Team Leadership: Lead and motivate the waitstaff team, including servers, hosts/hostesses, and busboys/busgirls. Provide training, guidance, and support to ensure that team members perform their duties effectively and deliver exceptional service. Guest Reception: Greet guests as they arrive, escort them to their tables, and assist with seating arrangements. Anticipate and accommodate special requests or preferences to enhance the guest experience. Order Management: Coordinate with the kitchen staff to ensure accurate and timely preparation of food orders. Communicate special requests, dietary restrictions, and modifications to the kitchen team to ensure that guests' needs are met. Menu Knowledge: Have a thorough understanding of the restaurant's menu offerings, including ingredients, preparation methods, and presentation. Provide recommendations and descriptions of menu items to guests and answer any questions they may have. Upselling: Encourage guests to explore additional menu options, beverages, or special promotions to increase sales and revenue. Use suggestive selling techniques to enhance the dining experience and increase guest satisfaction. Service Standards: Maintain high standards of service quality, cleanliness, and professionalism in the dining area. Ensure that tables are set up correctly, and the ambiance is welcoming and inviting for guests. Problem Resolution: Address any guest complaints, concerns, or issues in a prompt and courteous manner. Take proactive steps to resolve problems and ensure that guests leave satisfied with their experience. Payment Handling: Oversee the handling of guest payments, including processing credit card transactions, handling cash payments, and issuing receipts. Ensure accuracy in billing and adherence to cash handling procedures. Shift Coordination: Coordinate with the restaurant manager or supervisor to ensure smooth operations during each shift. Assign tasks, delegate responsibilities, and monitor performance to maintain efficiency and productivity. Training and Development: Conduct training sessions for new hires and ongoing training for existing staff to enhance their skills and knowledge of restaurant operations, service standards, and guest interactions. Health and Safety Compliance: Ensure compliance with health and safety regulations, food hygiene standards, and sanitation practices in the dining area. Monitor cleanliness, hygiene, and proper handling of food and beverages to maintain a safe and sanitary environment. Guest Feedback: Solicit feedback from guests about their dining experience and use this information to identify areas for improvement. Take proactive steps to address feedback and implement changes to enhance guest satisfaction.