Contact information

The job seeker has entered a phone number and email.

You can get this candidate's contact information from https://www.work.ua/resumes/1905040/

Work experience

Private Hotel Manager

from 03.2017 to 01.2022 (4 years 10 months)
Private person, Monaco (Готельно-ресторанний бізнес)

Operations Manager

from 09.2013 to 12.2016 (3 years 3 months)
"FOURPOINT FOODS LTD", Kyiv , Limassol (Готельно-ресторанний бізнес)

- Involved in acquisition of new branches.
- Visiting and developing existing stores.
- Inspiring and motivating staff to increase sales.
- Deciding which staff members will be promoted.
- Taking action to address under performing stores.
- Coaching, challenging and supporting employees.
- Involved in the setting of sales and financial targets.
- Oversee each store location and monitor and report on performance.
- Identifying and delivering all relevant / appropriate opportunities.
- Comprehending, interpreting and analyzing sales figures.
- Ensuring presentation and compliance in stores are up to company standards.
- Arranging and chairing team meetings to discuss strategy.
- Implement a retail plan for my area in line with company strategy.
- Having overall responsibility for marketing, media exposure and press releases in my designated area.

F& B Manager

from 03.2012 to 07.2013 (1 year 4 months)
Bristol Alpine, Villars sur Ollon, Switzerland (Готельно-ресторанний бізнес)

Key Functions:

• F&B Manager on Duty 5 days a week and answered inquiries pertaining to hotel policies and services, and resolve occupants' complaints.
•Handling a team of 50 staff members.
• Assign opening and closing duties to team members, and scheduled shifts.
• Participate in financial activities such as the setting of room rates, the establishment of budgets, and the allocation of funds to departments.
• Confer and cooperate with other managers to ensure coordination of hotel activities.
• Train staff members that included Restaurant, Bar, and Room Service staff Teamed up with the Sales and
• Catering department to perform marketing and public relations activities, which included sales blitz's of surrounding businesses.
• Planned menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
• Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
• Skillfully interacted with external vendors to obtain the best quality in pricing and product.
• Interacted positively with customers while promoting hotel facilities and services.

Project Manager

from 01.2010 to 02.2012 (2 years 1 month)
LLC “L’Accente Inc", Kyiv (Готельно-ресторанний бізнес)

Key Functions:

•Project management for all aspects of the development and implementation of assigned project (New Restaurant).
•Provides a single point of contact for those project.
•Takes project from original concept through final implementation.
•Interfaces with all areas affected by the project.
•Defines project scope and objectives. Develops detailed work plans, schedules, project estimates, resource plans and status reports.
•Conducts project meetings and is responsible for project tracking and analysis.
•Ensures adherence to quality standards and reviews project deliverables.
•Manages the integration of vendor tasks and tracks and reviews vendor deliverables.
•Provides technical and analytical guidance to project team.
•Handling a team of 90 staff members.
•Recommends and takes action to direct the analysis and solutions of problems.
•Searched the market regarding latest trends in restaurants that could help improve business.
•Hired staff for various departments according to skills required.
•Trained new staff; delineated their responsibilities and restaurant work ethics.
•Receiving all necessary resolving documentation, licences. Interaction with government controlling departments on regular basis.
•Supervised all in-house aspects of the restaurant operation.
•Controlling all aspects of “start up terms” of those project.
•Planned and organized functions of all departments.
•Interacted with customers while promoting restaurant facilities and services.

Achievements:
-Exceeded restaurant sales goals by 20% for 2009
-Developed and implemented “Loyal Patron” program to increase existing customer base and reward loyal clientele in 2008.
-Cut food and labor costs by 16% while increasing sales, food/service quality and guest satisfaction.

F&B Manager

from 05.2007 to 11.2009 (2 years 6 months)
LLC "ALSART GROUP", Київ (Готельно-ресторанний бізнес)

Key Functions:

•Directs and coordinates, through subordinate supervisors, department activities in commercial and service establishment.
•Reviews and analyzes reports, records, and directives, and confers with supervisors to obtain data required for planning department activities, such as new commitments, status of work in progress, and problems encountered.
•Administered financial strategies to increase efficiency.
•Adhered strict compliance with corporate policies, procedures, and regulations toward fulfillment of its objectives.
•Fostered positive working environments to promote high team morale toward fulfillment of corporate goals.
•Assigns, or delegates responsibility for, specified work or functional activities and disseminates policy to supervisors.
•Gives work directions, resolves problems, prepares schedules, and sets deadlines to ensure timely completion of work.
•Coordinates activities of department with related activities of other departments to ensure efficiency and economy.
•Handling a team of 200 staff members.
•Monitors and analyzes P&L.
•Prepares reports and records on department activities for GM.
•Evaluates current procedures and practices for accomplishing department objectives to develop and implement improved procedures and practices.
•Receiving all necessary resolving documentation, licences. Interaction with government controlling departments on regular basis.
•Hired staff for various departments according to skills required.
•Trained new staff; delineated their responsibilities and restaurant work ethics.
•Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety.
•Maintained a friendly environment for staff and customers.

