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Staff recruitment; Staff adaptation, training and motivation; Control of work during the work shift; Delivery service control; Operational shift management, scheduling and timesheets; Working with guests, 100% table-visit; Interaction with supervisory authorities; Inventory protection, analysis of results; Development and implementation of service standards (checklist, SOP, job descriptions); Communication with regulatory authorities, provision of documents and necessary information; Work with providers; Product order control; Product write-off control; Control of the technical condition of the restaurant; Sale and acceptance of banquet events; Organization of service of banquet events for VIP-persons; Coordination with the Client of technical and organizational issues; Preparation of the plan-scheme of the event; Interaction with the client and guests of the event during the banquet; Skill to work in team; Find a way out in unusual situations;

Human resource management (up to 50 people); Preparing banquet rooms for the start of the event Staff recruitment; Staff adaptation, training and motivation; Control of work during the work shift; Operational shift management, scheduling and timesheets; Sale and acceptance of banquet events; Organization, administration and control of banquets; Organization of service of banquet events for VIP-persons; Coordination with the Client of technical and organizational issues; Preparation of the plan-scheme of the event; Coordination and control of all departments involved in the banquet; Interaction with the client and guests of the event during the banquet; Financial reporting by events; Skill to work in team; Find a way out in unusual situations; Solve problems promptly.

Control over the performance of work; Monthly inventory; Drawing up and filling out the timesheet; Scheduling of work; Conducting daily 15 minute trainings; Interviewing job candidates; Control of cash discipline; Conflict resolution; Direct participation in the service; Execution of orders of the head of the F&B; Substitution of the restaurant manager, banquet service during their absence.

Preparing the hall for events; Serving guests during coffee breaks and banquets for up to 350 people; Participation in the maintenance of off-site events; Replacement of the supervisor during his absence.