DUTIES AND RESPONSIBILITIES:

• Receive instruction from Restaurant Manager, Assistant Restaurant Manager and Supervisor concerning the daily planning and organization of the restaurant.
• Ensure the cleanliness of the workplace and of the Mise-en-Place, thus the readiness to welcome first guests.
• Welcome guests, directs them to seats and present menu and wine card, provide information on the menu and advice guests in making their choice and promotes sales.
• Supervise waiters to ensure prompt and efficient service to guests.
• Ensure that the service is punctual, fast, and courteous.
• Make sure that all rules concerning the billing and ordering are respected.
• Ensure that all materials and equipment made available to the section are properly used and participate in stock taking.

CANDIDATE PROFILE:

• Minimum 2-3 years’ experience in restaurant.
• Empathic skills
• Optimistic and upbeat attitude
• Genuine personal warmth
• Team oriented