Organization and control of the restaurant; Creating the concept of the institution, and the introduction of the menu; Recruitment and training of staff; Material and technical equipment of the restaurant. Development of standards for restaurant staff; Analysis of staff work, work to improve the quality of guest service. Work with suppliers and buyers; Restaurant sales analytics; Development of marketing programs to attract and retain customers.
Check-in/check-out procedures, informing guests about all room facilities, hotel services, assistance in organizing leisure activities, reception and distribution of incoming calls, personnel management, training of newcomers, scheduling, employee motivation, control workflow.
added to staff booking list