Managering the Restuarant

When i started working at the restuarant in the beginning of the year i was told that i would be doing the management and aadmin side of the restuarant. I would begin my weekeneds at the restuarant by managering a certain area.

• Pool area
  
• Grass area
  
• Veranda
• Bistro and Loft
  

From them on i would handle any complaints that the customer would put forward about staff members or the food. I would also be supervising the staff and giving them tasks to do. Such as:

• Cleaning the bistro and loft area
  
• sweeping and mopping the verander
  
• sweeping and mopping the hall
  
• Bringing the swimming cushions in
  
• Cleaning the coffee station

We would then end off the day by doing stock taking cleaning the last few items. After that we would put the alarm on and lock the doors.

Preparing for welcoming

Setting up steel tables and chairs as well as table cloths and over layes. with a gas bottle to put your pan on, a shaving dish to keep your pancakes warm, a main plate to put your pancake on and to sprinkle cinniamon sugar over it. A bit of juice to quenish any guests thirst. But best of all you get offer Sondela's house wines as well Dry Red, Dry White and Semi - Sweet.

AND NOT FORGETTING THE MOST IMPORTANT THING AT SONDELA CUSTOMER SERVICE. FROM THE MINUTE THE GUEST ARRIVES THROUGH THE MAIN GATE YOU SAY TO THEM WELCOME TO SONDELA.

5 star guest house

Working in a guest house is an experience that only most people can imagine. i have been working in our country house for the past few weekeneds now and in that time i have learned so many different things. The basic of working in the guest house i would say is you need to know how do guest serving and basic food service.

• I have learnt how to welcome guests and explain to them on arrival what they can be expecting.
• I have learnt how to give a guests a hand massage to make them feel relaxed and comfortable so that they can talk to you.
  
• I have learnt how to serve welcoming drinks.
• I Learnt how to do turndowns, how to make the guests room to look nice.
  
• And setting up for the wine cellar things like coffee's and tea's with the chef preparing the cheese platter.
  

The way that i could use this in the industry is that by gaining this experience i could apply it to any other hotel establishments and country houses through out the world and still gain more experience from that as well.

Conference at the resuarant.

Setting up a conference for 50 people form Anglo platium. I learned how to prepare a tea and coffee station with 50 cups and saucers, 50 side plates, 50 teaspoons and about 30 butter knifes. I then brought out 2 flasks of coffee, 2 flasks of hot water and 1 flask of hot milk as well as 1 flask of cold milk. And then bringing chocolate brownies and flap jacks out which they would eat with jam or butter.

• I can use it in the future in the sense of i will know what equipment to use and how to set it up.
• I will know what time limit to do it in.
• But in general i will know how to set up a conference.
  

It fits into the industry in the sense that companies across South Africa now that there are certain nature reserves and bush lodges that can accomodate companies and give them an experience in the bush that they wont forget.

Pre- service procedures

I learnt how to make different types of serviettes. The subject was pre-service procedures basically meaning what you need to get right before you open up our restuarant/guest house.

What i learnt most was how to fold seviettes,how to clean equipment and how the policy and procedures work. I will be able to use it in the future when i work in hotels and guesthouses not to mention restuarants. I could also use my knowledge on how to handle different situations.

It fits in the industry very well because you become more prepared for service.And if you work in a guest house you could preasent a five star and you can set up the table yourself.