Search

RESPONSIBILITIES:

• Coach and train employees.
• Plan and assign duties to subordinates.
• Handle guest issues, and take proactive measures to avoid issues.
• Ensure an overall pleasant dining experience.
• Possess thorough knowledge of the company operations policies as described in the Restaurant Operations Manual.
• Exhibit the company service culture, by being polite, courteous, and accommodating at all times.
• Manage all restaurant reservations, striving to honor all guest requests.
• Oversee the Maître D’s and all Headwaiters who are assigned to work in the various sections of the restaurants.
• Ensure that procedures are in place for using expensive equipment to minimize breakage.
• Maintain the par level in place.
• Display appropriate body language when communicating with guests and crew.
• Possess knowledge of Food Operations such as menu knowledge, cooking methods applied, menu cycles and presentation standards.
• Ensure that all special diets special request are fulfill as per guests requirements.
• Remain confident when dealing with negative situations, convince others to have ideas and create new options.
• Assign work schedules and side duties for all restaurant staff.
• Inform the Restaurant Manager of all guest issues such as special requests, suggestions and complaints.