The standard set of functions of a receptionist, including duties such as: 1. Reception and accommodation of both Russian citizens and citizens from all over the world. 2. Standard check-in, check-in, check-out procedures. 3. Work with cash desk and terminal. Full cash support of various types of services both inside and outside the hotel. 4. Combining the work of the concierge service. 5. Work with personnel, conducting trainings, team building. 6. Work with any kind of requests from guests from ordering flowers and organizing holidays to booking restaurants and car sharing. 7. Telephone support of any kind of requests from guests inside and outside the hotel. 8. Coordination of requests from guests and employees throughout the hotel for the smooth operation of the hotel. 9. Work with objections, conflict guests, stress resistance and work with claims. 10. Experience as a butler with Russian VIP stars. 11. Full knowledge of the work standards of bellboy, porter and concierge.

1. Implementation of work on effective and cultural services to restaurant customers, creating comfortable conditions for them. 2. Ensuring control over the safety of material assets. 3. Advising visitors on issues related to the services provided. Taking measures to prevent and eliminate conflict situations. 4. Consideration of claims related to unsatisfactory customer service, the necessary organizational and technical measures. 5. Monitoring the appropriate design of the premises, monitor the placement, updating and status of advertising indoors and on the building. 6. Ensuring cleanliness and order in the room and in the territory adjacent to it. 7. Monitoring compliance by subordinate workers with labor and production discipline, labor protection rules and standards, and the requirements of industrial sanitation and hygiene. 8. Informing the management of existing shortcomings in servicing visitors, measures taken to eliminate them. Ensuring the implementation by employees of the instructions of the enterprise management.

Monitoring the performance of functional duties of all employees of the unit. Coordination of all types of customer service, providing hotel management with information on the use of hotel resources. And: 1. Implementation of timely and high-quality cultural services to guests in accordance with the applicable standards of service. 2. Consideration of claims related to poor customer service, the implementation of the necessary organizational and technical measures. 3. Control and compliance by subordinate employees of labor and production discipline, rules and norms of labor protection, requirements of industrial hygiene and hygiene. 4. Drawing up and accounting of the sheet of working hours of administrators, porters, maids, laundry staff, cleaners. Quit by agreement of the parties due to changes in the labor conditions.

Complete reorganization of the HouseKeeping department. Training and service personnel. And: 1. Development of documentation to improve and optimize the work of employees. 2. Personal communication and work with claims guests and their resolution. 3. Conduct quarterly trainings for HK department employees. 4. Work with online boards: Booking.com, TripAdvisor, Facebook. 5. Monitoring of comments and feedback, as well as responses to comments and wishes of guests. Concurrent business for hotel owners, the creation of social networks and platforms. Quit because of urgent relocation to Russia.

Define and clarify project scope, develop the project plan and schedule. Identify services to be provided by external companies and coordinating activities across different organizational functions. Quit because of moving to Indonesia, Bali island for for the further work.

Procedures for registration, departure, booking, personnel management Including: 1. Implementation of the preparation for the reception guests. 2. Processing booking orders. 3. The settlement of guests, fixing the duration of arrival, checking documents. 4. Reception of payment for accommodation. 5. Coordination of work with other departments of the hotel. 6. Responsibility for storing keys from the number of rooms 7. Ensuring mail delivery to guests. Left because of moving to another country to continue my studies.

Semi-annual, paid internship in 4 * Hotel, which implied cross-training in all directions and sections of the hotel, namely: 1. Work in the kitchen, final preparation of dishes and decoration before serving to the guest on the table, work at the dessert station and the hot shop. 2. Working as a waiter and learning service standards, working with complaints and objections guests. 3. Full functionality and work on the stoic reception. The whole range of procedures for settling, booking and evicting guests, as well as partial work with the department of HK. Quit in connection with the termination of the fixed-term contract at the time of internship at the university.

1. Implementation of work on effective and cultural services to restaurant customers, creating comfortable conditions for them. 2. Ensuring control over the safety of material assets. 3. Advising visitors on issues related to the services provided. Taking measures to prevent and eliminate conflict situations. 4. Consideration of claims related to unsatisfactory customer service, the necessary organizational and technical measures. 5. Monitoring the appropriate design of the premises, monitor the placement, updating and status of advertising indoors and on the building. 6. Ensuring cleanliness and order in the room and in the territory adjacent to it. 7. Monitoring compliance by subordinate workers with labor and production discipline, labor protection rules and standards, and the requirements of industrial sanitation and hygiene. 8. Informing the management of existing shortcomings in servicing visitors, measures taken to eliminate them. Ensuring the implementation by employees of the instructions of the enterprise management.

MBA International Agro-business

Marketing department, Marketing

Institute of retraining and advanced training of agribusiness FGBOU Belgorod GAU, Professional management in the agrobusiness field