leads the service team, ensuring high-quality guest experiences, mentoring junior staff, and handling complex orders or complaints
Key Responsibilities
- Service Leadership: Supervise, coordinate, and train new or junior waitstaff, acting as a mentor to ensure consistent, high-standard service.
- Customer Experience: Handle VIP guests, resolve complaints or special requests promptly, and build rapport to enhance customer satisfaction.
- Operational Control: Oversee table assignments, manage table turnover, and ensure efficient service flow.
- Sales Enhancement: Actively upsell and promote menu items, beverages, and specials.
- Administration & Safety: Monitor inventory, assist with scheduling, and strictly enforce hygiene, sanitation, and safety standards
Required Skills and Qualifications
- Experience: Proven experience (often 2–3+ years) in a restaurant setting, often needing experience in upscale or resort dining.
- Communication: Excellent interpersonal skills in English (and sometimes other languages, e.g., French) to interact with diverse guests and staff.
- Leadership: Strong ability to supervise, mentor, and work as a team leader.
- Physical Stamina: Ability to stand/walk for long periods and lift, reach, or carry heavy trays.
- Multitasking: Strong organizational skills to manage multiple tasks in a fast-paced environment.
Job Type: Full-time
Pay: ₹20,000.00 - ₹24,000.00 per month
Benefits:
- Food provided
- Leave encashment
- Paid time off
Work Location: In person
