Supervise and manage the overall service area to ensure smooth and efficient restaurant operations.

Lead, guide, and coordinate waitstaff to maintain high standards of hospitality and customer service.

Provide professional and courteous service to both domestic and international guests.

Communicate effectively with foreign guests, addressing their needs and ensuring a comfortable dining experience.

Monitor table settings, cleanliness, and service quality to meet established standards.

Handle guest inquiries, complaints, and special requests promptly and professionally.

Coordinate closely with the kitchen and management team to ensure timely and accurate service.

Train and mentor junior staff to improve performance, teamwork, and service excellence.