Novi Sad, Vojvodina, Serbia
I work with the teams who shape the guest experience long before anyone reaches the front desk. At Sparkly Sales, I focus on training F&B staff and sales teams in franchise-operated hotels. I don’t deliver trainings in meeting rooms – I coach on the floor, during actual service. That’s why every session is practical, specific, and built for real results. My areas of expertise include: – developing sales through guest service – on-the-job mentoring during live operations – building confident, guest-facing communication – aligning daily practice with brand standards I believe successful training isn’t measured by the number of modules, but by how much the team relies on it every day. That’s what I help build – side by side with the people who deliver it
Focused on daily operations, team leadership, and consistent brand standard execution. Responsible for shift efficiency, service quality, cost control, and delivering results in a fast-paced QSR environment.
In my role as an F&B consultant at SPARKLY SALES, I spearheaded initiatives to enhance restaurant operations and guest experiences. By developing innovative menus and implementing strategic financial practices, I successfully optimized costs and improved overall efficiency. My focus on personalized service led to significant increases in guest satisfaction and operational performance.
1. Operational Support • Supervise day-to-day operations of the restaurant and/or outlets. • Ensure service standards are maintained across all shifts (breakfast, lunch, dinner). • Oversee opening and closing procedures, ensuring proper setup and shutdown. • Monitor cleanliness and hygiene according to HACCP and hotel standards. 2. Team Coordination • Coordinate schedules, breaks, and shift rotations for FOH and BOH staff. • Assist in training new team members on service standards, menu knowledge, and protocols. • Act as a point of contact between waitstaff, kitchen, and management. 3. Guest Experience • Greet and interact with guests to ensure satisfaction. • Handle complaints or special requests professionally and promptly. • Monitor dining room activity to ensure smooth flow and guest comfort. 4. Inventory & Supplies • Assist with inventory checks (beverages, linen, disposables, etc.). • Monitor stock levels and report needs to the F&B Manager. 5. Administrative Support • Help prepare staff rosters and track attendance. • Maintain shift reports, incident logs, and feedback summaries. • Assist with preparation for audits and internal reviews. 6. Sales & Promotions • Promote daily specials and upselling techniques to the team. • Monitor average check performance and suggest service enhancements. 7. Compliance & Safety • Ensure all safety and hygiene regulations are followed. • Report maintenance issues or health hazards to the relevant department. 8. Communication • Attend F&B briefings and relay information to the team • Coordinate with kitchen for menu updates, changes, and feedback • Liaise with reception/front desk for group bookings or event setups
• Oversee F&B operations, including dining venues, catering and banquet services • Develop and implement policies and procedures to ensure safety and sanitation standards are met • Train and evaluate staff performance, and provide feedback and disciplinary action when needed • Monitor vendor and supplier performance to ensure quality and cost-effectiveness • Monitor customer feedback and implement improvement strategies • Creating and preparing trainings for restaurant staff • Planning and implementing trainings • Taking care of VIPs • Working closely with the executive Chef