Business & Hotel Management School

B.H.M.S.

B usiness & H otel M anagement S chool

Higher Diploma Project

Student Name: Varvara Kostenko

Department: F&B

Period: 09.05.2015 – 09.11.2015

Internship place: Al Porto Gastro GmbH, Restaurant Seehus

Location: Seestrasse 58, 6052 Hergiswil, Switzerland, Europe

Organisation Chart

3. Within the internship in Seehus Restaurant during six complete months, I worked in F&B Department as a waitress. All my tasks and responsibilities I got gradually based on my skills.

At the beginning of my internship I had very little amount of responsibilities, such as keeping clean the place of working, set the tables, “mise en place” and helping on request of any staff of the restaurant. As well as daily restock. Most of the time I observed others and learned main concepts of working in Seehus Restaurant.

After I got all required knowledge, I started to serve guests due to high standards of customer service, to take orders and to work with electronic transmission of the order to the kitchen.

The next step I learned how to work with various methods of payment. I got the responsibility to get money and work with cash and credit cards. I assist guests with choosing meals and wine.

At the end of my internship, I replaced my supervisor, if needed, and had full responsibility for all service operations.

Moreover, as the kitchen in the restaurant is closed within few hours per day, during this time I got extra duties as making desserts and snacks.

As the Seehus Restaurant is not a part of big chain, there are not a lot of staff there. It means that tasks and duties could be variable due to circumstances and fully occupied of the restaurant. Time to time in my duties was to help in the kitchen with cleaning, water flowers, helping with décor, etc.

4. In Seehus Restaurant I had two direct supervisors: Chef de Service and Owner of the Restaurant. At the beginning of my internship they introduced me the place, explained the main concepts and aspects of working. Furthermore, there are a lot of daily tasks and duties, which they are responsible for:

· to support the staff of any questions and problems

· to resolve customer complaints regarding food and service

· to assist with service during fully occupied

· to control restock and beverages

· to inspect equipment and work areas to ensure efficient service and conformance to standards

· reservations request

· scheduling of work for employees

· to control the work of trainees

· to get feedback from the guests

As one of my supervisor is also the owner of the restaurant, of course he has more tasks. Based on it, there are some extra duties and responsibilities:

· to control the quality of suppliers of food & wine

· to perform various financial activities, such as cash handling and payroll

· to analyze the income and share the budget

· to observe and analyze the competitors

· to improve menu and wine list

6. As I already noticed, the Seehus Restaurant does not belong to some restaurant chain and does not consist of many staff that is why all the employers are as one small friendly family. Due to this fact, I got a positive first impression of this workplace.

Moreover, the owner and supervisor have chosen very successful strategy of working with the employees: when something was wrong they did not act based on emotions, but they explained very detailed the mistakes after dealing with the problem. This policy helped to analyze the situation and improve it for the next time.

Also during the workday, the employees support each other with some words of encouragement, providing help or small conversation, which helps you to feel important in a team.

It relates also to relationship between owner – employee. From my own experience I recognized, when the Chef praise you, then you try to do your best in order not to let him down.

Besides, some small activities such as congratulations on birthday in a work team also makes a big positive influence on maintain the employees of Seehus Restaurant.

In addition, some informal team-building activities helped in developing.

During my internship the kitchen and service staff few times went outside together to have some fun after busy workday. I believe that such activities build strong relationship within work team.

Дата добавления: 2015-11-04