- Supervise areas: Oversee both the front-of-house (dining room) and back-of-house (kitchen).
- Manage flow: Check reservations, greet guests, and fix any problems during service.
- Handle issues: Resolve customer complaints quickly and politely. [1, 2, 3, 4, 5]
Staff Management
- Hire and train: Interview, onboard, and train recent team members.
- Create schedules: Make shift rosters that cover busy times while keeping labor costs low.
- Lead the team: Motivate workers, monitor performance, and solve conflicts.