- Guest Service: Welcome guests, manage reservations, escort them to tables, present menus, and offer food recommendations.
- Team Supervision: Conduct pre-shift briefings, assign tasks to waiters and bussers, monitor staff grooming and discipline, and train current service staff.
- Kitchen Coordination: Check food presentation and quality before it leaves the kitchen, and ensure smooth timing between courses.
- Section & Cleanliness Control: Inspect table settings, glassware, linen, and side stations to maintain hygiene and brand standards.
- Complaint Resolution: Monitor the dining room, check in with guests mid-meal, and quickly solve any service or food delays.
- Billing & Closing: Present final bills, process cash or card payments and complete end-of-shift reports