주요업무내용
Responsibilities:
• Assist Captain / Manager to manage the service operation of the entire restaurant/lounge.
• Set tables with clean linen or place mats, cutlery, crockery and glasses
• Welcome, seat customers and present menus to guests, after which take customers' orders and pass them to kitchen staff. Make appropriate recommendations/upselling on food and beverage promotions.
• Serve food and drinks
• Present bill to customers
• Take restaurant reservations
• Clear tables and return dishes and cutlery to kitchens.
• Follow up on side duties assigned.