Mastering Service Techniques & Guest Interaction in Restaurants

A well-reviewed hotel restaurant can be a major attraction for guests. The reputation of a good restaurant can enhance the hotel’s profile and bring additional revenue to the business. Hotel restaurants offer a variety of services aimed at meeting the biological, safety, social, esteem, and self-actualization needs of guests.

In a hotel restaurant, different roles are assigned to various staff members. The Maître (or Restaurant Manager) is responsible for overseeing the smooth operation of the service. Also, working in the dining room is the Host/Hostess, who is the first point of contact for guests, and the Head Waiter (or Captain), who coordinates the waitstaff in the serving process. In the kitchen, the Chef leads the team and coordinates the rest of the staff for food production.