Job Description

Responsibilities

Staff Supervision:

Oversee and coordinate dining room staff, including scheduling, training new employees, and ensuring service and grooming standards are met.

Customer Service:

Greet guests warmly, assist with seating and reservations, take orders accurately, and ensure food and beverages are served promptly and correctly. Address and resolve customer complaints and requests in a timely and professional manner.

Operational Management:

Manage the day-to-day operations of the dining area, ensuring a smooth workflow. Coordinate between the service staff and the kitchen to ensure timely preparation and delivery of food and drinks.

Quality Control:

Monitor and maintain high standards for service quality, food presentation, and cleanliness of the dining area, including tables, utensils, and other equipment.

Inventory and Supplies:

Maintain inventory levels for necessary supplies and ensure equipment is ready and stocked.

Sales and Training:

Assist in promoting sales by upselling menu items and training new staff to meet service standards.

Safety and Hygiene:

Implement and monitor health, safety, and hygiene protocols to ensure a safe environment for both guests and staff.
Required Skills and Qualifications


Excellent communication and interpersonal skills. Strong leadership and organizational skills. Ability to remain calm and perform well under pressure. Proficiency in handling customer complaints and resolving conflicts. Thorough knowledge of menu items, preparation, and service techniques. Experience in the food and beverage or hospitality industry, often with a minimum of 3-5 years. * Basic food hygiene certificate is often required.