Organise l`ensemble de la salle. Veille à la mise en place de la salle et de l`office. Accueille, place, renseigne, conseille les clients du restaurant et de la brasserie, suscite le vente et prend des commandes. Organise un briefing avant chaque service, supervise le déroulement du service et organise la répartition des activités entre le personnel de salle. Dirige les chefs de rang, ½ chefs de rang et apprentis. Assure la coordination avec la cuisine. Peut participer à l`élaboration des menus et des cartes. Présente les notes et les encaisse.
Horaires : en fonction de l’activité, selon les ’horaires en vigueur dans le Service.
Personnel encadré : Maitres d’Hôtel, Assistants Maîtres d’hôtel, Chefs de rang; 1/2 Chefs de Rang et apprentis.
LES REGLES D`OR DU DEPARTEMENT
Voir Règles d’Or du Restaurant LES SAISONS, ci-jointes,
Une formation sera dispensée chaque fois qu`il sera nécessaire.
RELATION AVEC LES CLIENTS
RESPONSABILITES OPERATIONNELLEShttps://careers.marriott.com/directeur-de-restaurant/job/P1-7345982-0
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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