-Ensuring operations run according to safety and sanitation standards and laws -Managing inventory -Opening and closing the club-Implement strategies for improved work performance-Fostering an environment that allows them to accomplish daily tasks and achieve goals

-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. -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. -AEnsure that staff meets hygiene and discipline standards .

-Ensured exceptional customer service and resolved customer satisfaction issues for the restaurant-Served all food and beverage as per hotel standards and within the required time.-Present and explain menus to customers regarding restaurant items and inform them of daily specials .-Monitor food preparation methods, portion sizes, and presentation to ensure customer satisfaction .

-Execute opening and closing procedures .-Handle customer complaints .-Manage restaurant service. -Self-motivated, decisive, responsible and driven to provide the best service .

-Warm and inviting personality .-Greet and escort customers to their tables .-Present the menu and provide detailed . -Provide excellent customer service to guests .-Ability to work in a team and in different functions .-Ability to think calmly under pressure .