- Ensures guests are well looked after, from the moment they arrive to the time they leave.
- Enquires whether guests are satisfied throughout the meal.
- Offers attentive service to guests, adapting to any constraint.
- Establishes good relations with guests, offering advice and fostering customer loyalty.
- Promotes the F&B offers of the hotel.
- Organizes the work for the team, including the need to multi-skill in employees' job requirements.
- Ensures the point of sale is prepared to a high standard.
- Takes the global level of activity into account when managing the flow of guests, placement at tables and reservations.
- Ensures the equipment used remains in good condition.
- Develop and manage the restaurant's budget, including revenue and expenses.
- Control costs, such as food and labor costs, to maximize profitability.
- Prepare and analyze financial reports, such as profit and loss statements.
- Implement pricing strategies and promotions to increase sales.
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