•Forecasting of expenses and income for the department according to the budget

• Analysis of the budget and forecasting

• Development and implementation of the menu in the hotel restaurant

• Calculation of prices, preparation of price lists, menu engineering

• Personnel management (up to 10 people)

• Personnel work planning (work schedules, vacations, etc.)

• Maintaining of timesheets

• Implementation of programs for the development and motivation of subordinates

• Staff training and conducting trainings

• Calculation of salaries and bonuses

• Development of calculation and technological maps in the Materials Control program • Development of SOPs

• Reporting for the accounting department

• Inventory (acts of product write-off, control of balances)

• Work with MICROS and Opera systems

• Knowledge of specific programs: POS Configurator (creation of buttons for Micros), AutoSequences and Reports, Materials Control, Opera.

• Searching for and concluding contracts with contractors

Achievements:

budget execution and growth of the department's profitability, growth of the GRI indicator (guest satisfaction based on feedback

• Organization of events (banquets, receptions)

• Staff control over compliance with service standards

• Quality control of staff work

• Work with primary documentation (incoming and outgoing invoices)

• Control of cash discipline

• Staff work planning (weekly schedule)

• Work with VIP guests (counseling, conflict resolution)

• Work with the menu and serving according to the standards

• Prompt resolution of administrative and economic issues

Achievements:

• Achievement of goals and maintaining a high reputation among clients and companies.

• Serving and organizing all types of events (forums, meetings, conferences, banquets) for up to 300 people.

• Experience exchange work in Austria - Vienna at Radisson RED (Radisson Hotel Groop) - 10 months (01.03.2022- 31.12.2023)

• Promotion to Head of Food and Beverage Department