Team Supervision: Supervise and coordinate the activities of the front-of-house staff, including servers, hosts/hostesses, and buspersons. Assign duties, provide guidance, and monitor performance to ensure efficient and attentive service. Guest Reception: Welcome guests as they arrive, escort them to their tables, and ensure that their seating preferences are accommodated. Provide menus, offer recommendations, and answer any questions about the menu or restaurant offerings. Order Taking: Assist servers with taking orders from guests, especially during peak dining hours or when the restaurant is busy. Ensure that orders are accurately recorded and transmitted to the kitchen in a timely manner. Service Coordination: Coordinate with kitchen staff to ensure that food orders are prepared and served promptly. Monitor the pace of service and communicate with the kitchen team to maintain smooth and efficient flow. Guest Satisfaction: Anticipate and address guest needs and preferences to ensure a positive dining experience. Respond promptly to any complaints or concerns, seeking to resolve issues and exceed guest expectations whenever possible. Upselling and Promotion: Promote special menu items, beverages, or promotions to guests, using suggestive selling techniques to increase sales and enhance the overall dining experience. Provide recommendations based on guest preferences and dietary restrictions. Table Maintenance: Oversee the cleanliness and appearance of tables, ensuring that they are properly set and maintained throughout the meal service. Coordinate with buspersons to clear tables efficiently and reset them for the next guests. Cash Handling: Handle cash transactions, process payments, and reconcile cash registers at the end of each shift. Ensure accuracy in bill calculation and provide receipts to guests in a timely manner. Training and Development: Train new front-of-house staff members on restaurant policies, procedures, and service standards. Provide ongoing coaching and feedback to improve performance and foster a positive work environment. Safety and Compliance: Enforce safety standards and sanitation protocols to maintain a clean and safe dining environment. Ensure compliance with health regulations, food safety guidelines, and alcohol service laws. Shift Management: Manage shift schedules, break times, and staffing levels to meet operational needs while optimizing labor costs. Coordinate with management to address any staffing issues or scheduling conflicts as they arise. Communication: Maintain open communication channels with kitchen staff, management, and other restaurant personnel to ensure effective coordination and problem resolution. Relay guest feedback, special requests, and operational issues in a timely manner.