Customer Service Excellence: Providing a welcoming and attentive dining experience for guests. Greeting patrons, seating them, and assisting with menu selections. Addressing customer inquiries, concerns, and special requests promptly and courteously. Team Leadership: Supervising and coordinating the activities of waitstaff and other front-of-house personnel. Assigning duties, providing training and guidance, and ensuring adherence to service standards and restaurant policies. Order Management: Taking and processing guest orders accurately and efficiently. Communicating orders to the kitchen staff and ensuring timely delivery of food and beverages to tables. Monitoring the pace of service to maintain guest satisfaction. Table and Reservation Management: Managing table reservations and seating arrangements to optimize dining room capacity and flow. Maintaining awareness of table turnover and managing waitlists during peak dining hours. Upselling and Recommendations: Suggesting menu items, daily specials, and beverage pairings based on guest preferences and restaurant offerings. Upselling additional menu items or promotions to enhance guest experience and increase sales. Quality Assurance: Ensuring food and beverages meet quality and presentation standards before being served to guests. Conducting final checks on food orders to verify accuracy and completeness. Problem Resolution: Resolving guest complaints or issues promptly and effectively. Addressing any service lapses, errors in orders, or dissatisfaction with professionalism and a commitment to guest satisfaction. Cash Handling and Billing: Processing guest payments accurately, including cash, credit card, or digital transactions. Reconciling checks, issuing receipts, and managing cash drawer responsibilities in compliance with restaurant procedures. Hygiene and Safety Compliance: Maintaining cleanliness and sanitation standards in dining areas, including tables, chairs, and service stations. Ensuring adherence to food safety regulations and health code requirements. Team Collaboration: Collaborating with kitchen staff, bartenders, and other restaurant personnel to ensure seamless coordination of service. Communicating guest preferences, special requests, and service updates to team members. Training and Development: Conducting ongoing training sessions for waitstaff on service techniques, menu knowledge, and customer interaction skills. Providing feedback and coaching to improve team performance and service efficiency. Inventory Management: Monitoring inventory levels of dining supplies, beverages, and condiments. Communicating inventory needs to management and assisting with stock replenishment as necessary.