LIAISES WITH SUPERIOR TO ENSURE PROMPT AND EFFICIENT REPAIR AND MAINTENANCE
LIAISES WITH THE ?RM? TO MONITOR BEVERAGES QUALITY, PLAN ?SPECIALS? AND TO DISCUSS OPERATIONAL PROBLEMS
MAKES RECOMMENDATION TO MANAGEMENT FOR SERVICE METHODS TO IMPROVE CUSTOMER SATISFACTION
MAKES RECOMMENDATION TO MANAGEMENT FOR NEW MENU ITEMS, NEW SALES AND MARKETING TECHNIQUE, ENTERTAINMENT, SPECIALS AND ANYTHING THAT CAN BRING ADDITIONAL INCOME TO THE RESTAURANT
MAKES SURE THE ENTIRE BAR IS RUNNING EFFECTIVELY ON OPTIMIZED COST
PARTICIPATES IN DAILY MEETINGS AND BRIEFINGS TO BE WELL INFORMED ABOUT POLICIES, PROCEDURES, SPECIAL EVENTS, SPECIALS, GUEST COMMENTS AND SERVICE PLAN
MONITORS AND ENSURES BEVERAGES STANDARDS AND QUALITY BEFORE SERVING TO THE GUESTS
PRESENT AT ALL PEAK PERIODS TO SERVE AND SUPPORT
LISTENS ATTENTIVELY TO THE GUESTS FEEDBACKS, COMPLAINTS, NEEDS AND REPORTS PROMPTLY AND EFFECTIVELY TO SUPERIOR
RESPONSIBLE FOR PROVIDING THE SALES AND MARKETING TEAM WITH GUESTS CONTACTS FOR MARKETING PURPOSES
FOLLOWS UP ON GUESTS REMARKS, COMPLAINTS AND SUGGESTIONS
MAKES SURE NO GUEST LEAVES THE RESTAURANT UNSATISFIED
RESPONSIBLE FOR THE DIRECT SUPERVISION OVER ALL BAR BACKS IN THE FOH
PLANS BAR BACKS? BREAKS
PLANS AND SUGGEST NEW MENU ITEMS ON QUARTERLY BASIS
