Greeting and seating guests: Welcoming guests as they arrive, escorting them to their tables, and ensuring they are comfortable.

Managing reservations: Coordinating incoming reservations, ensuring tables are allocated efficiently, and maintaining an organized reservation system.

Coordinating service: Liaising between the kitchen and dining room staff to ensure smooth service, timely delivery of meals, and attention to special requests.

Guest relations: Addressing any guest concerns or special requests promptly and courteously, ensuring a positive dining experience.

Training and supervision: Training and supervising the front-of-house staff, including hosts, servers, and bussers, to maintain high service standards.

Maintaining the dining room: Overseeing the cleanliness, organization, and ambiance of the dining area, including table settings and décor.

Handling payments: Overseeing billing and payment processes, ensuring accuracy and efficiency in handling transactions.

Upselling: Recommending additional menu items or specials to enhance the guest experience and increase revenue.

Resolving conflicts: Handling any conflicts or issues that may arise among guests or staff members, striving to find satisfactory solutions.