Area of responsibility:• Skøien Gastrobar - 2021/09 - 2023/02• Molto Trattoria Restaurant - 2023/08 - 2024/01• Waffl Restaurant - (Opening) 2024/02 • Haandtryk Restaurant - (Opening) 2024/02• Maximus Trattoria Restaurant - (Opening) 2024/03Responsibilities - Restaurant Assistant Manager:• Responsible for operations in restaurant and banquet,• Responsible for following the appointed work routines,• Carry out briefing for each shift,• Exercise positive actions and service and mediate the importance of this to the staff,• Responsible for ensuring that restaurant staff adhere to the rules and guidelines regardinguniformity, attitudes and working ethics,• Responsible for the waiters doing their duties and, when necessary structuring the workshift,• Responsible for ensuring that no guests are served too much to drink and following andteaching waiters about Alcohol Norwegian law,• Responsible for self-serving a positive hostage and service, and communicating the importanceof this to staff,• Responsible for formation and integration of new employees and follow-up of apprentices,• Responsible for the staff in any event following Servert Norge current uniform policy,• Make sure all necessary training of staff at the department is done according to the standards setfor the position and so that the quality of the department maintains a consistent and good qualityover time.Responsibilities - Head Sommelier:• Responsible for creating wine lists in the Servert group restaurants,• Responsible of maintaining the wine list in the restaurants at all time, • Selection of appropriate wines for the style of the restaurant,• Cooperation and meetings with wine importers,• Organizing competitions with prizes between restaurants in cooperation with importers,• Generates new ideas and methods to increase wine revenues and improve wine service,• Monitor beverage consumption and poring to reduce wastage and avoid unnecessary financial exposure.

Responsibilities:• Together with The Leader for achieving the departments budgeted beverage sales, payroll cost and profitability,• Participation and input to F&B marketing activities,• Maintenance of the department's control procedures,• Handle inquiries about food and beverage and ensure timely follow-up on the same working day (email),• Be available to hotel staff at all times in case of emergency,• Full knowledge of the fire procedures,• Other tasks may be delegated by the nearest leader,• Monthly inventory of beverages and other items,• Ensure that the service meets customers needs and expectations,• Work to minimize complaints,• Through established routines and service create an unforgettable experience for our guests,• Follow the rota that has been sent out and routines regarding this, • To follow up on waiters and runners during service- be active in service,• Follow routines and checklists,• Take responsibility and seek accurate and relevant information about events and daily operations• Work with up-sell in the department, • Responsible for POS and routines regarding this,• Ensure a professional attitude and the right uniform when you are on the property, ready to meet or serve a guest at any time,• Staff professional attitude and proper meeting The companies appearance and uniform standards• Teamwork relationships with employees and management,• Responsible together with The Leader for training and development of staff, • Report any deficiencies in equipment and facilities.

FUNCTIONS:• Responsibility for the service in the restaurant,• Wine and alcohol consultancy,• Ensure a high level of guest satisfaction,• The use of standards, norms, objectives and budgets of company,• Perform all duties imposed by the Restaurant Manager

FUNCTIONS:• Managing the work at the restaurant, • Ensure a high level of discipline among their subordinates• Ensure a high level of guest satisfaction• The use of standards, norms and objectives hotel,• Perform all duties imposed by the Restaurant ManagerPERFORMANCE OF DUTIES:• Monitoring and correcting the duties performed by the employees of the restaurant according to the standards Scandic Hotels• Organizing effective working restaurant providing continuity of operations• Participation in the work of the restaurant and the allocation of staff• Supervision and participation in the course of covering the tables in accordance with the norms and standards of the Scandic Hotels• Ensure that all items in the restaurant were in good condition, clean and polished• Supervision and cooperation in the preparation of restaurant interior• Making use of the restaurant while overseeing all sections - if necessary• Responsibility for the money and influence to her• Ensuring alb all restaurant staff abide by the established style of customer service• Respect for and ensuring compliance among subordinates standards accept payments• Ensuring the proper use of materials and equipment as well as responsibility for their good technical condition through subcontracting repair, ordering new equipment and materials• Ensuring that the restaurant was left in good order before and after every change• keeping the restaurant eg .: the attendance list, complaints, revenue, cover, etc. According to the commands• Participation in all courses and trainings organized by the Hotel, as well as interdepartmental

