Stock control includes purchaising, costing, promoting, events planning, monthly inventory of cutlery and crockery, cocktail bar menu making and presentation, floor supervision during service hours, banqueting and function organize and supervised, staff time table and ongoing training, customer orientation, greeting seating making their visit most memorable at all times My work experience has enable me to adapt to any working environments great and small organization and I have developed leadership skills as well as excellent interpersonal communication skills, supervision or the dining room, ongoing training and orientation of guests excellence service and compassion