Supervise and coordinate the activities of service staff (stewards, waiters, and housekeeping staff).
Ensure prompt, courteous, and professional guest service at all times.
Assign duties and monitor staff performance during shifts.
Maintain cleanliness, hygiene, and presentation standards in the dining area.
Greet guests, take feedback, and resolve complaints efficiently.
Assist in training and developing service staff to maintain service excellence.
Coordinate with the kitchen team for timely order execution and smooth service flow.
Ensure proper table setup, order-taking, and billing accuracy.
Monitor inventory of cutlery, crockery, and service equipment; report shortages.
Support in achieving restaurant sales targets through suggestive selling and guest engagement.
Adhere to company policies, safety standards, and operational procedures.