Organize, plan and coordinates the restaurant manager restaurant proposes solutions to problems found. - Ensures quality products and the best possible customer service. - Follow and ensure constant quality of raw materials and finished products by testing them / - Constantly monitor equipment functioning to ensure the correct performance of the production process. - Gives importance initiating communication with the customer. - Respect the tasks and procedures specific program prerequisites restaurant - Responsible for providing a work environment in accordance with the strategic goals and organizational culture of the company .. - Recommend changes in policies, procedures or operating modes. - Propose hiring and promotion of staff in November interviewing potential employees. - Make training proposing solutions and action plans.
it supervises staff to provide the service requested by the customer. - Check and correct customer service procedures. - Make decisions about resolving customer complaints according to their complexity. - Manages and controls the consumption of raw materials. - Supervise the work of waiters in the lounge. - Performs daily and weekly inventories of raw materials. - Follow permanently standards and procedures regarding the quality of finished products and the daily cleaning
• taking orders for food and drink in an efficient and professional manner; • Attention and providing impeccable customer service; • knowledge of the menu so that it can provide relevant information in any situation on the dishes, cutlery and beverages. • exemplary serving customers; • Performs other tasks assigned by direct supervisor current, according to the immediate needs of the unit. • taking responsibility for the correctness of payment and collection and delivery notes at the end of the shift amounts received by the head of the room. • presentation of each meal of the tax bill and the bill. • responsibility for the quality of services.