Senior Front of House Associate

Skills at this level

Multitasking

— Handles multiple guest-facing service tasks at once — greeting, order-taking, running, check-outs — while working under the pressure of a full section or rush.

Interpersonal Skills

— Maintains a friendly demeanor and stays attentive to guests' needs throughout the meal, reading table cues to time service touches in dining service delivery.

Active Listening

— Gives full attention to guest orders, special requests and complaints, confirming the points being made to ensure orders and resolutions are accurate at the table.

Coordination

— Adjusts service actions in relation to the kitchen pass and fellow servers to run the floor-to-kitchen interface so courses fire and land in the right sequence and timing.

Speaking

— Communicates specials, menu descriptions, wait times and service instructions clearly to guests and to floor staff during service.

Monitoring

— Assesses one's own service performance and the state of stations, supplies and work areas against service standards to take corrective action before it reaches the guest.

Point of Sale (POS) Transaction Handling

— Enters orders, presents bills, processes payments and splits, and applies comps, voids, discounts and refunds within authority on restaurant POS systems (Toast, PixelPoint, NCR NeighborhoodPOS).

Tableside Service Techniques

— Performs elevated table service such as carving meat, preparing flambe dishes, and serving wine and liquor to the guest at the table.

Guest Complaint Resolution

— Resolves customer complaints regarding food and service at the table — wait times, order errors, dining-experience issues — recovering the guest and documenting the outcome.

Shift Floor Coordination

— Assigns duties, responsibilities and work stations to floor staff in line with cover volume and re-balances sections to keep the floor running smoothly across a shift.

Cash and Transaction Reconciliation

— Reconciles a shift's cash drawer and POS transactions, investigating discrepancies in comps, refunds and payments to keep the shift's takings accurate.

Service Standards Development

— Contributes to creating and standardizing seating flows, service-step scripts, opening/closing checklists and comp/void policies for a station, shift or venue.