Having worked across several countries allowed me to receive exposure to the best business practices in the industry from international leaders in hospitality such as Marriott International and Relais&Chateaux. I could witness a difference between independently operated hotels and restaurants in Kazakhstan and their international counterparts. One of the most striking practices I witnessed was having a strict hierarchy in place in the hospitality industry. The two-Michelin star restaurant that I worked for in France had:
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Responsibilities
Represent and support the HW Mission and Vision as Manager On Duty throughout week to deliver a “5 Star” guest experience to every guest.
Support team through hiring, training and retaining top of class FOH staff.
Set direction and lead others on the fl