Midwifery Course

Academic, Practical, Related Learning Exercise, Seminar & Training

Associate Hotel Restaurant Management

Learning academic and practical hotel and restaurant curriculum. Stewarding, Hot and Cold Dish, Front Desks Training and Seminars On the job training

Manager

• Responsible for operational, financial and people management. I'll need to: organize stock and equipment, monitor order supplies and oversee building maintenance, cleanliness and security. Plan and work to budgets, maximize profits and achieve sales targets set by head office. • Control takings in the restaurant and administer payrolls. • Recruit new staff, and train and develop existing staff. • Co-ordinate staff scheduling and roster, and motivate and encourage staff to achieve targets. • Ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations. • Ensure high standards of customer service are maintained. • Implement and instill in your team company policies, procedures and ethics. • Handle customer complaints and queries. • Implement branded promotional campaigns from head office, including the handling of point-of-sale promotional materials, or devise your own promotional campaigns. • Prepare reports and other performance analysis documentation. • Report to, and attend regular meetings with area managers or head office representatives. • Establish relationships with the local community and undertake activities that comply with the company's corporate social responsibility programmes.

Bartender

• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons. • Interact with customers, take orders and serve snacks and drinks. • Assess customer’s needs and preferences and make recommendations. • Mix ingredients to prepare cocktails • Plan and presents bar menu. • Check customer’s identification and confirm it meets legal drinking age. • Restock and replenish bar inventory and supplies. • Stay guest focused and nurture an excellent guest experience. • Comply with all food and beverage regulations.

Bar Manager

Takes full responsibility for the set-up and effective operation of the bar, ensure that opening and closing procedures are adhere to, taking account of security and the health & safety of the people and property, within the company policy at all times. Works in all areas of the bar, floor, stocks and office, to ensure that the best practice is maintained by the team and that any areas requiring for improvements may be identified, control in all aspects of finance including sales, gross profit, stock control, core wages and controllable expenditure. Manage all delivery process including checking order, storage, stock rotation, security, loss investigation and staff training. Managing the team including motivating and leading to work to the highest standard at all times, identify and monitor training needs and take an active role in developing people. Manage day to day performance of the staff, in line with the company personnel and procedures. Dealing with customers and employees promptly, in line with the company guidelines. 15,000.000 VND Given another position.

Restaurant Manager

Providing an excellent Guest Service at all times, maintaining high standard and consistency of outstanding Customer Service, monitoring of all administrative and operation related tasks, supervising and coaching the team. Dining room service according to the restaurant quality and service standards. Handling of customer complaints. Training, supervision, and management of waiting staff. Operation of cash register (POS). Safety and cleanliness of the restaurant. Planning for future development of facilities and service improvements. $700 Under new owner

Restaurant Supervisor

Offer high level of service to customers Take orders, serve food and beverages and clear tables. Monitor and co-coordinate floor staff to ensure all the customers needs are being acknowledged and attended, all tasks are being completed according to procedural guidelines. Setting up and ensuring dining room is set, clear, clean and ready for service, and to accommodate bookings. Organize and communicate with the staff when standards are not being met, and implement training of all staff. Promote the restaurant and functions to potential clients. Maintain hygienic food handling. Carry out any other duties as advised from time to time. $600 Promoted and transfer to other restaurant.

Captain Waiter

Supervises and coordinates activities of dining room staff serving food, assigns duties, work station, and responsibilities to staff and directs their performance, inspects dining tables and work areas, suggest entrees, dinners, courses, and wines to the guest, serves wine. $500 Promoted and transfer to other restaurant.

Event Manager

Manage staff responsible for event coordination activities. Coordinate details of events such as wine tasting, weddings, birthdays, anniversaries, charity events, private parties, entertainment shows, sales meetings, business meetings, employee appreciation events and virtual events. $500 Under new owner.

Maitre D

Meet and greet all the customers that come into the restaurant and give them a table that will be to their liking. $400 Promoted to Event Manager

Floor Manager

Responsible for the hiring, training, and disciplining of restaurant staff. Staffing duties include placing advertisements and interviewing prospective workers. Physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. $350 Promoted to Maitre'D

Captain Waiter

Ensuring diners are receiving high-quality service. The day to day duties range from training all levels of servers, overseeing the proper order and flow of dishes, informing staff about specials and food that is sold out, and keeping the dining areas clean and organized. $250 I get hired to Manager Position

Captain Waiter