Prepare and serve alcoholic and non-alcoholic beverages according to standard recipes and customer preferences, ensuring consistent quality and presentation.
Take customer orders for food and beverages accurately and efficiently, utilizing menu knowledge to answer questions and provide recommendations.
Maintain a clean and organized bar and service area, including stocking supplies, cleaning glassware, and ensuring compliance with hygiene standards.
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Oversee daily restaurant operations, ensuring smooth service flow, efficient table turnover, and adherence to service standards for a 21-person establishment.
Lead, train, and motivate a team of up to 20 staff members, fostering a positive work environment and ensuring high levels of customer service excellence.
Manage inventory, control food costs, and implement strategies to minimize waste, contributing to the overall profitability of the restaurant.
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Customer Service
Teamwork
Communication Skills
Time Management
Attention to Detail
Food Safety Knowledge
Cleaning and Sanitization
Food Handling
Communication