Guest Experience Management: Oversee the dining experience for guests, ensuring that their needs are met promptly and professionally. Greet guests upon arrival, assist with seating arrangements, and address any inquiries or special requests they may have. Staff Supervision: Direct and supervise the activities of the restaurant staff, including servers, hosts/hostesses, and bussers. Delegate tasks, provide guidance, and ensure that service standards are consistently upheld. Order Coordination: Manage the flow of orders between the dining room and kitchen, ensuring that food and beverages are delivered to guests in a timely manner. Coordinate with kitchen staff and expediters to maintain efficient service. Table Management: Monitor table turnover, seating capacity, and reservation status to optimize seating arrangements and accommodate guest preferences. Ensure that tables are properly set up, maintained, and cleared throughout service. Menu Knowledge: Possess in-depth knowledge of the menu offerings, including ingredients, preparation methods, and special dietary considerations. Assist guests with menu selections and provide recommendations as needed. Upselling and Cross-Selling: Encourage upselling and cross-selling of menu items and beverages to enhance the guest experience and maximize revenue. Train staff on effective sales techniques and monitor their performance. Billing and Payment Processing: Oversee the billing process, including the accurate calculation of checks, processing of payments, and distribution of receipts. Handle any billing inquiries or discrepancies with professionalism and efficiency. Training and Development: Provide training, coaching, and feedback to restaurant staff to enhance their service skills, product knowledge, and professionalism. Conduct regular performance evaluations and identify opportunities for improvement. Problem Resolution: Address any guest complaints or service issues promptly and effectively. Listen attentively to guest feedback, apologize for any shortcomings, and take appropriate corrective actions to resolve issues and ensure guest satisfaction. Health and Safety Compliance: Ensure compliance with health and safety regulations, sanitation standards, and food handling practices. Monitor cleanliness and hygiene throughout the restaurant and enforce protocols to maintain a safe environment for guests and staff. Shift Management: Manage restaurant shifts effectively, including opening and closing procedures, staff scheduling, and shift transitions. Coordinate with management and other departments to ensure seamless operations. Team Communication: Foster open communication and teamwork among restaurant staff members. Keep staff informed of any changes or updates to policies, procedures, or menu offerings.