You will get consulting, professional hotel SOPs and staff training manuals
Project details
I provide practical F&B and hospitality consulting based on real-world experience in luxury hotels and high-end hospitality operations. With extensive experience in F&B management, service standards, team training, menu development, cost control, and guest experience, I help hotels and restaurants identify operational gaps and implement professional, practical solutions.
Each project is tailored to your business, with clear recommendations and actionable materials designed to improve service quality, efficiency, consistency, and overall guest satisfaction.
Each project is tailored to your business, with clear recommendations and actionable materials designed to improve service quality, efficiency, consistency, and overall guest satisfaction.
Project Type
Training & DevelopmentWhat's included
| Service Tiers |
Starter
$40
|
Standard
$90
|
Advanced
$180
|
|---|---|---|---|
| Delivery Time | 3 days | 5 days | 7 days |
Number of Revisions | 1 | 2 | 3 |
Optional add-ons
You can add these on the next page.
Fast Delivery
+$10 - $30
Additional Revision
+$10About Sandra
Customer Service, data entry | Microsoft Excel, Microsoft Office
Skopje, North Macedonia - 2:14 pm local time
history of working in the hospitality industry. Skilled in Microsoft
Excel, Customer Service, Microsoft Word, Hospitality Industry,
and Microsoft Office. Strong professional with a Bachelor's degree
focused in Political Science and Government from FON University -
Skopje, Macedonia.
Steps for completing your project
After purchasing the project, send requirements so Sandra can start the project.
Delivery time starts when Sandra receives requirements from you.
Sandra works on your project following the steps below.
Revisions may occur after the delivery date.
Step 1 — Review Your Requirements
I’ll review the information, documents, photos, menus, SOPs, or other materials you provide and identify your key needs and challenges.
Step 2 — Analyse Your F&B Operation
I’ll assess the relevant areas of your operation, such as service standards, guest experience, menu, staffing, procedures, cost control, and overall F&B performance.