- Receiving, pricing, and ordering food products from vendors
- Preparing and sanitizing restaurant tables and utensils
- Attending to customers, presenting menus, taking and serving orders, and making recommendations
- Collaborating with other restaurant staff, such as kitchen, bar, and management
- Dealing with complaints or problems with a positive attitude
- Scheduling, monitoring, and training other staff, such as sous chefs, culinary supervisors, and line cooks
- Following company dress code and safety standards
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