1.room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
2.firms that all service staff are in proper uniform and adhere to the Club’s
3.Hires, manages and trains staff in all technical and non-technical aspects of their role including Club standards of quality and service
4.Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
5.Communicates with service and kitchen staff regarding reservations and/or special events Conducts per-shift, per-meal and/or per-event meetings with all necessary staff
6.Evaluates and supervises performance and carries out disciplinary action a
needed, in accordance with the Policies and applicable laws
7.Make rounds of all food and beverage outlets to ensure member/guest needs are met
DIPLOMA, HND,DEGREE AND ANY OTHER PROFESSIONAL CERTIFICATE