Assists the Maitre D’Hotel in directing, supervising and training of all subordinates in the performance of their duties in accordance with quality standards set by the company for courteous service in the restaurant organization.
Major responsibilities are:
- The preparation and implementation of all table reservations and seating assignments
- Maintains a high level of productivity and service from all assigned
- Assists in the preparation of work schedules for all employees in the
- Ensuring that all clean china, glassware and silverware are handled
according to both HAL and USPH procedures