Skills by Occupation

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

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