Key Responsibilities
Guest Experience & Service Excellence: Greet guests, manage reservations, and ensure they receive prompt, professional, and courteous service. Address and resolve guest complaints effectively.
Staff Leadership & Training: Supervise, train, and motivate service staff, fostering a positive work environment.
Operational Management: Oversee the daily dining room operations, including table assignments, service flow, and coordination with the kitchen staff.
Quality & Standards: Maintain high standards for food quality, presentation, cleanliness, and adherence to health and safety regulations.
Menu Knowledge: Have a thorough understanding of the menu and beverage offerings, providing recommendations and answering guest questions.
Inventory & Supplies: Manage food and beverage inventory and ensure stations are stocked.
Sales & Revenue: Promote and upsell menu items and special promotions to increase revenue.
Required Skills
Leadership: Ability to lead and motivate a team effectively.
Communication: Excellent verbal communication skills for interacting with guests and staff.
Customer Service: Strong focus on guest satisfaction and ability to build rapport with customers.
Organization & Attention to Detail: For managing operations, reservations, and maintaining standards.
Problem-Solving & Conflict Resolution: Skill in handling and resolving customer issues and conflicts.
Knowledge of Food & Beverages: Understanding of menus, ingredients, and proper service standards.