Guest Service: Greet guests warmly, recommend menu items or wine, and ensure satisfaction throughout the meal.
Floor Supervision: Oversee assigned table sections, check cleanliness, and coordinate proper service timing.
Kitchen Coordination: Act as a bridge between chefs and servers to communicate special requests or food allergies.
Staff Management: Lead briefings, train junior servers on service standards, and guide daily workflows.
Problem Solving: Handle customer complaints calmly and quickly resolve any issues during service.
Prep and Setup: Check table settings, stock side stations (mise-en-place), and verify point-of-sale (POS) systems are ready.
Feedback Collection: Check in with diners on their experience and share notes with management.