Guest Service: Greet guests, manage seating, take orders, offer recommendations, present bills, and resolve issues/complaints.
Staff Supervision & Training: Oversee servers, bussers, and other staff; train new hires on protocols, menu, and service standards; ensure team coordination.
Operations Management: Manage reservations, coordinate with kitchen, monitor dining area cleanliness, and ensure smooth service.
Standards & Compliance: Maintain hygiene, safety, and service quality, ensuring adherence to restaurant policies.