To develop restaurant sales by setting high standards of
service.
b. To ensure complete preparation of restaurant/ takeaway and
another business module before the area opens for operation.
c. To take the guest€™s order correctly and with appropriate
courtesy.
d. To assist the guest in choosing the best items on the menu,
thereby increasing sales, by upselling and suggestive selling
e. To handle all guests without bias or prejudice.
f. To write out the guest bill(s) and ensure their proper
processing by presenting them to guests and even while
delivering food.