Guest Service: Greet guests, take detailed food and drink orders, offer menu recommendations, and ensure timely food delivery.
Floor Management: Oversee a specific section of tables and coordinate the sequence of food and beverage service.
Team Leadership: Brief, train, and guide junior servers, waiters Quality Control: Check that table settings, tableware, and the overall dining area are clean and meet hygiene standards.
Communication: Relay special dietary needs, allergies, and guest requests to the kitchen staff.
Problem Solving: Handle customer complaints promptly and professionally to guarantee satisfaction.