· Generation of maximum sales revenues and performance of the predetermined budget
· To ensure guest satisfaction
· working according to QA – standards
· keeping the rules of quality assurance manual
· realize your host function in consideration of the company's philosophy
· prepare all tables at restaurant sections assigned by the Maître d‘ hotel
· keeping clean all tables from used china/cutlery/glasses during meal times designated to you by the Maître d’hotel
· work according to the instructions of your superiors and assist wherever needed
· ensure a fast, efficient and courteous service
· taking orders, serving and responsible for the correct accounting
· refill the jugs of ice water and table wine at the tables
· replace all necessary items at the tables
· mainly deployable in the à-la-carte Restaurants, flexible scheduling in the Bar department
· maintenance of all service areas, pantries and service equipment according to the USPH
· report all damages to your supervisor
· in an emergency situation
· comply with the waste management regulations for environmental protection
· keep internal rules and regulations
· realisation of the guidelines within the assigned working area
· maintain cleanliness in all service outlets
· maintain accurate information flow to superior in case of divergence of the processes
· implement waste management regulations for environmental protection