Key Responsibilities Staff Supervision: Oversee and manage waitstaff and other stewards, providing guidance, training, and ensuring they adhere to service standards. Dining Operations: Coordinate the smooth running of dining services, including setting up dining areas, monitoring cleanliness, and managing logistics for events. Customer Service: Greet guests, provide menu recommendations, and handle inquiries, complaints, and special requests professionally to ensure a positive guest experience. Hygiene & Safety: Monitor and ensure compliance with health, safety, and hygiene regulations in the dining and kitchen areas. Inventory Management: Track inventory levels for cutlery, crockery, and napkins, reporting shortages and assisting with stock control. Cross-Departmental Coordination: Work with other departments, such as the kitchen, to ensure seamless service and efficient operations.

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Waiter / Steward