FUNCTIONS:• Responsibility for the service in the restaurant• Receiving orders for meals / drinks• Delivery of orders to the tables guests in accordance with the standards of the Scandic Hotel• Ensure a high level of services to the satisfaction of visitors• Maintaining the lateral positions of the so-called side. "Helpers clean and tidy• Cleaning tables and helpers• Returning glasses, dishes and cutlery for washing stationsPERFORMED TASKS:• Preparation of cover according to the norms and standards. Ensuring that all dishes are clean, polished and in good condition• Perfect knowledge of and compliance with the standards of the Scandic Hotel• Ensure that the lateral position was fully stocked before the start of the service• Preparing design of the restaurant• Good knowledge of the wine list, the menu items in a way that allows discussing, recommending and selling• Participation in the so-called. "Briefings"• Welcoming guests in a friendly and courteous in line with the standards of the Scandic Hotel• Identifying guests tables in courteous manner and in accordance with their requirements• Selling guests seasonal dishes and specialties restaurant• Taking orders in a professional and organized so as to avoid mistakes• Perfect execution of the work in its section, as well as overall control of the restaurant• Ensuring that the service was carried out in accordance with the standards of the Scandic Hotel• The responsibility for the proper use of materials and equipment operational and for their good technical condition• Ensure that the restaurant was left clean and tidy, ready for the next change• Participation in all the training courses organized by the hotel• Perform any other duties assigned as part of the weekly work schedule• Participation in all meetings of the F & B according to local policy• Perform all other commands superior

FUNCTIONS:• Responsibility for the service in the restaurant / bar• Receiving orders for meals / drinks• Delivery of orders to the tables guests• Ensuring a high level of service• Cleaning tables and helpers• Returning glasses, dishes and cutlery for washing stations• Maintaining the purity of the position of rinsing• Preparation of alcoholic and soft drinks for the guests of bar and order fulfillment for drinksPERFORMED TASKS:• Preparation of cover according to the norms and standards. Ensuring that all dishes are clean, polished and in good condition• Preparing design of the restaurant / bar• Good knowledge of the wine list, the menu items in a way that allows discussing, recommending and selling• Taking orders in a professional and organized so as to avoid mistakes• Perfect execution of the work in its section, as well as overall control of the restaurant• If possible, meet the requests and customer complaints• The responsibility for the proper use of materials and equipment operational and for their good technical condition• Ensure that the restaurant was left clean and tidy, ready for the next change• Knowledge of procedures for fire protection and security of the hotel• Participation in all the training courses organized by the hotel• Excellent knowledge of techniques for mixing the ingredients to prepare drinks and cocktails• Administration of guests products on offer bar• Adherence to serve alcohol in order to avoid the harmful effects of their actions on the guest• Apply the principles of dealing with guests who abused alcohol• Preparation of beverages• Thorough knowledge of alcohol and their preparation• Upgrading the knowledge of the new rules on drinks and brought amendments• Cleaning, disinfecting, replenishment and supply bar

FUNCTIONS:• Managing and supervising the work at the restaurant, bar, room-service• Ensure a high level of discipline among their subordinates• Ensure a high level of guest satisfaction• The use of standards, norms, objectives and budgets Hotel• Perform all duties imposed by the superiorPERFORMANCE OF DUTIES:• Monitoring and correcting the duties performed by the employees of the restaurant according to the standards Sheraton Hotel• Organizing effective working restaurant providing continuity of operations• Participation in the work of the restaurant and the allocation of staff• Supervision and participation in the course of covering the tables in accordance with the norms and standards of the Sheraton Hotel• Ensure that all items in the restaurant were in good condition, clean and polished• Supervision and cooperation in the preparation of restaurant interior• Making use of the restaurant while overseeing all sections - if necessary• Responsibility for the money and influence to her• Ensuring alb all restaurant staff abide by the established style of customer service• Respect for and ensuring compliance among subordinates standards accept payments• Ensuring the proper use of materials and equipment as well as responsibility for their good technical condition through subcontracting repair, ordering new equipment and materials• Ensuring that the restaurant was left in good order before and after every change• keeping the restaurant eg .: the attendance list, complaints, revenue, cover, etc. According to the commands• monitoring the appearance and health of subordinate employees and take appropriate steps if necessary• Having knowledge and knowledge of procedures related to hygiene, P POŻ, evacuation and basic emergency medical emergencies• Cooperate with other departments as: Kitchen, Floor Service, Technical Department, etc.• Participation in all courses and trainings organized by the Hotel, as well as interdepartmental

