Operating:

· Ensures that minimum brand standards have been implemented.

· It works closely with other employees in a supportive and flexible way, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Collaborates with other departments.

· Maintains a stock of all equipment and supplies for guests as needed.

· It accepts orders and serves food and drinks to guests according to a set procedure.

· It presents the menu, answers questions and suggests to restaurant guests food and drinks and services.

· Fully familiar with all aspects of the Micros system.

· Issues bills and receives payments

· He performs the function of treasurer as needed.

· It verifies the cash received and ensures that only real money has been withdrawn.

· It verifies all credit cards presented by the guest before the card expires.

· It strictly adheres to all policies and procedures with regard to cash registers and cash handling.

· Knows and understand all the foods and beverages on offer and is able to recommend food and beverage combinations and alternatives to guests.

· Understand basics of the reservation system and is able to seat people or split tables in hostess absence

· Following checklist and ensure the full mise-en-place is completed before each shift

· Acts as guiadance for junior TMs and leading helper or waiter on the floor in his section

· Closes shifts in MICROS and following the closing policy with all necesary steps.

· Carry assigned task from restaurant manager or asistent restaurant manager and is responsible for making sure they are completed for smooth operation

Customer service:

· It provides exceptional service for guests at all times.

· It provides excellent service to internal customers in other departments as needed.

· He handles all complaints and inquiries from guests and internal customers in a polite and efficient manner to make sure that issues are satisfactorily resolved.

· It maintains positive interactions between guests and colleagues and builds good working relationships.

· Establishes a professional relationship with guests

Human resources

· It reinforces Hyatt's values.

Other

· Actively participate in all trainings and meetings as needed.

· He always behaves responsibly and positively represents the hotel team and Hyatt International.

· It maintains strong, professional relationships with relevant representatives of competing hotels, business partners and other organizations.

· It adheres to the hotel's rules and regulations, and in particular the policies and procedures relating to computer resources, fire, hygiene, health and safety.

· It ensures high standards of personal presentation and care.

· It responds to changes in the function of food and beverage according to the requirements of industry, society and hotel.

· It shall perform all other reasonable duties and responsibilities assigned to it.

Operating:

· Ensures that minimum brand standards have been implemented.

· It works closely with other employees in a supportive and flexible way, focusing on the overall success of the hotel and the satisfaction of hotel guests.

· Collaborates with other departments.

· Maintains a stock of all equipment and supplies for guests as needed.

· It accepts orders and serves food and drinks to guests according to a set procedure.

· It presents the menu, answers questions and suggests to restaurant guests food and drinks and services.

· Fully familiar with all aspects of the Micros system.

· Issues bills and receives payments

· He performs the function of treasurer as needed.

· It verifies the cash received and ensures that only real money has been withdrawn.

· It verifies all credit cards presented by the guest before the card expires.

· It strictly adheres to all policies and procedures with regard to cash registers and cash handling.

· Knows and understand all the foods and beverages on offer and is able to recommend food and beverage combinations and alternatives to guests.

· Understand basics of the reservation system and is able to seat people or split tables in hostess absence

· Following checklist and ensure the full mise-en-place is completed before each shift

· Acts as guiadance for junior TMs and leading helper or waiter on the floor in his section

· Closes shifts in MICROS and following the closing policy with all necesary steps.

· Carry assigned task from restaurant manager or asistent restaurant manager and is responsible for making sure they are completed for smooth operation

Customer service:

· It provides exceptional service for guests at all times.

· It provides excellent service to internal customers in other departments as needed.

· He handles all complaints and inquiries from guests and internal customers in a polite and efficient manner to make sure that issues are satisfactorily resolved.

· It maintains positive interactions between guests and colleagues and builds good working relationships.

· Establishes a professional relationship with guests

Human resources

· It reinforces Hyatt's values.

Other

· Actively participate in all trainings and meetings as needed.

· He always behaves responsibly and positively represents the hotel team and Hyatt International.

· It maintains strong, professional relationships with relevant representatives of competing hotels, business partners and other organizations.

· It adheres to the hotel's rules and regulations, and in particular the policies and procedures relating to computer resources, fire, hygiene, health and safety.

· It ensures high standards of personal presentation and care.

· It responds to changes in the function of food and beverage according to the requirements of industry, society and hotel.

· It shall perform all other reasonable duties and responsibilities assigned to it.