Guest Service Excellence: Proactively checking with guests to ensure satisfaction, addressing complaints promptly, and ensuring high-quality food and beverage service.
Team Supervision & Training: Leading waitstaff, assigning stations, ensuring staff appearance aligns with standards, and conducting training.
Operations Management:
Overseeing table setup ("Mis-en-place") and cleanliness before service.
Order Taking & Sales: Managing table service, assisting with menu selections, and utilizing upselling techniques to increase sales.
Billing & Coordination: Presenting bills, processing payments, and coordinating closely with the kitchen team to ensure timely service.
Inventory & Hygiene: Monitoring cutlery and crockery inventory, maintaining safety and sanitation regulations