The client operates a restaurant with 140 seats inside and 170 seats at the Bar & Restaurant. The same operation includes a Resort & Spa with 46 rooms.
Most restaurant guests are from the own resort as well as various tour groups and individual guests. The beverage and food offer is of very good quality and consists of Cambodian dishes as well as international dishes.
- Overlook F&B manager`s performance and advise/train of the essential tasks for the F&B team
- Guidelines on food and cost control in the kitchen
- Menu and special offers planning
- Discussed and explained suggestions for improvement for the entire company with the management team and determined responsible persons for implementation
The restaurant was already well organized.
Above all, my task was to achieve a clear structure and better cooperation between the various sectors. Especially the used documentation has to be arranged more clearly.
The cooperation with management and employees was excellent and my suggestions have always been well received.