About The Role

To 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.
Conduct cash handling.
Responsible for 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.
Project a positive and motivated attitude.
Handle guest or other TM’s inquiries in a courteous and efficient manner.
Report all guest complaints or problems to immediate superior