Staff Supervision: Supervise and coordinate the activities of the serving staff, including waiters, waitresses, and busboys. Assign duties, delegate tasks, and provide guidance to ensure efficient and effective service. Training and Development: Train new serving staff members on restaurant policies, procedures, and customer service standards. Provide ongoing training and support to help staff members develop their skills and excel in their roles. Guest Relations: Interact with guests in a friendly and professional manner, welcoming them to the restaurant, seating them at their tables, and ensuring that their dining experience meets their expectations. Address any concerns or complaints promptly and courteously. Order Management: Oversee the order-taking process, ensuring that orders are accurately recorded and transmitted to the kitchen in a timely manner. Coordinate with kitchen staff to ensure that orders are prepared and served promptly. Table Management: Manage table assignments, reservations, and seating arrangements to optimize seating capacity and ensure a smooth flow of guests. Monitor table turnover and wait times to minimize guest wait times and maximize revenue. Upselling and Promotion: Promote daily specials, seasonal offerings, and additional menu items to guests, using suggestive selling techniques to increase sales and enhance the dining experience. Provide information about featured wines, cocktails, or desserts to encourage upselling. Problem Resolution: Handle guest complaints, concerns, or special requests with professionalism and diplomacy. Address any issues promptly and proactively seek solutions to ensure guest satisfaction and retention. Cash Handling: Handle cash transactions, process payments, and reconcile cash drawers at the end of each shift. Ensure accuracy in cash handling procedures and compliance with restaurant policies and procedures. Collaboration with Kitchen Staff: Maintain open communication and collaboration with kitchen staff to ensure smooth coordination between the front and back of house. Communicate guest preferences, special requests, and order modifications to the kitchen staff accurately. Quality Control: Monitor the quality of food, presentation, and service throughout the dining experience. Conduct periodic inspections of tables, dining areas, and restrooms to ensure cleanliness, orderliness, and compliance with hygiene standards.