Leading Front-of-House Operations: Oversee and manage all aspects of front-of-house operations, including greeting and seating guests, managing reservations, and coordinating with the kitchen and serving staff to ensure efficient service.Guest Relations: Provide exceptional customer service by greeting guests warmly, assisting with inquiries and special requests, and resolving any issues or complaints in a professional and timely manner.Staff Supervision: Train, schedule, and supervise host/hostess staff, ensuring they adhere to company policies and provide excellent service to guests.Reservation Management: Manage reservation systems, including taking reservations, updating guest information, and ensuring accurate seating arrangements.Floor Management: Coordinate seating arrangements to optimize table turnover and maximize restaurant capacity while ensuring a positive guest experience.Communication: Maintain open communication with serving staff, kitchen staff, and management to ensure smooth operations and address any issues that may arise during service.Problem Solving: Handle any unexpected challenges or issues that may arise during service, such as last-minute reservations or guest complaints, with professionalism and efficiency.Quality Assurance: Monitor dining areas to ensure cleanliness, organization, and adherence to health and safety standards.