Section manager or head waiter
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Other denominations
Restaurant floor manager (section)
Description
The maitre'd is an important post in restaurants with a large volume of work and many skills. Under the guidelines of the restaurant manager, the maitre'd assures that customers are satisfied, guarantees good service and customer service. He or she organises, runs and supervises the point of sale or food and drink area assigned and drives sales of the different offers and oversees the hygiene and quantitative and qualitative presentation of all products.
Tasks
Coordination of the department's team:
- Organisation of the staff under their responsibility.
- Maintenance of internal communication.
- Start-up of the daily operations of the different restaurant areas in the hotel.
- Supervision of the setting-up and preparation of events.
- Supervision of the event rooms and halls.
- Inventories and purchase orders presented to the establishment's supply office.
- Monitoring of the standards established for the processing of purchase orders, invoicing and guest services.
- Shift-closing according to the established standards.
- Updating of the stock.
- Optimisation of the allocated resources.
- Supervision of the staff's uniformity and presence.
- Training of new servers according to the established standards.
- Supervision of compliance by all staff with the internal regulations.
- Guarantee of compliance with the establishment's regulations related to hygiene, quality and the environment.
- Customer service (service customisation).
