maitre
- Definition and supervision of compliance with various service protocols before, during, and after the service.
- Verification of order, cleanliness, and proper presentation of the dining area for service.
- Communication with other departments such as kitchen and reception, ensuring effective coordination between different areas.
- Receiving, welcoming, and seating customers.
- Creation and organization of work teams and staff schedules.
- Completion of administrative tasks and daily closing reports.
- Training new employees on customer service protocols.

