### 2. Key Duties & Responsibilities

A. Service & Guest Experience

- Supervise all service staff: waiters, hosts, bussers, barbacks during shifts

- Greet guests, manage seating, and handle VIP or large party requests

- Monitor table turns, service speed, upselling, and menu knowledge

- Handle guest complaints or escalations immediately to maintain satisfaction

- Ensure dining area, tables, and presentation standards are maintained at all times

B. Team Leadership

- Conduct pre-shift briefings: specials, 86’d items, service targets, standards

- Assign sections, side work, and break schedules fairly

- Train and coach new and existing staff on POS, service steps, and SOPs

- Enforce grooming, uniform, and conduct standards

- Address staff issues and report major HR matters to management

C. Operations & Compliance

- Open/close the restaurant: checklists, cash floats, equipment, alarms

- Ensure food safety, hygiene, and health code compliance in FOH areas

- Coordinate with kitchen on pacing, order accuracy, and comp/voids

- Monitor stock: glassware, cutlery, linen, condiments. Report shortages/wastage

- Follow cash handling, billing, and void procedures with zero tolerance for errors

D. Administration & Reporting

- Prepare shift reports: sales, attendance, complaints, incidents, breakage

- Assist with inventory counts and supply requisitions

- Track KPIs: guest feedback, average check, table turnover, labor cost

- Ensure all checklists and logs are completed and submitted daily