Develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for all dining periods.
Hire, train, supervise and discipline all outlet staff.
Maintain a friendly yet unobtrusive manner with all guests.
Control reservations and seating of the outlet with regards to companies’ standards.
Ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
Being able to be able to anticipate, in advance, all materials and supplies and assure their availability.
Control the usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.
Prepare colleague schedules, which allow for appropriate service while controlling labour costs and overtime.
Communicate with other departments to ensure a supporting team of professionals.
Communicate with the Chef and Food and Beverage Director to discuss menus, marketing strategies and guest comments and concerns.
Ensure a safe working environment for all colleagues within the outlet.
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