1. Service Leadership:
- Lead the front-of-house staff during shifts, ensuring a high level of service and guest satisfaction.
- Set an example of professionalism, courtesy, and efficiency for the team.
- Assign tasks and responsibilities to staff and ensure they are completed effectively.
2. Guest Interaction:
- Greet and interact with guests, addressing inquiries, concerns, and special requests promptly and professionally.
- Ensure guest needs are met and exceeded, contributing to a positive dining experience.
3. Staff Supervision and Training:
- Assist in recruiting, training, and supervising front-of-house staff, including servers, hosts/hostesses, and bartenders.
- Conduct pre-shift briefings, provide guidance, and facilitate staff development.
- Ensure staff adherence to service standards and enforce company policies and procedures.
4. Operations Management:
- Collaborate with the Restaurant Manager/F&B Manager to manage daily restaurant operations, including reservations, table assignments, and seating arrangements.
- Monitor table turnover and dining room management to optimize occupancy and guest satisfaction.
- Assist in inventory control and stock management.
5. Financial Management:
- Assist in tracking and managing revenue, expenses, and billing accuracy.
- Handle guest billing, payments, and cash handling procedures.
- Report any discrepancies or issues promptly.
6. Menu and Beverage Knowledge:
- Maintain a comprehensive knowledge of the menu items and beverage offerings.
- Assist guests in making menu selections and recommend pairings.
- Communicate any menu updates or specials to the team and guests.
7. Health and Safety:
- Ensure compliance with health and safety regulations.
- Promote and enforce safety standards among staff.
- Address and report accidents or incidents according to company policies.
