Description
Oversee daily dining room operations by supervising front-of-house staff, optimizing seating and service flow, and ensuring outstanding guest experiences. Coordinate with kitchen and bar, manage reservations and events, uphold sanitation and safety standards, and handle inventory, cash control, and staffing.
- • Compile and balance cash and credit receipts at the end of each shift.
- • Resolve guest complaints and service issues promptly.
- • Train front-of-house staff in service standards, sanitation, and safety procedures.
- • Inspect the dining room, bar, and service stations for cleanliness, readiness, and compliance.
- • Control inventories of beverages, smallwares, linens, and front-of-house supplies, and report shortages.
- • Assign sections, side work, and stations to hosts, servers, and support staff.
- • Estimate dining room supply needs and par levels for daily service and events.
- • Observe and evaluate staff and service procedures, and document coaching and disciplinary actions.
- • Conduct hiring, onboarding, and training, and create labor schedules and approve time sheets.
- • Assist with service as needed, including running food, hosting, and wine service.
- • Maintain accurate operational, sales, and personnel records and reports.
- • Coordinate pre-shift meetings and collaborate with kitchen and bar on menu changes and pacing.
- • Enforce responsible alcohol service and health code compliance.
- • Analyze operational issues such as wait times, comps, theft, and wastage, and implement corrective procedures.
- • Define service sequences, table settings, pacing, and floor plans for each shift.
- • Recommend and implement improvements to service procedures and staff performance.
- • Greet and seat guests and oversee seating rotation.
- • Present or authorize guest checks and process payments.
- • Forecast staffing, equipment, and supply needs based on reservations and event calendars.
- • Purchase or requisition front-of-house supplies and coordinate deliveries.
- • Manage reservations, waitlists, and party bookings, and schedule private dining and events.
- • Develop departmental objectives, budgets, policies, and service protocols.
- • Schedule preventative maintenance for dining room equipment and arrange repairs.
- • Evaluate new menu items, beverages, tableware, and service tools for suitability.
- • Perform financial duties, including cash handling, deposit preparation, and payroll approvals.
- • Supervise and participate in dining room and bar cleaning and opening/closing procedures.
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Related Pathways
Hospitality, Events & Tourism
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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Sources & Standards:
This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
