--Customer Service & Experience: Greet guests, explain menu items/ingredients, take orders efficiently, and resolve complaints to ensure satisfaction.
Staff Supervision: Lead and train service staff, assign stations, and conduct staff briefings
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Operational Control: Coordinate with the kitchen for timely food service, oversee table settings (mise-en-place), and maintain safety/cleanliness standards.
Administrative Duties: Process bills and payments, manage table reservations, and monitor inventory levels for reordering.
Quality Assurance: Monitor food and beverage service to ensure it meets establishment standards.