Запуск комплекса, рассчитанного на 550 человек, в том числе (ресторан, караоке, бар, летняя площадка. Разработка брендбука. Подготовка, разработка, внедрение всех документов, стандартов работы всех подразделений F&B; Организация и контроль работы всех подразделений общепита и кухни зоны отдыха; Рассчитывает потребность ресторана в товарно-материальных запасах, планирует и организует его материально-техническое обеспечение; Контролирует качество обслуживания клиентов в ресторане; Создает положительный имидж ресторана (совершенствование и контроль качества и культуры обслуживания клиентов ресторана; создание приятной и доброжелательной атмосферы; изучение потребительских предпочтений посетителей ресторана; подготовка предложений и их реализация по улучшению обслуживания клиентов; Контроль и введение отчетности; Адаптация персонала; Проведение тренингов для ответственного персонала; Участие в разработке чек-листов и других документов; Инвентаризация посуды, склады F&B.

Preparation, development, implementation of all documents,operating standards of all F&B divisions; Organization and control of the work of all departments of the catering service and the kitchen of the recreation area; Calculates the needs of the restaurant in inventory, plans and organizes its logistical support; Monitors the quality of customer service in the restaurant; Creates a positive image of the restaurant (improvement and control of the quality and culture of customer service of the restaurant; creation of a pleasant and friendly atmosphere; study of consumer preferences of restaurant visitors; preparation of proposals and their implementation to improve customer service; Control and introduction of reporting; Personnel adaptation; Conducting trainings for accountable personnel; Participation in the development of checklists and other documents; Inventory of tableware , F&B warehouses.

Preparation, development, implementation of all documents,operating standards of all F&B divisions; Organization and control of the work of all departments of the catering service and the kitchen of the recreation area; Calculates the needs of the restaurant in inventory, plans and organizes its logistical support; Monitors the quality of customer service in the restaurant; Creates a positive image of the restaurant (improvement and control of the quality and culture of customer service of the restaurant; creation of a pleasant and friendly atmosphere; study of consumer preferences of restaurant visitors; preparation of proposals and their implementation to improve customer service; Control and introduction of reporting; Personnel adaptation; Conducting trainings for accountable personnel; Participation in the development of checklists and other documents; Inventory of tableware , F&B warehouses.

We met and served the Prince of the UAE Mansour Bin Zayed Al Nahyan for a month

Preparation, development, implementation of all documents,operating standards of all F&B divisions; Organization and control of the work of all departments of the catering service and the kitchen of the recreation area; Calculates the needs of the restaurant in inventory, plans and organizes its logistical support; Monitors the quality of customer service in the restaurant; Creates a positive image of the restaurant (improvement and control of the quality and culture of customer service of the restaurant; creation of a pleasant and friendly atmosphere; study of consumer preferences of restaurant visitors; preparation of proposals and their implementation to improve customer service; Control and introduction of reporting; Personnel adaptation; Conducting trainings for accountable personnel; Participation in the development of checklists and other documents; Inventory of tableware , F&B warehouses.

Preparation, development, implementation of all documents,operating standards of all F&B divisions; Organization and control of the work of all departments of the catering service and the kitchen of the recreation area; Calculates the needs of the restaurant in inventory, plans and organizes its logistical support; Monitors the quality of customer service in the restaurant; Creates a positive image of the restaurant (improvement and control of the quality and culture of customer service of the restaurant; creation of a pleasant and friendly atmosphere; study of consumer preferences of restaurant visitors; preparation of proposals and their implementation to improve customer service; Control and introduction of reporting; Personnel adaptation; Conducting trainings for accountable personnel; Participation in the development of checklists and other documents; Inventory of tableware , F&B warehouses.

Quality control of employees' work. Discipline control. Conducting trainings

Quality control of employees' work. Discipline control. Conducting trainings

Quality control of employees' work. Discipline control. Conducting trainings

Control of the work of employees, control of discipline. Conducting trainings, the best employee of the year.

Quality control of employees' work. Discipline control. Conducting trainings

the beginning of the experience

the beginning of the experience