Train and supervise restaurant servers to give high standards of service in terms of time, quality and personalization.
· Supervises the mise-en-place of the assigned station to ensure a smooth service during operation.
· Inspect table layouts in the station ensuring that they meet the standards set.
· Check and ensure the service ability of equipment and furniture.
· Sell food and beverage so as to meet restaurant budgets.
· Take food and beverage orders correctly.
· Give wine service according to international practices.
· Control the inventory of cutlery and service equipment allotted to the station.
· Assign duties ensuring equity of work.
· Ensure that staff meets hygiene and discipline standards.