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• Welcomes guests and provides a high standard of service in line with the F&B concept and the standards taught by its superiors

• Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior

• Helps increase the restaurant's revenue through his/her sales efforts

• Manage invoicing and cash operations for the services sold

• Offers attentive service to guests focuses on them and respects them, tries to anticipate any need, and adapts to any constraints, notably in the case of guests in a hurry

• Heeds any remarks made by guests and ensures follow-up

• Prepares the point of sale and preparation areas, cleans and tidies the restaurant and preparation areas after closing

• Before every work shift find out about dish composition and any shortages

• Punctually participates in the service in other areas of the hotel (lobby, bar, banquet, etc.) according to the activity

• Respect the instructions and safety guidelines for the equipment used

• In his/her attitude and relation with guests and colleagues (from any department of the hotel), acts in line with the Accor values: innovation, spirit of conquest, performance, respect, and trust.

• Participates in the smooth coordination between the restaurant and the kitchen