Personal information hidden

APPLICATION FORM

• POSITION(S): Head Bartender
PERSONAL INFORMATION
SURNAME (as indicated in
•
your international passport): Georgiev
NAME(as indicated in your
•
international passport): Anton Krasimirovich
• DATE OF BIRTH: 03.04.89
PLACE OF BIRTH (country,
• Poltava region,Gadyach
region, city/town/village):
PLACE OF RESIDENCE
(country, region, Ukraine,Poltava region,Gadyach, Kotsyubinskogo
•
city/town/village, street, 36
apartment)
• CITIZENSHIP: Ukrainian
Height 1.8
MARITAL STATUS (single,
•
married, divorced): Single
Weight 78
• NUMBER OF CHILDREN: -
• PHONE CONTACTS : [open contact info](look above in the "contact info" section)

• E-MAIL: [open contact info](look above in the "contact info" section)

• SKYPE: georgievanton
NEAREST INTERNATIONAL
•
AIRPORT: Borispol Airport
• number body/organization issued the document date of issue

Ukrainian passport
KO 660622 Gadyatskim RV UMVS Ukraine in Poltavskіy oblastі

NATIONAL IDENTITY
•
NUMBER (passport)

KNOWLEDGE OF LANGUAGES
• ENGLISH LEVEL X POOR SATISFACTORY GOOD EXCELLENT +
• GERMAN LEVEL X POOR + SATISFACTORY GOOD EXCELLENT
• ITALIAN LEWEL X POOR + SATISFACTORY GOOD EXCELLENT
• FRENCH LEVEL X POOR + SATISFACTORY GOOD EXCELLENT
• OTHER LANGUAGES (INDICATE PLEASE):
• Russian X POOR SATISFACTORY GOOD EXCELLENT +
• NATIVE LANGUAGE:Ukrainian +
EDUCATION

• NAME OF INSTITUTION: National Pedagogical Drahomanova
Ukraine,Kiev
2011
 5 years
2006-2011
English Teacher
• YEARS OF STUDY, GRADE: Ukrainian teacher
Interpreter
Specialist

NEXT OF KIN
RELATION (mother/father,
• Mother
sister/brother, other):
• SURNAME, NAME: Georgieva Larisa Ivanivna
• TELEPHONE NUMBERS: [open contact info](look above in the "contact info" section)
• ADDRESS: Ukraine,Poltava region,Gadyach, Kotsyubinskogo 36

QUALIFICATION CERTIFICATES
BODY/ORGANIZATION ISSUED
NAME NUMBER DATE OF ISSUE DATE OF EXPIRE
THE DOCUMENT
ENDORSEMENT
Fling Bartender School UK BG 2014 2014
Barista Exchanges 2012 2012
Flair lessons 2013 2013

WORK EXPERIENCE
OCCUPATION NAME AND ADRESS OF EMPLOYER MAIN ACTIVITIES DATES
OR POSITION TYPE OF AND FROM TO
HELD BUSINESS OR RESPONSIBILITIES
 SECTOR
- Responsible for
creating seasonal
cocktails to
accompany quarterly
menu changes
-Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
Head
Bahrain Flair style
sales by 15%
14. Ramee Rose Hotel - Trained new and 2016 2016
Bartender Barista style existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within

15. Emirates 5 star hotel style - Responsible for 2015 2015
 creating seasonal
cocktails to
accompany quarterly
menu changes
-Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
Head which increased
Bartender Miramar Flair style sales by 15%
- Trained new and
Iberotel Barista style existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
Head Qatar,Doha, 5 star hotel style - Responsible for 2014 2014
16. Bartender Flair style creating seasonal
The St.Regis Barista style cocktails to
accompany quarterly
 menu changes
-Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
sales by 15%
Jazz Club - Trained new and
existing employees
(http:// St.Regis. in the art of tending
com) an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
• Head Flair style - Responsible for 2013 2013
Bartender Barista style creating seasonal
Kharkov Ukraine cocktails to
accompany quarterly
Radmir club menu changes
(http://radmirclub.com) -Designed and
implemented new
 marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Trained new and
existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
• Head Gaduach Ukraine Flair style - Responsible for 2012 2012
Bartender Barista style creating seasonal
Formula Club cocktails to
accompany quarterly
menu changes
-Designed and
implemented new
marketing initiatives
which increased
sales by 15%
 - Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Trained new and
existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
Kiev Ukraine All what Bartender
must to do:
Forsage Dance CLub prepare drinks
serve the visitors
(http://www.forsageclub.com. Flair style at bar counter
• Bartender 2011 2011
ua) Barista style maintain order on
a bar counter
create and keep
the atmosphere of
hospitality
• Head Kiev Ukraine Flair style - Responsible for 2010 2011
Bartender Barista style creating seasonal
Barberry Pre-party cocktails to
 (http://barberry.com.ua) accompany quarterly
menu changes
-Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Trained new and
existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
• Head Kiev Ukraine Flair style - Responsible for 2010 2010
Bartender Barista style creating seasonal
Arizona BBQ cocktails to
accompany quarterly
(http://www.arizonabbq.com. menu changes
ua) -Designed and
 implemented new
marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Trained new and
existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
• Head Kiev Ukraine Flair style - Responsible for 2008 2009
Bartender Barista style creating seasonal
Babai Beer Club (http://babai- cocktails to
accompany quarterly
family.com.ua) menu changes
-Designed and
implemented new
marketing initiatives
which increased
 sales by 15%
- Maintained liquor
and wine inventory
- Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Trained new and
existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within
• Head Kiev Ukraine Flair style - Responsible for 2008 2008
Bartender Barista style creating seasonal
Artishok cocktails to
accompany quarterly
menu changes
-Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Maintained liquor
and wine inventory
 - Designed and
implemented new
marketing initiatives
which increased
sales by 15%
- Trained new and
existing employees
in the art of tending
an efficient bar
- Maintained a safe
working and guest
environment to
reduce the risk of
accidents and
injuries
- Met, greeted, and
encouraged
feedback from
customers and used
feedback to
implement positive
changes within