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