Motivating a large hotel team to deliver service standards Driving a sales and marketing strategy Meeting budgets and exceeding revenue targets Networking at dinners and functions Liaising closely with the sales and revenue team to make sure business is coming in at the right price

Plan menus. Respond to customer preferences and complaints. Set prices for each product on menu. Plan and budget for future meals. Hire, recruit, and train employees.

Responsable of all aspects of the food and beverage operations onboard, including revenues, food costs, budgets, inventories, sanitation onboard and discipline

Take responsibility for the business performance of the restaurant. Analyse and plan restaurant sales levels and protability. Organised marketing activities, such as promotional events and discount schemes.Prepare reports at the end of the shift/week, including staff control, food control and sales.Creating and executing plans for department sales, prot and staff development. Set budgets and/or agreeing them with senior management. Plan and coordinate menus.

assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising job contributions; recommending compensation actions; adhering to policies and procedures. Manages sub-contractors by locating, evaluating, and selecting sub-contractors; monitoring and controlling performance.Meets operational standards by contributing construction information to strategic plans and reviews; implementing production, productivity, quality, and customer-service standards; resolving problems; identifying construction management system improvements.Meets construction budget by monitoring project expenditures; identifying variances; implementing corrective actions; providing non-project annual operating and capital budget information.

Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with feedback. Responding to customer complaints. Ensuring that all employees adhere to the company's uniform standards. Meeting and greeting customers and organising table reservations. Advising customers on menu and wine choice. Recruiting, training and motivating staff. Organising and supervising the shifts of kitchen, waiting and cleaning staff.

Supervise and participate in kitchen and dining area cleaning activities. Resolve customer complaints regarding food service. Train workers in food preparation, and in service, sanitation, and safety procedures. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.Assign duties, responsibilities, and work stations to employees in accordance with work requirements.Inspect supplies, equipment, and work areas to ensure efcient service and conformance to standards. Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.Perform personnel actions, such as hiring and ring staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.Record production, operational, and personnel data on specied forms.Develop equipment maintenance schedules and arrange for repairs.

Civil and construction Engineer, Construction Engineer

SGS-International Certification Services, Food Safety Sistems