Project Manager
MDC
Total years of experience :6 years, 7 Months
Analysing the market, goods and services in the field of Employer's business portfolio. (particularly in terms of price and quality of the goods and services)
- Preparation of offers for goods and services in the field of Employer's business portfolio.
- Communication with suppliers / buyers of goods and services in the field of Employer's business portfolio.
- Negotiations with potential buyers of goods and services in the field of Employer's business portfolio.
- Improving the business activities of the organizational unit.
planning and organising accommodation;
promoting and marketing the business;
managing budgets and financial plans as well as controlling expenditure;
maintaining statistical and financial records;
setting and achieving sales and profit targets;
analysing sales figures and devising marketing and revenue management strategies;
meeting and greeting customers;
dealing with customer complaints and comments;
addressing problems and troubleshooting;
ensuring events and conferences run smoothly;
supervising maintenance, supplies, renovations and furnishings;
dealing with contractors and suppliers;
ensuring effective security;
carrying out inspections of property and services;
ensuring compliance with licensing laws, health and safety and other statutory regulations.
Reports to the Maitre D’ - Specialty Restaurant
- Directly supervises, supports and evaluates the performance of the subordinate positions within the Specialty Restaurant - Sommelier, Commis de Rang and Utility Cleaner
- Mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement
- Responsible for notifying the Assistant Restaurant Manager - Specialty Restaurant of any cases of disciplinary actions or poor performance
- Responsible for coordinating the trolley and flambé service on each table demonstrating to the passengers his/ her ability to cook, carve and flambé
- Directly responsible for checking the flambé trolley, cheese trolley and controlling the daily inventory of linen, china and silverware
- Must posses a solid knowledge of all menu items and be able to describe them to passengers, suggesting various courses
- The Chef de Rang follows company guidelines regarding uniforms and personal hygiene and ensures that the assigned work station is clean and sanitized according to the cruise line standards and USPH and/or UKPH rules
- Pays a close attention to passengers needs and reports their special requests or complaints to the Assistant Maitre D' - Specialty Restaurant
Associate sales agent
- Performed professional telemarketing activities in German-speaking territory, and in English language, as an alternative language of communication: communication / correspondence with foreign partners and customers
- Performed informing clients about the characteristics of products or services, their prices; (And the results of the research)
- Collected customer information (name, address, payment method, etc.), And their reaction to the service
- Collected orders and made lists of orders
- Conducted marketing research survey of clients
- Performed accompanying test rating (follow-up), upon completion of the sale by telephone, mail or e-mail and others.
- Updated the database (all records in the database), and participated in all other operational and administrative matters