-Inspection and preparation of the work area -Obtaining permits for technical work -Laying of cable equipment -Connecting communication stations -Monitoring the quality of work of assigned equipment -Repair of cables and communications equipment -Drafting facility maintenance schedules. -Monitoring compliance with safety regulations. - Certification of transmission systems and communication channels. -Testing, configuration and repair, troubleshooting work; - Monitoring the operation of radio engineering and communications equipment; -Monitoring the organization’s compliance with safety regulations and radio communication procedures, as well as developing labor protection instructions; -Development of regulatory materials that establish the timing of preventive examinations. Inspection and preparation of the work area -Obtaining permits for technical work. -Laying of cable equipment -Connecting communication stations. -Monitoring the quality of work of assigned equipment. -Repair of cables and communications equipment. -Drafting facility maintenance schedules. -Monitoring compliance with safety regulations - Certification of transmission systems and communication channels -Reporting -Testing, configuration and repair, troubleshooting work; - Monitoring the operation of radio engineering and communications equipment; -Monitoring the organization’s compliance with safety regulations and radio communication procedures, as well as developing labor protection instructions; -Development of regulatory materials that establish the timing of preventive examinations Inspection and preparation of the work area. - Obtaining permits for technical work. - Laying cable equipment - Connecting communication stations. - Monitoring the quality of work of assigned equipment. - Repairing cables and communications equipment. - Drawing up facility maintenance schedules. - Monitoring compliance with safety regulations. - Certification of transmission systems and communication channels. -Reporting -Testing, configuration and repair, troubleshooting work; - Monitoring the operation of radio engineering and communications equipment; -Monitoring the organization’s compliance with safety regulations and radio communication procedures, as well as developing labor protection instructions; -Development of regulatory materials that establish the timing of preventive examinations.

.06.03, 13:18] Maksat: 1. Have information about • Expected occupancy levels in restaurants • Room occupancy level • Planned events, their location and time • Proper maintenance and use of equipment • All department procedures and standards • Correct use of chemicals 2. Monitor all workplaces and premises, document shortcomings, draw up a plan for eliminating them, if necessary. 3. Review the needs of the kitchen daily with the Chef. 4. Conduct a “line-up” meeting with staff, at which they provide information about tasks for the coming day 5. Control the appearance and uniform of staff. 6. Monitor staff attendance, record all lateness and absenteeism. 7. Coordinate work breaks. 8. Prepare and distribute tasks for staff, setting priorities. 9. Inform staff about all changes or additions that occur during the shift. Identify situations that are contrary to the department's operating standards and entrust their resolution by appointing those responsible. 10. Control the availability and quantity of inventory and material in warehouses. Place orders for the necessary additional material in a timely manner, coordinating the order with your manager. [06.03, 13:19] Maksat: 11. Maintain cleanliness and order in storage areas. Appoint those responsible for eliminating violations. 12. Monitor workplaces (stations) for inventory availability, cleanliness, organization and serviceability of equipment. Demand that those responsible eliminate violations. 13. Monitor the performance of assigned tasks by staff in accordance with job descriptions and department standards. Eliminate violations by assigning responsibility. 14. Ensure throughout the shift that all required kitchen and restaurant supplies are provided in a timely manner and to specifications. 15. Establish, control and maintain par stock of work material and equipment. Replenish material shortages in a timely manner by placing a purchase order. 16. Ensure that the condition of the work premises complies with all health standards and hotel standards. Violations of these norms and standards must not be ignored. 17. Monitor compliance with the temperature regime and the rules for using detergents when washing dishes, boilers and premises. 18. Monitor and comply with the rules and requirements for the prevention of infectious diseases in accordance with hotel standards. 19. Ensure that material and equipment are stored in accordance with local health and safety regulations and the needs of the hotel. 20. Coordinate the preparation of material for banquet events and provide support in their implementation. 21. Review Banquet Event Forms at weekly meetings, clarifying details. Determine the amount of equipment and personnel needed. Draw up a plan for the arrangement of equipment, ensure that the department completes all tasks related to holding the banquet. 22. Make a plan for cleaning equipment and premises. Supervise regular cleaning (daily/weekly/monthly/quarterly as needed) to ensure cleanliness. 23. Develop checklists for staff to carry out planned cleanings. 24. Determine and control: labor costs, “consumption” of chemicals per guest, daily expenses and broken dishes. Record cost deviations from those planned in the budget. Report deviations to the finance department. 25. Create a weekly staff schedule in accordance with the hotel’s occupancy and the number of planned events. 26. Support department staff to ensure high standards of cleanliness and service. 27. Create orders for repair support and submit them to the engineering service. In case of urgent repairs, immediately contact the engineering service. Draw up a preventative (breakdown-preventing) equipment maintenance program and monitor its implementation. 28. Ensure that service and repairs are carried out in accordance with the manufacturer's specifications. Maintain and document all repair information. 29. Process requests for additional material correctly. Control its fast delivery. 30. Receive and consider complaints and suggestions from guests and colleagues. To achieve proper results, follow the 6 step procedure. 31. Have information about the services and programs offered by the hotel, as well as local attractions to provide correct information to guests. 32. Conduct staff training according to the established schedule. 33. Constantly monitor the work of staff at all stages, monitoring the implementation of assigned tasks in accordance with department procedures. Eliminate violations by assigning responsibility. 34. Inform staff about their professional development. Respond to disciplinary violations and advise staff on compliance with hotel standards. 35. Always answer all pager calls promptly. 36. Answer all calls in a polite, professional manner no later than the third ring. 37. Enter all necessary information into the department shift transfer book. 38. Check that the staff fulfills their duties before the end of the shift. 39. Complete all office work and mandatory shift closing procedures. Transfer the shift to the assistant or supervisor of the next shift. 40. Successful completion of training and receipt of a certificate/certificate. 41. Provide management support 42. Attend assigned meetings. 43. Conduct interviews with job applicants in the department. 44. Monitor the correct storage of equipment in warehouses. 45. Organize and conduct inventories. 46. ​​Comply with all fire and work safety measures and hotel standards and procedures. 47. Carry out individual official assignments from your immediate supervisor.

1. Provided effective and cultural service to restaurant visitors, created comfortable conditions for them.   2. Consulted visitors about the provision of services, provided them with an assortment of available dishes and drinks.   3. Monitored the rational design of the hall   4. Monitored the cleanliness and order in the hall.   5. Supervised banquets, conferences, seminars and forums (table setting and placement. In theater and other seating arrangements)   7. Took measures to prevent and eliminate conflict situations.   8. Considered claims related to unsatisfactory customer service and took appropriate organizational and technical measures.   9. Conducted monthly inventory   10. Conducted trainings on VIP service and technical safety   11. Received necessary goods from warehouses (alcoholic drinks, non-alcoholic drinks, etc.)   12. Fulfilled individual orders from my immediate supervisor. (Without delay)   13. Drew up a work schedule for employees and a preliminary report for waiters for the accounting department