Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons. Maintaining standards and steps of service according to the service manual. Maintain menu clean and ensure menu are not getting damage Keep up to date menu descriptions and prep-lists for both FOH use Ensure proper documentation and standardization of all recipes Provide menu description for all dishes Ensure that all allergy modifications are made available daily for all dishes. The flexibility to provide a high level of service to all guests. The ability to direct staff through modeling performance on the floor.
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