Take care of customers by delivering the lightest stand of service, taking orders and serving food and beverages to patrons while ensuring the smooth running of service at all times
Take care of customers by delivering the lightest stand of service, taking orders and serving food and beverages to patrons while ensuring the smooth running of service at all times
Scope and general purpose: responsible for the smooth running of service, supervising waiters, and runners and providing assistance to junior and senior management. Have excellent knowledge of service so able to ensure and provide high-quality customer service.
The Head Hostess is the first point of contact for the restaurant; the employee must have an engaging and welcoming personality, in order to create a pleasant experience for the guests, from reservation through to departure.
The bartender is responsible for crafting cocktails, pouring alcohol, pouring beer, pouring wine, and serving customers.
Bar Manager takes responsibility for the financial success of the bar they are in charge of. They have a range of duties, including administrative, leadership and practical tasks. Their main function is to ensure that they serve and run the bar efficiently and that the customer has the best possible experience.
To manage the overall operation of the restaurant, following established objectives for the highest standards in professional management and administration as well as effective and fair personnel development.
Responsible for the smooth running of the operation, maintaining a high level of service and a well-organized work atmosphere. The Restaurant Manager is in charge of hiring, managing the venue, supervising and continuously training staff and ensuring high-quality service at all times in favour of customer satisfaction.
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Reporting to: Restaurant Manager
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