MAIN RESPONSIBILITIES
Customer Relations
- Provides a friendly and personalized welcome for guests.
- Offers attentive service and adapts to any constraints guests may have.
- Heeds any remarks made by guests and ensures follow-up.
- Establishes good relations with guests, offering advice and fostering customer loyalty.
Professional Techniques / Production
Completes the following tasks:
- Prepare the point of sale and preparation areas.
- Welcomes guests and provides waiter service.
- Cleans and tidies the restaurant and prepares areas after closing.
- Before every work shift, learn about dish composition and any shortages.
- Organizes his/her work to suit fluctuations in numbers, events, and guests.
- Ensures the equipment used remains in good condition.
Team management and cross-departmental responsibilities
Communicates and cooperates closely with the other departments (kitchens, bars, lobby, banquet, etc)
Commercial / Sales
- Is attentive to and respects guests' needs.
- Helps increase customer loyalty through quality of service.
- Conveys an attitude in tune with the brand, contributing to the friendly atmosphere of the restaurant and dining rooms.
- Recommends and promotes the F&B and bar offers. In a wider context, is familiar with the hotel's services and latest offers.
