Maitre D’ (Restaurant Manager)
He is responsible for day-to-day coordination of restaurant operations. The scope of his responsibilities includes training new employees and controlling quality of service to ensure its highest standards. Restaurant Manager also arranges work schedules for the Restaurant Manager’s Assistant, Waiters, Waiting Service Assistant and Purchasing Staff. He checks all restaurant equipment, supplies and implements changes according to F & B Manager recommendations. Other duties: visiting all tables once a day, offering special service for special guests – VIPs. The right candidate should be distinguished by politeness, politeness and kindness and outstanding leadership skills as a group leader. Fluency in English is also required.
Assistant Maitre D’ (Restaurant Manager’s |Assistant)
He is responsible for day-to-day coordination the quality of service and maintenance of the dining room (cleanliness, proper table setting) He ensures the highest standards of service, active participation in training programs for restaurant staff. He makes sure that the cleaning staff wrok according to the schedule. The ideal candidate should have a high level of politeness, courtesy, and cheerful disposition. Fluency in English is also required.
Provides professional and courteous service to visitors of the restaurant and restaurant bars. He should be familiar with all the items in the menu and the ingredients from which they were prepared, as well as being able to describe them to the guests. The waiter is to make sure the guests are fully satisfied with the taste of the food and the quality of service, and report it to the Restaurant Manager’s Assistant. The waiter also cares for the cleanliness of the tables, arranges them, and supervises the Waiter’s Assistant assigned to him. The ideal candidate should have a high level of politeness, courtesy, and cheerful disposition along with openness. Fluency in English is also required.
She assists the waiter in serving food and drinks, prepares tables, serves meals according to the waiter’s recommendations. He keeps the menu and table clean. He should be familiar with all the items in the menu and the ingredients from which they were prepared. Fluency in English is required.
Snack Steward (Buffet Steward)
He offers assist with the buffets organized in different places of the dining room during the opening. His duties include serving meals to passengers inside and outside of the dining room, and informing guests about every item in the menu. Fluency in English is required.