Supervise and guide Stewards, GSA, and other service staff during operations.
Ensure smooth and timely service to all guests.
Welcome guests and assist them with seating and menu selection when required.
Take guest orders accurately and communicate them clearly to the kitchen.
Coordinate closely with the kitchen to ensure timely preparation and service.
Monitor food and beverage quality before serving to guests.
Handle guest queries, requests, and complaints professionally.
Ensure proper table setup, cleanliness, and restaurant hygiene.
Monitor staff attendance, grooming, discipline, and work performance.
Allocate duties and sections to service staff as per operational requirements.
Ensure proper billing and coordinate with the cashier when required.
Check stock and report shortages or operational requirements to the manager.