Hospitality Consultancy services (Hotel & Restaurant)

Food and Beverage service Trainer

•Teaching Food & Beverage Management and Service subjects•Following instructional material and books of American Hotel & Lodging Association (AH&LA) and Confederation of Tourism and Hospitality (CTH).•Teaching 6-8 credit hours a week to batches of Graduate Diploma in Hotel Management, Post Graduate Diploma in Hotel Management and Diploma in Restaurant management.•Teaching “Restaurant manager” 6 month Diploma to PSDF project Class (A project of Provincial Government)•Conducting practical trainings of students for food & beverage service, complaint handling & hosting skills•Conducting student’s industrial visits to Hotels & Restaurants and evaluating their dining skills test•Giving lectures on menu development, costing & pricing menus, banquet & catering operations, order taking, room-service, sanitation, safety concerns and telephone courtesy rules•Organizing, managing and scheduling service and housekeeping staff of the college•Assisting director coordination in internships placement of college students and maintaining their records

HR servicesMenu EngineeringMarketing & Advertisement Policy MakingRestaurant Operations

•Assisting the Restaurant manager in restaurant’s operation.•Floor management as shift in charge.•Staff coaching and training.•Managing refilling & punching orders using POS-system for Lunch, Hi-tea, Iftaar & dinner Buffets•Supervising day to day operations, meeting guests special arrangements and instructions.•Scheduling staff duty and leave rosters•Additional charge of compiling reports on linen (laundry) records and its maintenance

• Assisting the Restaurant manager in restaurant’s operation.• Guest reception, hosting and Guest relationship.• Taking reservations and suggesting party menus to concerned guests.• Serving food and beverages by English, Russian, and American service styles.• Complaint handling and satisfying guest during the operation.• Motivating and coaching the staff in line-up meeting and during the operation.• Pursuing and implementation of basic health, hygiene and sanitation standards.

•Supervising restaurant operations.•Assist restaurant manager in off-site catering operations •Assisting the General Manager in sales and marketing activities for the restaurant.•Generating and presenting innovative ideas for promotional packages to Chef and General Manager.•Guest reception, hosting and Guest relationship.•Order taking, serving food & beverage, food expedition & managing Dinner, Hi-tea and Iftaar buffets.•Bar and restaurant stock inventory on daily, weekly and monthly basis.