Guest service: Providing exceptional service to guests, ensuring their needs are met promptly and courteously throughout their dining experience. Team coordination: Coordinating with restaurant staff, including servers, hosts, and kitchen staff, to ensure smooth and efficient service. Seating management: Overseeing the seating of guests, managing reservations, and optimizing table turnover to accommodate as many guests as possible while maintaining service standards. Guest relations: Interacting with guests to ensure satisfaction, addressing any concerns or special requests, and providing recommendations or assistance as needed. Order coordination: Overseeing the flow of orders from the kitchen to the dining area, ensuring that food is delivered promptly and accurately to guests. Training and supervision: Training and supervising restaurant staff, including servers and hosts, to ensure they provide high-quality service and adhere to restaurant policies and standards. Problem-solving: Resolving any issues or conflicts that may arise during service, such as complaints, delays, or errors, in a professional and efficient manner. Upselling: Encouraging guests to explore the menu and consider additional items or upgrades, such as appetizers, desserts, or specialty drinks, to enhance their dining experience. Quality control: Monitoring the quality of food and service, conducting regular checks of tables and dining areas, and ensuring that cleanliness and presentation standards are maintained. Communication: Communicating effectively with restaurant management, kitchen staff, and other team members to ensure that service runs smoothly and that any issues or feedback are addressed promptly.