Skills by Occupation

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

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