Guest relation Front office Receptionist working with opera Attention to the details Guest satisfaction Personal assistant

Catherine Working with Birchstreet program Coaching employees

Communication with the guest. Working with all F&B departments. Assisting management with documents . Motivation and coaching employee. Working with financial documents.

Restaurant opening and closing Created and developed together with HR training procedures(MOS, Micros manual, daily check lists, PLS for new comers, casuals and barmen) Staff phraseology (how we meeting guests, presentation of the menu) Handled VIP guests Organized equipment and linen big events, table plans, staff trainings, communication with the kitchen cheif Communicate with guests, other employees, or departments to ensure guest needs are met Worked in all F&B outlets of the hotel (All Dining Restaurant, Fine Dining Restaurant, Lobby Lounge Bar, Room Service) Assist management in scheduling, disciplining and motivating and coaching employees Сashier's job Work with financial documents

Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards Communicate with the kitchen regarding menu questions, recook orders Product and bar knowledge Making coffee and lemonade Guest service for breakfast with boarding for 100 guests as well as evening service à la carte Work with a checklist Complete closing duties, including restocking items Present physical and accurate check to guest and process payment. Worked in all F&B outlets of the hotel (All Dining Restaurant, Lobby Lounge Bar, Room Service) Also I was in charche for all the dishes in the restaurant Conducted an inventory of dishes and cutlery Breakage report every month to restaurant manager

- The main functions of work in the Amadeus system: - The agent for booking and sale of airline tickets, registration of insurance. - Passenger consultation by phone, selection of the optimal route, accounting for the work done.

- Meeting and greeting guests; - Tableware; - Advising guests on the specifics of food and drinks; - Control of the presentation of dishes just before serving; - Execution of orders guests; - Calculation of the customer; - Cleaning the tables after the departure of guests. - Daily reporting, registers at the end of the working day

Working with customers, by brand consultancy advice on the choice of style. Admission supplies, display of goods (merchandising).

- Carrying out of cash and non-cash payments from customers - Сompliance Rules for calculating customers, preservation funds, the rules of operation of cash registers - Drawing up statements of cash book - Opening / Closing of a cash register