Key Responsibilities:

Guest Service Management

• Greet and interact with guests to ensure satisfaction.

• Handle guest complaints or feedback promptly and professionally.

• Ensure personalized and attentive service at all times.

Team Supervision

• Supervise stewards, waiters, and service staff during shifts.

• Allocate duties and monitor staff performance.

• Train and motivate team members to maintain service excellence.

Operational Duties

• Ensure tables are set up as per standards (cutlery, crockery, linen).

• Monitor order taking, serving, and table clearance.

• Coordinate between the kitchen and service team for smooth operations.

• Assist in menu presentation and upselling food & beverages.

Compliance & Standards

• Maintain hygiene, safety, and cleanliness on the restaurant floor.

• Ensure SOPs (Standard Operating Procedures) are followed.

• Monitor billing and cashiering when required.

Reporting

• Report daily operations, issues, and guest feedback to the Restaurant Manager.

• Assist in staff scheduling and duty rosters.