FUNCTIONS:• Preparation of alcoholic and soft drinks for the guests of bar and order fulfillment for drinks reported by the bar service, according to standard regulations and company policy relating to alcoholic beverages.• Dealing with guests in such a way as to always feel welcome.PERFORMED TASKS:• Excellent knowledge and application of standards Sheraton Hotel;• Excellent knowledge of techniques for mixing the ingredients to prepare drinks and cocktails;• Administration of guests products on offer bar;• Efficient order entry system Micros;• Assessment of the behavior visitors to quickly respond to their needs;• Adherence to serve alcohol in order to avoid the harmful effects of their actions on the guest;• Preparation of drinks;• Thorough knowledge of alcohol and their preparation;• Upgrading the knowledge of the new rules on drinks and brought amendments;• Help waiters for information on the bar (proper glasses, proper adornment etc.).• Cleaning, disinfecting, replenishment and supply the bar according to the procedures;• Compliance with corporate procedures, sanitary, fire protection and safety and the efficient use of fire extinguishing equipment;• Timely and effective implementation of all obligations under the policy adopted by the hotel in order to fulfill the assigned tasks for this position general;• Maintaining good relations official with the hotel staff and suppliers to create and promote conflict-free working atmosphere, which will lead to increase the morale of employees, their productivity and efficiency / effectiveness;• The continuing good image bar in order to promote the objectives of the company and increase its popularity and widespread acceptance for its efforts;• Supporting the objectives of Six Sigma program and participation in the work of this team;• Teamwork which assists the other members of the crew in the performance of duties as required or increased traffic in the bar.

FUNCTIONS:• Responsibility for the service in the restaurant / bar• Receiving orders for meals / drinks• Delivery of orders to the tables guests in accordance with the standards of the Sheraton Hotel• Ensure a high level of services to the satisfaction of visitors• Maintaining the lateral positions of the so-called side. "Helpers clean and tidy• Cleaning tables and helpers• Returning glasses, dishes and cutlery for washing stationsPERFORMED TASKS:• Preparation of cover according to the norms and standards. Ensuring that all dishes are clean, polished and in good condition• Perfect knowledge of and compliance with the standards of the Sheraton Hotel.• Ensure that the lateral position was fully stocked before the start of the service• Preparing design of the restaurant / bar• Good knowledge of the wine list, the menu items in a way that allows discussing, recommending and selling• Participation in the so-called. "Briefings"• Welcoming guests in a friendly and courteous in line with the standards of the Sheraton Hotel• Identifying guests tables in courteous manner and in accordance with their requirements• Selling guests seasonal dishes and specialties restaurant• Taking orders in a professional and organized so as to avoid mistakes• Perfect execution of the work in its section, as well as overall control of the restaurant• Ensuring that the service was carried out in accordance with the standards of the Sheraton Hotel• The responsibility for the proper use of materials and equipment operational and for their good technical condition• Ensure that the restaurant was left clean and tidy, ready for the next change• Participation in all the training courses organized by the hotel• Perform any other duties assigned as part of the weekly work schedule• Participation in all meetings of the F & B according to local policy• Support the establishment of Six Sigma and participate in the work of this team.• Perform all other commands superior

PERFORMED TASKS:• Welcome guests and place them by the tables • Serve menu• Take beverage orders• Take food orders• Prepare drinks• Serve and preparation of beverages by quality and restaurant standards• Serve dishes from menu card by restaurant standards• Preparing the bills• Clean and setup the tables• Bar supply assurance• Fiscal cash settlement