Start-up of the company, increase sales, profits and productivity, participation in the planning of the restaurant budget, responsibility for the implementation of all budget items. Maintaining a high level of product quality. Personnel management (search, selection, adaptation and orientation, training, staff retention, job evaluation and career development of employees). Control of document flow, compliance with company standards. Control of the restaurant staff, quality of service, quality of purchased products and cooking technology, technical condition of all equipment, compliance with safety and health standards in the workplace. Participation in the formation of the pricing policy of the institution, holding various promotions,

- Management of the restaurant. Processing and solving current problems, analyzing the work of the enterprise and making promising decisions. - Control of the work of all departments, accounting of sanitary and technical standards of the enterprise - Creation of motivational program for employees. - Compile a Staff schedule. - Budgeting, increasing profitability, reducing costs - Internal reporting. - Staff training. - Assess staff performance: 1. Certification 2. The Secret Guest 3. Control on check lists - Staff Recruitment - HR Management - Administrative work. - Procurement Planning. - Review of balances. - Carrying out inventories. - Participation in the development of marketing activities. - Participation in pricing - Knowledge of the programs: USAIS, Storehouse, R-keeper - Full participation in the design and development of the menu. - Knowledge of the cooking processes. - Knowledge of production equipment.

- Personnel Management. - Documentation. - Budgeting. - Interaction with control bodies. - Quality control of products. - Keeping stock records. - Staff training. - Recruitment and Human Resources Consulting Services. - Complete object management.

- Personnel Management - Reporting. - Organization of various types of events. - Conflict resolution. - Quality control of products. - Organization and holding banquets of any complexity - Preparation of staff timetable. - Recruitment and training of staff. - Monitoring of inventory balances, equipmen.

Hotel “Park inn”, Restaurant «Paulaner», Restaurant Supervisor - Performance of their duties in accordance with the instructions of this enterprise. - Work according to the standard of the enterprise. - Staff training. - Conflict resolution. - Various types of events. - Organization of trainings for personnel, to improve the quality of service, in accordance with company standards. - Holding group events of various levels.

Work with documents. - Reception and maintenance of events of different levels. - Records management, for this position. - Recruitment and training of staff. - Conflict resolution.

Restaurant manager - The working area of the complex is 550 people. - Daily work with subordinate staff to improve the level of service. - Quality control of the work performed by the subordinate staff. - Drawing check sheets for staff. - Work with guests of the restaurant and hotel complex. - Performance of job descriptions of the enterprise. - Reception and conducting of banquets, conferences, seminars. - Work with documents. - Recruitment and training of staff. - Conflict resolution. - Monitoring of inventory balances, equipment. - Expanding the customer base. - Interaction with all structural units of the complex.

-Preparation of the workplace -Work according to company standards -Room service

- Daily work with subordinate staff to improve the level of service - Reception of orders for celebrations. - Work with documents. - Reception and conducting of banquets, conferences, seminars. - Compilation and control of applications for the full operation of the enterprise. - Performance of job descriptions of this enterprise

- Daily work with subordinate staff to improve the level of service. - Reception of orders for celebrations. - Work with documents. - Compilation and control of applications for the full operation of the enterprise. - Catering. - Work with guests.

- Work behind the bar. - Tracing balances of bar products, filing applications. - Performance of job descriptions of the enterprise. - Work with documents.

-Preparation of the workplace -Work according to company standards -Room service

- Search for new products consumers, contracting. - Control of applications from consumers. - Control of accounts payable.

-Preparation of the workplace -Work according to company standards -Room service