Supervising Service Staff: Overseeing the waitstaff and assigning duties during service hours, ensuring efficient and effective service delivery. Customer Service: Ensuring that guests are greeted, seated promptly, and provided with menus. Addressing any customer concerns or special requests during their dining experience. Order Taking and Coordination: Taking orders from customers accurately and communicating them promptly to the kitchen or bar staff. Ensuring that food and beverages are delivered to tables in a timely manner. Training and Development: Training new waitstaff on service standards, menu knowledge, and customer interaction. Providing ongoing coaching and support to maintain high service standards. Handling Reservations: Managing table reservations and ensuring that the restaurant's seating capacity is optimized to accommodate guests efficiently. Upselling and Promotion: Recommending specials, promotions, and additional menu items to enhance the dining experience and increase sales. Ensuring Cleanliness and Order: Monitoring the cleanliness and organization of dining areas, ensuring tables are set properly, and coordinating with cleaning staff for maintenance. Handling Payments: Processing payments from customers accurately and efficiently, including cash, credit cards, or other forms of payment. Resolving Issues: Addressing any customer complaints or issues promptly and professionally, aiming to resolve them to the customer's satisfaction. Inventory Control: Monitoring inventory levels of dining supplies such as cutlery, glassware, and linens. Reporting any shortages or discrepancies to management.