• Supporting the 1st Maître d'hôtel in the management and supervision of our restaurants
• Coordination of the service areas
• Consultation with the deputy restaurant manager
• Optimisation of service processes
• Sharing responsibility for the team
• Preparation work for the excellent service
• Guest service
• Variety in different service areas of our hotel
• Advice on the choice of food and suitable drinks
• Compliance with and implementation of service standard
