Kalahari Resort – Wisconsin Dells – Food and Beverage Rotational

1. Introduction – The participant will gain a clear overview of the Resort’s operations and clientele and niche in the marketplace. The participant will learn the scope of the resort’s activities, the history, organizational mission and objectives as well as the significance of the division of departments. The participant will begin acclimating to the U.S. with help from mentors and colleagues. | 2. Front of House Operations – Guest service standards and procedures, including learning the proper arrangement of all dishes, linens, silverware and tables. Participant will become familiar with the dining room layout and assist with rearranging as necessary, answering requests and questions in a prompt and courteous manner, deliver orders within required time frame and ensure cleanliness of training areas. | 3. Convention Services – • Communication • Cultural Behavior • Organizational and Analytical • Decision Making • Customer Interaction • Conflict Management | 4. Waterpark Eateries – The participant will learn how to do the following during this phase: answer telephones according to the resort’s procedures, take In Room Dining/restaurant orders, answer questions regarding the menu, input orders into the Micros system, up-sell the menu. The participant will also learn serving etiquette; customer service policies and procedures; State Health Department guidelines. | 5. Coffee Shop Assistant – -Ability to evaluate and select among alternative courses of action quickly and accurately. -Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to keep confidential information. -Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. -Collect accurate information and resolve conflicts.