Skills by Occupation

train employees arrange special events handle glassware ensure regular maintenance of kitchen equipment devise special promotions handle customer complaints plan menus ensure tableware is ready for use inspect table settings supervise the work of staff on different shifts comply with food safety and hygiene think creatively about food and beverages create decorative food displays maintain customer service oversee the design of touristic publications seek innovation in current practices ensure portion control maximise sales revenues manage restaurant service evaluate events quality assurance methodologies identify customer's needs oversee the printing of touristic publications supervise crew hazard analysis and critical control points recruit employees manage stock rotation control of expenses order supplies

apply foreign languages in hospitality monitor work for special events organise cultural events compile wine lists