Welcome guests and ensure a professional dining experience.
Manage table allocation, reservations, and guest seating as required.
Supervise stewards and service associates during restaurant operations.
Take food and beverage orders accurately and coordinate with the kitchen and bar.
Ensure timely service and proper presentation of food and beverages.
Handle guest requests, complaints, and feedback professionally.
Monitor table setup, cleanliness, mise-en-place, and service standards.
Ensure compliance with hygiene, food safety, and operational procedures.
Coordinate opening and closing duties and shift briefings.
Assist with billing, POS operations, and cash handling where required.
Train and guide junior team members.
Report operational issues, guest feedback, and stock shortages to management.