Inspect table layouts and the stations ensuring they meet the standards. Check and ensure the serviceability of equipment. Taking care of VIP guest and regular guest establishing high quality service. Upwelling drinks and food from our specials meeting a sales limit of each day. Helping and leading junior colleges so as to train them. Resolving any small issues arising from guest letting them know there well taken care of. Giving wine services and showcased the meals. Doing inventory and following up with breakages so as to let the manager what cost need to be evaluated. Train and supervise restaurant servers to give high standards of service in terms of personalization.