Oversee the smooth functioning of the restaurant floor during service hours. Assign tasks to waitstaff and ensure they are carried out efficiently. Maintain a high standard of service and hospitality, ensuring guest satisfaction. 2. Customer Interaction: Welcome guests warmly upon arrival, escort them to their tables, and provide menus. Attend to guest inquiries, special requests, and complaints promptly and courteously. Ensure a personalized dining experience for each guest, anticipating their needs and preferences. 3. Order Management: Take orders accurately and relay them to the kitchen promptly. Coordinate with the kitchen staff to ensure timely preparation and delivery of food. Monitor the quality and presentation of dishes before they are served to guests. 4. Team Leadership: Provide guidance and support to the waitstaff, fostering a positive work environment. Conduct pre-service briefings to communicate menu specials, seating arrangements, and other relevant information. Train new staff members on service standards, menu items, and restaurant procedures. 5. Up-selling and Revenue Generation: Suggest menu items, beverages, and specials to guests, actively promoting upselling opportunities. Maximize sales by effectively communicating the restaurant's offerings and encouraging add-on purchases. 6. Hygiene and Safety Compliance: Ensure compliance with food safety regulations, hygiene standards, and restaurant policies. Monitor cleanliness and organization in the dining area, addressing any issues promptly.