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Key Responsibilities:

• Team Leadership:

• Supervise and coordinate the activities of the waitstaff to ensure efficient and effective service.
• Train and mentor new staff members, ensuring they understand and follow hotel service standards and procedures.
• Conduct regular briefings with the service team to communicate daily specials, guest preferences, and other relevant information.

Guest Service:

• Greet guests warmly and ensure they are seated promptly.
• Take orders and provide recommendations based on guest preferences and menu knowledge.
• Ensure that all guest requests and dietary requirements are met promptly and accurately.
• Address and resolve any guest complaints or concerns in a courteous and professional manner.

Service Management:

• Oversee the setup and cleanliness of the dining area, including tables, chairs, and service stations.
• Coordinate with the kitchen staff to ensure timely and accurate delivery of food orders.
• Monitor the flow of service and make adjustments as necessary to maintain a high level of efficiency and guest satisfaction.
• Manage the opening and closing duties of the restaurant, ensuring all tasks are completed properly.

Quality Control:

• Ensure that all food and beverages are served according to hotel standards, including presentation and temperature.
• Regularly check the quality of food and beverages served to guests.
• Maintain a clean and organized work environment, adhering to health and safety regulations.

Inventory and Supplies:

• Monitor and manage inventory levels of service-related items, including utensils, linens, and glassware.
• Coordinate with the restaurant manager to order and restock supplies as needed.
• Implement cost-effective practices to manage resources and minimize waste.

Financial Responsibilities:

• Assist with processing guest payments accurately and efficiently.
• Ensure proper handling of cash and credit transactions, maintaining a balanced cash register.
• Assist in managing budgets and controlling costs related to the dining room operations.

Qualifications:

• Experience:

• Minimum of 3-5 years of experience in a supervisory role in a restaurant or hotel dining environment.
• Proven track record of delivering high-quality customer service.

Skills:

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• High level of attention to detail and commitment to excellence.
• Ability to multitask and work effectively under pressure.
• Strong organizational and problem-solving abilities.

Education:

• High school diploma or equivalent required.
• Bachelors degree in hospitality management or a related field preferred.

Certifications:

• Food safety certification preferred.
• Responsible alcohol service certification

Physical Requirements:

• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects (up to 30 lbs).
• Flexibility to work evenings, weekends, and holidays as needed.

Work Environment:

• Fast-paced, dynamic environment.
• Regular exposure to hot and cold temperatures, cleaning chemicals, and food preparation equipment.
• Collaborative work with other staff members to provide excellent guest service.

Apply Now

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