Bocuse's
restaurant, L'Auberge du Pont de Collonges, has had three Michelin stars since 1965 and he was
named «chef
of the century» by Michelin's rival guide, the Gault - Millau, in 1989, and
again by the Culinary Institute
of America in 2011.
Responsibilities: Greet customers at the door, entertain them while they waited for their table, offer complimentary beverages during their wait, escort them to their table, offer water, discuss menu options with every patron table, communicate to them the
name of their server for the evening, provide waiting time to each party, assist the servers when counting their tallies at the end
of each shift, thank every guest in person for choosing the
restaurant and invite them to come
again, handle all the complaints, link to management if the complaints could not be handled at my level.