Team Leadership: Leading and supervising the front-of-house staff, including waiters, waitresses, and hosts/hostesses, to ensure they perform their duties effectively and deliver excellent service to guests. Guest Relations: Greeting guests upon arrival, seating them promptly, and ensuring their needs are met throughout their dining experience. Handling guest inquiries, requests, and complaints in a professional and courteous manner. Order Management: Overseeing the order-taking process, ensuring accuracy in orders, and timely delivery of food and beverages to guests. Coordinating with the kitchen and bar staff to ensure efficient service. Training and Development: Providing training and guidance to front-of-house staff on service standards, menu knowledge, and customer interaction techniques. Conducting regular performance evaluations and providing feedback for improvement. Table Maintenance: Monitoring the cleanliness and appearance of tables, dining areas, and restrooms to ensure they meet the restaurant's standards of cleanliness and hygiene. Upselling and Promotion: Recommending menu items, daily specials, and promotions to guests, and encouraging upselling to increase revenue. Ensuring staff are knowledgeable about menu offerings and able to make appropriate recommendations. Shift Management: Managing restaurant shifts, including opening and closing procedures, staff scheduling, and ensuring adequate staffing levels to meet guest demand. Cash Handling: Overseeing cash handling procedures, including processing payments, handling cash transactions, and reconciling cash drawers at the end of each shift. Compliance and Safety: Ensuring compliance with health and safety regulations, food safety standards, and restaurant policies and procedures. Conducting regular inspections and addressing any issues promptly. Problem Resolution: Resolving any issues or conflicts that may arise during service, such as guest complaints, staff disputes, or operational challenges, in a timely and effective manner. Quality Control: Monitoring food and beverage quality, presentation, and portion sizes to ensure they meet the restaurant's standards of excellence. Addressing any concerns or discrepancies with kitchen or bar staff as needed. Customer Feedback: Soliciting feedback from guests about their dining experience, and using this feedback to identify areas for improvement and enhance overall guest satisfaction.