 Analysis of competitors’ pricing for a certain period; Collecting the info of upcoming events for PR campaign; Writing posts for SM with a content plan; Supervising the correct info uploading in OTAs and communication channels Creating the promotional strategy for hotel’s restaurant Writing an article about the hotel chain

 Analysis of competitors’ room categories; Making a presentation of room categories including comparison with competitors and SWOT analysis; Analysis of competitors’ promos/discounts for a certain period; Creation of the user manual for appliances in the room; Preparation of Technical Proposal for a designer Work with reputation in the Internet (collecting the feedbacks, structuring on issues, analysis of the competitor’s work with reputation Creating instruments for motivation for giving feedback on platforms

 Receiving calls and initial consulting of b2c and b2b partners on bookings and work with Extranet in Russian and English; Explanation of the promotion model on OTA; Resolving issues related to invoicing; Control of unloading availability, rates, photos of rooms; Distribution of applications within the operational department; Guidance with signing contracts with hotels; Control of the competitiveness of prices and conditions of cooperation; Instructing colleagues on working in the personal account of the system

 Tracking the dynamics of the main gost indicators ADR, RevPAR, etc.; Price regulation on open sales channels; Collecting information about the work of competitive networks; Creation of sales funnel, customer journey map; Connecting new OTA channels; Control of correct unloading of availability and rates in E-Channel Manager; Provision of weekly and monthly reports; Active participation in the reception of new hotels (filling rooms, creating rates); Setting up cancellation rules and tax system, etc.

 Preparation and running banquets, conferences and other events; Event planning under the guidance of the manager; Organization and control of work of line staff; Consulting of the guests during the event; Inventory control; Creating an atmosphere of hospitality in the restaurant (attitude towards guests, demeanor, appearance)

 Serving restaurant and bar customers;  Table setting and timely cleaning of tables in accordance with established standards;  Customer service, including advising guests on the features of dishes and drinks, assisting with orders;  Serving food and drinks in accordance with established service rules;  Receipt of payments for services from visitors;  Control over cleaning, condition and completeness of cutlery