• Building and maintaining long-term relationships with key customers of a business.• Organization of telephone sales of products of the restaurant.• Providing telephone sales quality control.• Managing a hospitality department.• Searching, interviewing, and employment of a new candidates.• Support in adaptation and training of new candidates.• Mentorship.• Creation of motivational programs for salesmen to boost sales and raise the team’s comradery. • Creation of checklists and procedures for employees.• Execution of a quarterly certification of employees.• Organization of events hosted by the restaurant.• Provide a restaurant service quality control and constant interaction with customers: creating a comfortable atmosphere, acquaintanceship, involvement, sales/upsales, complaints management and problem-solving.

• Managing a service side of a brand new start-up seafood restaurant, including searching for staff, interviewing, training, and team management.• Also my responsibilities were to create standards of work, procedures, checklists, and schedules.• Yet the main responsibility was to care about customers by providing them with high-quality service.