Train and supervise restaurant servers to give high standards of service in terms of time, quality and personalization. 

• Supervises the mise-en-place of the assigned station to ensure a smooth service during operation. 

• Inspect table layouts in the station ensuring that they meet the standards set. 

• Check and ensure the serviceability of equipment and furniture. 

• Sell food and beverage so as to meet restaurant budgets. 

• Take food and beverage orders correctly. 

• Give wine service according to international practices. 

• Prepare flambe items, if offered by the restaurant, with showmanship and authenticity in preparation 

• Control the inventory of cutlery and service equipment allotted to the station. 

• Assign duties ensuring equity of work. 

• Ensure that staff meets hygiene and discipline standards. 

• Ensure that the station is free from dust.