| 1 | 1- arranging restaurant halls in accordance with Business conseptine. |
| 2 | 2- arranging bar salons in accordance with Business conseptine |
| 3 | 3- arranging banquet and conference rooms in accordance with Business procedures and conseptine. |
| 4 | 4- arranging room service office in accordance with Business conseptine |
| 5 | "5- According to the Business procedures, resolving the problems in cooperation with the technical service departmen by checking the technical equipment. " |
| 6 | 6- in accordance with Business procedures, making reservation. |
| 7 | 7- in accordance with the Business procedures, controlling the distribution of reservation and transmitting to relevant departments |
| 8 | 8- Depending on the organization, preparing and making the control the hall |
| 9 | 10- Meetting guests and making-up the introduction of desk- facilitating |
| 10 | 11- offering Menu card and taking your order / taking to ensure |
| 11 | 12- Regulating the flow of service in the interests of Business / following |
| 12 | 13- to be charged Account in the interests of Business and to see off guests |
| 13 | 14- For orders received over the registration order program and manually to open Addition |
| 14 | 15- After dinner collecting and account in exchange for to bill |
| 15 | 16- For orders received over the registration order program and manually to open Addition |
| 16 | 17- in accordance with the Business procedures keeping track of Addition |
| 17 | 18- in accordance with the Working standards to keep track of the entrance of additional food - beverage to adition. |
| 18 | 19- Collection and billing processes in the interests of Business to keep track of your account - make |
| 19 | 20-Collection and billing processes in the interests of Business to keep track of your account - make |
| 20 | 21- Stocks of materials and equipment to ensure in accordance with service methods and techniques |