Hanna Shvorob

1. Monitoring supervisor performance using correct language and ensuring fairness and respect to all;

2. Provide support to middle managers by providing information on areas to monitor;

3. Ensure that procedures are in place;

4. Approach the guests during meals to elicit impressions and comments related to food and service;

5. Work closely and efficiently with Head Sommelier to anticipate and communicate any guests remarks regarding the beverage service in the restaurant;

6. Attending all the meeting and trainings related to assigned position;

7. Full awareness of Cruise Control and LMS;

8. Encourage the development of the staff;

9. Conduct the trainings sessions with staff covering all aspects of service outlined in the restaurant operations manual.

1. Create a positive and innovative atmosphere which encourages the restaurant staff exceed the guest expectations;

2. Exhibiting the company service culture by being polite courteous and accommodating at all the times;

3. Process knowledge of food operations such as menu knowledge cooking methods applied, menu cycle and presentation standards;

4. Remain confident when dealing with negative situations convince others to have ideas and create new options;

5. Provide supervision in other outlets as assigned;

6. Practice professional and clear communication skills;

7. Maintain the par level in place;

8. Assign work schedule and side duties for all restaurant staff;

9. Give special attention to VIP and demanding guests;

10. Train and supervise staff in order to minimize breakage loss and damage of the equipment;

11. Ensure all the staff is aware and understands ships rules and regulations;

12. Process full knowledge of USPH rules, regulations and maintain the standards of USPH.

1. Completed thought-out and accurate opening, closing duties to facilitate smooth restaurant operation;

2. Addressed my concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution;

3. Applied safe food handling and optimal cleaning strategies to protect customers and maintain proper sanitation;

4. Maintained table settings by removing courses, replacing utensils and refilling beverages promptly;

5. Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.

1. Arranging of Director`s business time;

2. Schedule of meetings & appointments;

3. Business Correspondence;

4. Monitoring compliance deadlines orders, control of documents and bring them to performance;

5. Implementation of send and receive correspondence and it`s registration.

6. Compiling statistical report on employment;