project management (quality control, deadlines, budgets and risks); communication with the customer (coordination of plans, deadlines, requirements, budgets); project team leadership; maintenance of design and technical documentation: calendar plans; technical assignments; functional requirements; financial reports; work with documents.

Planning, organization, control of the restaurant (preparation for opening / closing). Selection and training of personnel. Reception, organization and control of custom events. Organization of ordinary employees on the shift (distribution of employees by positions, issuing tasks with deadlines, scheduling). Monitoring compliance with service quality standards. Resolution of conflict situations