0 being able to switch between the floor and bar seamlessly depending on the roles needed for the venue at times going into the kitchen to help kitchen when short staffed
0 being organised in a fast-paced cocktail restaurant in order to constantly deliver fast and high-quality
0 delivering an effective and friendly service, ensuring customer satisfaction
0 effectively relaying information to the host to ensure the busier periods of the week run smoothly and retaining a high customer satisfaction
0 taking bookings and enquiries and passing them onto managerial staff for clear communication
0 up selling premium products as well as being able to make off menu cocktails and price accordingly