Responsible to plan and co-ordinate the operation to meet the daily and short term needs for the outlet to contribute in all aspects to the success and profitability of the Food and Beverage Department by providing an outstanding food and beverage experience also considering operational costs, expenses and payroll • Provide courteous service to the guest and respond promptly and tactfully to guest's inquiries, complaints or requests • supervise and co-ordinate activities of all service personnel assigned to the outlet • Control and analyse on an ongoing basis the quality level of service and control production, guest satisfaction, payroll, beverage cost, cleanliness and hygiene to ensure optimum performance • Maintain and direct in prompt efficient and courteous serving of food and beverage in the outlet to ensure optimum guest satisfaction • Establish and maintain effective employee relations to ensure communication and information flow with the department • Responsible for managing, hiring and training of old and new staff • Conduct under guidance of Executive Chef such functions as employee orientation, on the job-performance, coaching and counselling to ensure appropriate staffing and productivity • Conduct on the job-training sessions for all employees to enhance high standard knowledge in food and bewerage products • Conduct all administrative work required for the operation including duty roster, guest index log book to have up-to date information readily available • Manage workplace injuries in accordance with the Return to Work Policy and Procedures, ensuring injured workers are effectively managed and an early return to the workplace is achieved • Carry out workplace inspections, identifying potential or current hazards and ensure corrective actions are taken • Ensure sufficient and suitable personal protective equipment is provided, suitable maintained and correctly used when required • Monitor contractor OHS performance in area of responsibility

Accomplish restaurant HR objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counselling, and disciplining of employees • Manage the entire staff of the restaurant and coordinate their work • Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews • Recruit, train, motivate and lead staff • Generate detailed daily, monthly, quarterly and yearly reports on business and staff • Coordinate and manage the entire operation of restaurant by scheduling shifts • Liaising with the Head Chef to discuss and develop the menu • Having an in-depth knowledge of all menus • Provide customer support by resolving their complaints about service or food quality • Ability to create a great atmosphere and be an inspirational host • Maintain high standard quality hygiene, health and safety

Leader in Team Development, Hospitality Consulting and Events Management in Fiji. Generating and developing a portfolio of key accounts, as well as representing The Coliseum with the highest level of professionalism and integrity. • Develop accounts by mapping specific business strategy and buying trends • Maintain organized and professional plan for all correspondence and follow up • Promote Brand awareness to targeted businesses via providing presentations and personal sales calls • Maintain communication/relationship with appropriate network for specific assigned clients • Promote local awareness through maintaining relationships with tourism authorities and operators • Work closely with related associates and assist operations team in “crunch” situations. • Coordinate all sales related activity and negotiate contract specifics to achieve maximum profitability while satisfying customer needs • Possess excellent knowledge of desktop, excel, word, outlook and publisher software computer programs • Assist in creating annual revenue budgets and developing annual marketing and advertising plans • Conduct competitor analysis, including obtaining information on similar services and positive and negative attributes of competitors • Develop and utilize networks to assist in the implementation of promotional activities • Generate top-line revenue to achieve and or exceed agreed budget goals

Increasing Fiji tourism through Eastern European market potential, also providing an efficient, courteous, and responsive travel booking service to holidaymakers. Translating all correspondence with Russian/Ukrainian travel agents, their phone calls and reservations to create luxury holidays to suit clients and ensure that all administrative terms and conditions of contracts are adhered to. Duties: • Researching travel options & presenting the best deals in terms of requirements • Ensure all bookings & reservations are processed accurately • Translating all the brochures and websites to Russian and Ukrainian languages • Responding to all phone enquiries (in English and Russian) promptly, courteously and in a friendly manner • Filing, photocopying and general administrative duties • Building strong relationships with clients • Ability to achieve branch, team sales and profitability objectives • Up selling relevant add-ons, daily cruises, excursions, currency etc. • Negotiating corporate and best rates with hotels • Advising on and organising visas & passports • Booking hotel, domestic and international air travel • Monitoring competitor activity in order to maintain the most competitive rates • Handling incoming calls from direct customers and travel trade • Promoting Fiji Island tours to East-European countries • Being a guide for Russian/Ukrainian tourists in Fiji

Foreign Languages, Interpreter/Translator in English and German