Waiter-steward-bartender-barkeeper-cook

Meeting guests, assistance in choosing wine, by region and varietal composition. Acceptance of alcoholic beverages from suppliers and their implementation according to the Unified State Register of Legal Entities. Working with the cash register (iiko, 1c) Putting wine on the shelf, making prices. Inventory, Tasting)

Wine bar on Moscow. Preparing the hall and bar for the working day, rubbing glasses, accepting alcoholic product from suppliers and holding them according to EGAIS, selling wines with their description. Serving bar and banquet guests, including tastings. Inventory.

The opening of the restaurant and the preparation of the hall for the working day. Ensuring a safe atmosphere in the hall, communication with guests and feedback for management. Recruitment of personnel (bartenders, waiters, technical staff) and their adaptation-motivation. Control of medical records, and the appearance of employees. control of all mechanisms and cleanliness in the hall, meeting guests, compiling a banquet menu and conducting them, including buffets, inventory, closing shifts and collection.

Meeting guests, helping waiters during full boarding, opening and closing the restaurant, preparing a banquet menu, staff training, work schedule, conflict resolution.

Training of active sales personnel, control of the cash desk, ordering households. goods and products. Control of sanitary norms.

I began his career as a manager in this restaurant, for how much, i fulfilled all the tasks set by the higher management as a waiter with joy, and these are the best sales of the most expensive dishes, a certain amount of beer sold at the Oktoberfest festival and other carnivals and various events, including offsite banquets.