Providing guests with an exceptional experience through the provision of seamless and warm service in the restaurant and bar areas.- Deliver an attentive experience to guests, serving food and drinks.- Monitor all aspects of the customers' experience - from the restaurant layout before they arrive to the experience they receive while there, and act to enhance that experience and remedy potential problems so that service is seamless.- Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.- Act as a brand ambassador for Restaurant and ensure group values are upheld to both external and internal contacts, through appropriate behaviour and performance.- Fully conversant with the food and drinks menus, and with all products and services and support junior staff to develop their product knowledge.- Supervise, coordinate and train junior staff, monitoring their food service duites including how they interact with customers, answer questions, inform patrons of special menu items and keep the dining area clean and organised.- To ensure that all mis-en-place is completed correctly, both prior to and after each shift, in order to maximise both guest and associate satisfaction.- Assist in the operation of an effective reservations program.- Prepare the restaurants for service.- Work with Head Chef and his team to learn about menu ingredients, food preparations and special diet requirements.- Co-operate with office team, customer data base management, newsletter mail out, attend staff training work shops and team building meetings.

Providing guests with an exceptional experience through the provision of seamless and warm service in the restaurant and bar areas.Deliver an attentive experience to guests, serving food and drinks.Monitor all aspects of the customers' experience - from the restaurant layout before they arrive at theexperience they receive while there, and act to enhance that experience and remedy potential problems so that service is seamless.Establish and maintain good relationships with all guests and handle complaints, requests, and inquiries.Act as a brand ambassador for Restaurant and ensure group values are upheld to both external and internal contacts, through appropriate behavior and performance.Fully conversant with the food and drinks menus, and with all products and services and support junior staff to develop their product knowledge.Supervise, coordinate and train junior staff, monitoring their foodservice duties including how they interact with customers, answer questions, inform patrons of special menu items and keep the dining area clean and organized.To ensure that all mise-en-place is completed correctly, both prior to and after each shift, in order to maximize both guest and associate satisfaction.Prepare the restaurants for service.Work with Head Chef and his team to learn about menu ingredients, food preparations, and special dietrequirements.

Responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers. - recruiting, training and supervising staff- agreeing and managing budgets- planning menus- ensuring compliance with licensing, hygiene and health and safety legislation/guidelines- promoting and marketing the business- overseeing stock levels- ordering supplies- producing staff rosters- handling customer enquiries and complaints- taking reservations- greeting and advising customers- problem solving- preparing and presenting staffing/sales reports- keeping statistical and financial records- assessing and improving profitability- setting targets- handling administration and paperwork- liaising with customers, employees, suppliers, licensing authorities and sales representatives- making improvements to the running of the business and developing the restaurant.

Providing guests with an exceptional experience through the provision of seamless and warm service in the restaurant and bar areas.- Deliver an attentive experience to guests, serving food and drinks.- Monitor all aspects of the customers' experience - from the restaurant layout before they arrive to the experience they receive while there, and act to enhance that experience and remedy potential problems so that service is seamless.- Establish and maintain good relationships with all guests and handle complaints, requests and enquiries.- Act as a brand ambassador for Restaurant and ensure group values are upheld to both external and internal contacts, through appropriate behaviour and performance.- Fully conversant with the food and drinks menus, and with all products and services and support junior staff to develop their product knowledge.- Supervise, coordinate and train junior staff, monitoring their food service duites including how they interact with customers, answer questions, inform patrons of special menu items and keep the dining area clean and organised.- To ensure that all mis-en-place is completed correctly, both prior to and after each shift, in order to maximise both guest and associate satisfaction.- Assist in the operation of an effective reservations program.- Prepare the restaurants for service.- Work with Head Chef and his team to learn about menu ingredients, food preparations and special diet requirements.- Co-operate with office team, customer data base management, newsletter mail out, attend staff training work shops and team building meetings.

Human resources management (hiring new staff, the organizing and planning of work activities, counseling staff, monitoring of work, organizing meetings), organizing of cultural and tourist programs for visitors companies Jajcetours d.o.o. (Camp group ANWB, ADAC, NKC, GRENOBLE, etc.). Organizing creative programs for visitors of the camp, participate in educational workshops and seminars on the promotion and advancement of tourism in Bosnia and Herzegovina.

The Erasmus + volunteer internship of one year in the organization Fundacja Sprawni Inaczej (Gdansk, Poland). Organizing creative workshops for people with disabilities, support for people with disabilities, helping with artistic tasks (ceramics, wood, paper), support instructors in the daily duties in workshops, assisting people with disabilities in daily and sports activities, providing organizational support and participation at various events such as open days FSI, meeting integration, editing and decorate the rooms of the Foundation.

Receiving, hosting and guests handling, bookkeeping/accounting, registration service, tourists advice, billing.