Role in Brief :

To coordinate and supervise the guest relation and food orders to ensure exceptional service and ultimate customer satisfaction. To promptly and warmly greet and direct guests to their tables based on availability or desired seating arrangements, explain the concept , make recommendations to menu items, and sell more items as per guest preference and allergy requirements.

Accountabilities ( Technical competencies) or the " What To Do":

• Promptly and warmly greets and directs guests to their tables based on availability or desired seating arrangements.
• Create an overall enjoyable dining experience and promotes a safe, clean and neat environment for guests and other associates.
• Gets along well with others, demonstrates flexibility and patience; possesses an interest in people.
• Maintains a high level of sensitivity and confidentiality regarding personal or medical information that is shared.
• Supervises the activities of food runners in the dining room to ensure proper customer service, food handling and sanitation procedures are followed.
• Works with staff of other departments to perform job duties and during special events or functions.
• Always comply to approved SOPs ( Standard Operations Procedures) and report any SOP deviation to the line manager .
• Demonstrates knowledge of emergency safety procedures and helps evacuate guests to safety in the event of fire or another emergency.
• Assists with service, including occasional bussing and food service, while maintaining safe food handling and sanitation standards.
• Always ensure compliance with health, safety, and sanitation regulations.
• While performing the duties of this job, the incumbent is regularly required to travel by foot, waiting and standing for long and short periods of time.
• Perform cash and non cash payments accurately on the point of sale system and double checks on daily basis any payment variance to report immediately to the manager in charge.
• Follow the opening and closing checklists of the restaurant as explained in the SOP and suggest improvements to provide better guest experience
• To meet on daily basis with the team and discuss improvement steps to implement for the next day Work intimately with the kitchen staff and avoid any frictions or arguments that could negatively impact our guests or staff
• To safeguard the restaurant and Company reputation and follow all policies and procedures as per the signed code of conduct Welcome and acknowledge guests with disabilities and follow proper procedures to accommodate needs Maintain the integrity of Company proprietary information and protect Company assets. Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control Present menu, answer questions and make suggestions regarding food and beverage
• Relays orders to kitchen through POS and helps serve courses from kitchen and service bars
• Attend required training and meetings
• To treat teammates with respect and avoid any verbal or physical harassment or any provocative attitude toward others.
• To prevent risk injury in dining area, especially during crowded times ,
• train staff to prevent common hazards such as falls on slippery floors, and cuts from knives and other sharp objects,. Execute management instructions when required