Team Leadership: Supervise, train, and motivate dining room staff to ensure high levels of performance and customer satisfaction.
Service Excellence: Ensure guests receive prompt, professional, and courteous service. Address and resolve any guest complaints or issues promptly.
Operations Management: Oversee daily operations of the dining room, including opening and closing procedures, seating arrangements, and table settings.
Coordination: Coordinate with kitchen staff to ensure timely and accurate delivery of food orders. Monitor food presentation and portion sizes.
Quality Control: Maintain high standards of hygiene, cleanliness, and safety in the dining area. Ensure compliance with health and safety regulations.
Inventory Management: Assist in managing inventory levels, conducting stock checks, and placing orders for supplies as needed.
Event Coordination: Assist in planning and executing special events, banquets, and functions.
Reporting: Prepare and maintain reports on staff performance, customer feedback, and operational metrics.
