On a busy night nobody can step away to answer the phone. The agent takes bookings, answers questions about opening hours, menus, dietary options and parking, and confirms the details back to the guest. It can send an SMS confirmation. The team stays with the people in the room, and the book fills in the background.
Large bookings need a person. The agent collects the date, group size, occasion and contact details, then passes the request to your events or duty manager to confirm. It does not promise deposits or special menus unless you have set a rule. Allergy questions are taken down accurately and passed to the kitchen team, not answered by the agent. You choose the number of seats the agent can book, per time slot.
The outbound agent can call or text guests ahead of a booking to confirm they are still coming, and release the table if they cancel. That gives you a chance to refill it. Start by looking at which nights have the most empty tables, and ask whether reminders would help. Then adjust the timing with us after the first few weeks.
Think about quiet times as well as peaks. A restaurant that is calm on a Tuesday afternoon might still want the agent to take calls on Friday night. We can set different rules by day and time, including holiday periods, private hire and any special events you run.