Responsibilities:

1. Guest Relations: Greet guests warmly, establish rapport, and ensure their needs are met throughout their dining experience.
2. Service Excellence: Supervise and support the front-of-house team to deliver seamless service, maintaining high standards of quality and efficiency.
3. Team Leadership: Provide guidance, training, and motivation to staff members, fostering a positive work environment and a culture of teamwork.
4. Table Management: Coordinate seating arrangements, manage reservations, and oversee table turnover to optimize efficiency and guest satisfaction.
5. Problem Resolution: Address guest concerns and complaints promptly and effectively, demonstrating a commitment to resolving issues and ensuring guest satisfaction.
6. Menu Knowledge: Possess a comprehensive understanding of the menu offerings, including ingredients, preparation methods, and dietary restrictions, to assist guests in making informed choices.
7. Salesmanship: Promote specials, upsell menu items, and recommend wine pairings to enhance the dining experience and increase revenue.
8. Operational Support: Collaborate with kitchen staff and management to streamline service flow, maintain cleanliness and organization, and uphold food safety standards.
9. Communication: Maintain open lines of communication with all team members, providing updates, feedback, and instructions as needed to ensure a cohesive and efficient operation.
10. Compliance: Adhere to all company policies, procedures, and regulations, including health and safety guidelines, to maintain a safe and compliant work environment.