal communication and interpersonal skills to interact with guests and staff professionally.
Problem-solving: Ability to handle unexpected issues and resolve guest complaints quickly and effectively.
Service-oriented: A strong focus on providing exceptional guest experiences and building customer loyalty.
Operational knowledge: Strong understanding of food and beverage service, hospitality standards, and health and safety regulations.
Technical skills: Proficiency with point-of-sale (POS) systems and basic computer skills.