Andrea Schaefferlein

Inventory, Cost Control, Requisitions, Maintaining and Implementing Standards, Control and Supervision of the Operation of 1 Bar. Banqueting and 1 Restaurant, Reception, Reservation, Complaint Handling, Assessment and Appraisel, Employee Development Plans, Coordination of Training Audits, Coordination of Hygiene Audits, Monthly Reports (Sales Statistics, Wastage and Breakage Control, Wages ...), Stores and Cost Control, Rosters and Tableplans, TQM in the Department (Standard Operating Procedures, SAM,

Inventory, Cost Control, Maintaining and Implementing Standards, Control and Supervision of the Operation of 1 Bar, 1 Café, 1 Restaurant, Banqueting (5 boardrooms, 8 meeting rooms, 1 ball room) Complaint Handling, Coordination of Training Audits, Coordination of Hygiene Audits, Monthly Reports (Sales Statistics, Wastage and Breakage Control, Wages ...), Stores and Cost Control, Rosters and Tableplans, TQM in the Department (Standard

Bustrips through Norway, Contact for the Travellers and for Hotel Staff, Guides and Employees of the Ferries, Taking Care of the Travellers, Guest realation, Working in a Team with the Bus Driver, Giving daily Travel Information, Check-in and Check-out of the Guests, Cash up

Inventory, Cost Control, Requisitions, Maintaining Standards, Training for staff at any level Control Evening Entertainment and Animation, Supervision of the Operation of 6 Bars, 3 Restaurants, Banquetting, F&B Guest relation, Complaint Handling

Leading of a Service-Station and Department, Cash up, Complaint-Management, Training and Induction of old/new Teammembers, Assessment and Appraisel, Employee Developement Plans, Coordination of Training Audits, Coordination of Hygiene Audits, Monthly Reports (Sales Statistics, Wastage and Breakage Control, Wages ...), Stores and Cost Control, Rosters and Tableplans, TQM in the Department (Standard Operating Procedures), Taking Part in F&B- und Operational Meetings, Departmental Meetings, Organisation of „A

Leading of a Service-Station, Cash up

Basic knowledge in following departments: kitchen, stewarding, housekeeping, banquet, restaurant, reception and reservation

Hotelorganisation (Procedures, ...) Human Resources (Law, Training, ...) Economics (Marketing, PR, ...) Finance (Accounting, Finance ...) Languages (German, English, French, Spanish)