* Promote and perform beverage service at the fine-dining restaurant

• Welcome customers and present menus

 • Maintain the fine-dining restaurant and bistro wine list

 • Recommend and serve wines at the fine-dining restaurant

 • Manage the cellar 

• Transmission of information to other members of the FOH service team 

• End-of-service operations (storage, preparation for the next service, etc.) 

• Design wine pairings in collaboration with Chef Andrea Calstier

• Cellar inventory 

• Reception and control of deliveries

 • Adapt your offer to the diversity of customers

 • Advise the customer without imposing a choice

 • Adapt your work pace to the variability of flows and schedules

* Manage reservations and prepare seating plan