Restaurant/Service Manager – Maitre

The restaurant manager or service manager (in hotel and guest establishments), also called maitre, is responsible for the smooth process of room service in his/her department. A service manager is usually directly subordinate to the management. He/she has a completed training as hotel manager and brings several years of practice in a leading role.

Tasks include:

• personnel planning and leadership (role model function)

• scheduling, recording of working hours

• purchasing and checking the quality of the product

• budgeting

• proper storage of goods

• control of hygiene regulations

• conflict resolution in the team

• handling of complaints from the guests

• verification of food and drink cards for accuracy and actuality

• acquisition of reservations, offer preparation

• close contact with the guests (communication skills)

• flexibility and excellent manners

• event. also active cooperation for the room service