HOSPITALITY AND RESTAURANT SERVICES (STI COLLEGE)
Guest Services: Providing exceptional service and creating a welcoming atmosphere for guests.
Reservations Management: Handling booking requests and ensuring optimal seating arrangements.
Customer Support: Addressing guest inquiries, resolving issues, and ensuring overall satisfaction.
Event Coordination: Organizing and managing events, including catering and special occasions.
Menu Planning: Assisting in the creation and updating of menus to meet guest preferences.
Staff Training: Training and supervising staff to deliver high-quality service and maintain standards.
Order Processing: Managing orders efficiently and ensuring timely delivery of food and beverages.
Inventory Control: Monitoring stock levels and ordering supplies as needed.
Health and Safety Compliance: Ensuring adherence to health and safety regulations in all operations.
Billing and Payment: Handling transactions and processing payments accurately.
Feedback Collection: Gathering and analyzing guest feedback to improve services.
Marketing and Promotion: Promoting the restaurant or hospitality services through various channels.
Facility Management: Maintaining cleanliness and organization of the facility.