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o ensure that at all times the service sequence in the restaurant is followed.
• To seat the guests and present them with the menus.
• To take F&B orders from the guests in the standard manner and should be able to offer suggestions.
• Supervise cash handling.
• Supervise the maintenance of service equipment
• To know all the reservations of the day.
• To coordinate with the respective kitchens
• To be very well versed with menu pricing and to know the basic methods of preparing the dishes and the ingredients.
• To know all the events of the day.
• To meet all the guests before the event and check the details
• To identify regular customers and VIP accounts.
• To make efforts to minimize food costs and other related costs
• To solicit feedback from event coordinator on the quality of food/service after every function.
• Participate in any training and / or development programs.
• Assist in training of any staff when required.
• Project a positive and motivated attitude.
• Handle guest or other employee inquiries in a courteous and efficient manner.
• Report all guest complaints or problems to immediate superior