Your Key Responsibilities:
Supervise and guide the waitstaff, ensuring that service is productive, friendly, and attentive to guest needs.
Coordinate with the kitchen team to ensure timely and accurate delivery of orders.
Manage table reservations, seating arrangements, and guest inquiries to optimize the dining experience.
Monitor the dining area to maintain cleanliness, ambiance, and adherence to health and safety regulations.
Train and mentor junior staff, ensuring they adhere to service standards and company policies.
Address and resolve guest complaints or special requests with professionalism and courtesy.
Assist in inventory management, including monitoring stock levels and placing orders as needed.
Collaborate with the F&B; Manager to implement current service strategies and menu offerings.