Mise-en-place: Set up tables with clean linen, polished cutlery, proper glassware, and condiments before every service shift.
Guest Service: Welcome guests warmly, assist with seating, hand out menus, and introduce daily specials.
Order Taking: Take accurate food and beverage orders manually or via the restaurant’s POS (Point of Sale) billing software.
Upselling: Actively recommend appetizers, specialized mocktails/cocktails, and desserts to maximize the average order value.
Service Delivery: Coordinate with the kitchen team to pick up food items hot and fresh, serving them according to standard operating procedures (SOPs).
Clearance & Hygiene: Promptly transparent soiled dishes and glassware from tables; ensure the station remains clean and uncluttered.
Billing: Present correct invoices to guests, process payments (Cash, Cards, UPI, or corporate wallets), and ensure accurate cash handling.