Manage, coordinate, control and correct the daily operational work, service delivery and management of the company and restaurant.

Assistant manager

Assists the manager in the day-to-day operational management, operation and service. Coordinates and controls activities.


Practical coordination – distribution of tasks and supervision of the work of a team of employees in the dining room and in the kitchen. Train, direct and evaluate employees.

Room service employee

Ensure the reception, manage the customers’ orders and clear the room.
Meet quality, service and hygiene standards.

kitchen collaborator

Prepare the dishes that come out of the kitchen. Respect internal norms (cooking times, portions, composition, etc.) and standards.