Team Leadership: Provide leadership and direction to the front-of-house staff, including waiters, waitresses, hosts/hostesses, and other service personnel. Delegate tasks, set performance expectations, and motivate team members to deliver exceptional service. Shift Management: Manage the daily operations of the restaurant during your assigned shifts, including opening and closing procedures, staff scheduling, and shift assignments. Ensure that the restaurant is adequately staffed to meet guest demand and maintain service standards. Guest Relations: Interact with guests, greet them upon arrival, and ensure that their dining experience meets or exceeds their expectations. Handle guest inquiries, complaints, and special requests professionally and effectively, striving to resolve issues to their satisfaction. Order Coordination: Oversee the flow of orders from the kitchen to the dining area, ensuring that food and beverages are delivered promptly and accurately to guests. Coordinate with kitchen staff and expeditors to maintain efficient service and minimize wait times. Table Assignments: Manage table seating and assignments to optimize table turnover and accommodate guest reservations and walk-ins. Monitor table rotations and allocate seating based on server sections, guest preferences, and table availability. Upselling and Recommendations: Train and coach staff on upselling techniques and menu knowledge to maximize sales and enhance the guest experience. Encourage servers to recommend specials, promotions, and premium menu items to increase revenue. Quality Control: Maintain high standards of food quality, presentation, and service throughout the dining area. Conduct regular inspections of tables, settings, and service stations to ensure cleanliness, organization, and adherence to service protocols. Training and Development: Provide training, guidance, and ongoing support to front-of-house staff to enhance their skills, knowledge, and performance. Conduct pre-shift meetings to review service expectations, menu updates, and special instructions. Inventory Management: Monitor inventory levels of tableware, linens, condiments, and other supplies, and reorder as needed to ensure smooth service operations. Keep track of breakage, loss, and waste and implement measures to minimize inventory costs. Revenue Optimization: Monitor sales performance, analyze trends, and identify opportunities to increase revenue and profitability. Implement strategies such as suggestive selling, menu engineering, and pricing adjustments to maximize sales and average check size. Health and Safety Compliance: Ensure compliance with health and safety regulations, sanitation standards, and restaurant policies to maintain a safe and hygienic environment for guests and staff. Conduct regular inspections and address any issues promptly. Conflict Resolution: Mediate conflicts and disputes among staff members or between staff and guests, using effective communication and conflict resolution techniques. Address issues of misconduct, insubordination, or performance deficiencies in accordance with company policies.