Efficiently oversee and effectively manage assigned area of the floor.
Ensure that guest-service meets company’s highest standards and that customer-satisfaction is upheld as a matter of extreme importance.
Check table set-up, including soup sauces, and improve if needed.
Greet the guests with a smile, arrange comfortable seating of their choice, present the menu, introduce staff to the guests, ask for a special drink, take the order, report the order, deliver food at the right temperature on time, and have strong follow up with guests.
Make sure no delay occurs in the preparation of the guest-bill, and promptly check the same before presenting it to the guests, as quickly as possible – totally ruling out instances of late delivery of the bill to a guest and failure to recover bill.
Promptly respond to customer-complaints, taking appropriate action to solve the problem.
Assist FM, ARM, RM and OM, in organizing, arranging and physically conducting continual training of the current staff, always keeping record of the same. Also arrange and conduct orientation of newly recruited staff in “class-room and OJT settings” - & grade their performance from retention point of view.
Strongly believe in his/her own capacity building and improve upon his/her skills and knowledge of “food business operations”.
Understand and ensure that company policies/procedures/systems/flowcharts/checklists and JDs are adhered to, in true letter and spirit.
Have a good working knowledge of restaurant equipment & appliances and take good care of their maintenance.
Perform any other duty, as assigned by the management.