o Cover shifts, both lunch and dinner, by being always available on the floor interacting with guests and ensure customer satisfaction at all times.
o Handle guest complains effectively and ensure guest problems are not repeated in the company through direct action and communication with the concerned party.
o Conduct a daily management briefing with Assistant Manager and Maitre D’hôtel available on the shift to discuss any issue and communicate changes, new policies/procedures… to ensure management are working on the same page and reduce miscommunication.