Assistant Head Waiter SOFITEL

Main responsibilities:

• Offers the customer a warm and attentive welcome; guarantees quality service throughout their meal
• Organizes the work and ensures the proper transmission of information to his team.
• Organize the entire department rigorously
• Optimize sales by ensuring compliance with Sofitel service standards and specific restaurant regulations.
• Coordinates and leads the restaurant team: creates a team dynamic that allows all employees to be constantly at the service of the customer.
• Actively contributes to good coordination between the dining room and the kitchen
• Supervises the quality and presentation of the food served.
• Address any potential customer dissatisfaction in order to quickly provide a solution.
• Controls invoicing and payments received during their shift
• Manages and optimizes expenditures on raw materials and non-perishable goods
• Ensures the proper use of operating equipment.
• It is an information relay for the Chef during the development of new menus
• Apply the procedures related to raw material management
• establishes monthly inventories for its point of sale
• Takes note of the quality of services offered through customer feedback and quality audits and takes the necessary corrective measures
• Ensures the proper maintenance of equipment and premises