Operational Leadership: Supervise front-of-house staff, including waiters and stewards, during shifts to maintain high standards of service.
Guest Service Excellence: Greet guests, manage seating and reservations, and resolve complaints or special requests to ensure satisfaction.
Staff Training & Supervision: Conduct pre-shift briefings, train current team members, and ensure the team adheres to SOPs.
Menu & Sales Management: Promote upselling to increase revenue, assist with menu planning, and communicate special requests to the kitchen.
Hygiene & Safety: Ensure the cleanliness of the dining area and adherence to food safety standards
Upselling and cross-selling