Achievements:

-Four profitable projects were fulfilled within 1 year
-Streamlined supplier channels and negotiated favorable terms leading to 6% reduction in costs

F&B Department Manager

from 06.2005 to 05.2007 (1 year 11 months)
“Capital Shipping Company”, Киев (Готельно-ресторанний бізнес)

Key Functions:

•Ensured smooth & successful operation of the department.
•Managed different areas of F&B department operations such as customer relations, vendors’ relations and inventory control.
•Coordination and cooperation with other departments.
•Menu planning & menu engineering.
•Making strategies for the F&B operations.
•Handling a team of 80 staff members.
•To plan, organize and execute F&B promotions in the outlets and to make incremental revenue.
•Controlling Food & Beverage cost.
•Handling guest complaint and take necessary actions.
•Maintain hygiene standard in the department.
•Focus on the monthly budget and plan to meet the target for the month.
•Implement Standard operating procedure and maintain the service standard and quality.
•Estimated the daily food consumption and placed orders with suppliers accordingly – Ordered utensils and contacted merchants regarding their supplies on a regular interval.
•Prepare monthly reports with analysis.
•Control over the Beverage stock level.
•Receiving all necessary resolving documentation, licences. Interaction with government controlling departments on regular basis.
•Outlets par stock level to maintain.
•Helped in promoting business through social interaction in community events.
•
Achievements:
-Organizing the ceremonial dinner for Presidents during GUUAM summit in Ukraine holding in 2006

Restaurant Manager

from 03.2002 to 06.2005 (3 years 3 months)
LLC " K-2" Tsarskoye Selo Restaurant, Київ (Готельно-ресторанний бізнес)

Key Functions:

•Manage all aspects of food service operations for two locations (profit and loss responsibility).
•Handling a team of 120 staff members.
• Hire, train, motivate, supervise, evaluate, schedule and terminate employees.
• Oversee inventory control, ordering, food sanitation and quality control of food products.
• Maintain excellent customer service.
• Supervised all in-house aspects for both restaurants, from in-house decorations to menu selection.
•Managing different areas of restaurant operations such as customer relations, vendors’ relations.
•Specialized in training and motivating new staff regarding their work and responsibilities.
•Controlling the overall cash flow on a daily basis to meet the weekly expenditures.
•Organize and direct training programs within the restaurant.
•Maintain spotlessly clean and safe restaurant at all times.
•Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety.
•Cooperation with the Chef to analyze and approve all food and beverage selections.
•Maintained a friendly environment for staff and customers.
•Scheduled working hours of staff and rotation of shifts.
•Planning, organizing and executing F&B promotions in the outlets and to make incremental revenue.
•Controlling food & beverage cost.
•Created new menu formats keeping in mind customer preferences and upcoming varieties available.
•Searched the market regarding new dishes and recipes or latest trends in restaurants that could help improve business.
•Receiving all necessary resolving documentation, licences. Interaction with government controlling departments on regular basis.
•
Achievements:
-Awarded for Grand Prix “Choice of the Year” (The best Ukrainian Restaurant) in 2002, 2003, 2004.
-Establishment the “Gourmet Club” in 2003
-Received the Major’s Award “the best restaurateur” 2004
-Developed new menu items that increased sales in 2003 by 25%.
-Reduced Food Waste Costs by 10% in 2004 (compared to 2003).
-Increased sales by 16% between 2002 and 2003; between 2003 and 2004,
-Increased sales by 25% per year with implantation of wine-cellar in 2003

Deputy General Manager

from 01.1998 to 01.2002 (4 years)
LLC "ILTA GUEST SERVICES", Київ (Готельно-ресторанний бізнес)

Key Functions:

•Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control.
•Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection.
•Maintained accounting books regarding employee payroll and sales summaries of the restaurant.
•Controlled the overall cash flow on a daily basis.
•Hired staff for various departments according to skills required.
•Trained new staff; delineated their responsibilities and restaurant work ethics.
•Scheduled working hours of staff and rotation of shifts.
•Controlling food & beverage cost.
•Handling guest complaint and take necessary actions.
•Implement Standard operating procedure and maintain the service standard and quality.
•Prepare monthly reports with analysis.
•Oversee inventory control, ordering, food sanitation and quality control of food products.
•Monitor purchasing, storage, preparation, cooking, handling, and serving of all food and beverage products to ensure correct recipe, portion, and specification standards.
•Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff.
•Interacting with external vendors to obtain the best quality in pricing and product.
•Receiving all necessary resolving documentation, licences. Interaction with government controlling departments on regular basis.
•Cooperation with the Chef to analyze and approve all food and beverage selections.
•Maintained a friendly environment for staff and customers.

Achievements:
-Conducting the service of EBRD Congress members (550 persons) in Kyiv, (in Restaurant and outside)
-Serving the National holidays of different countries holding by Embassies in Kyiv (Greece, France, Japan, Russia, Austria, Spain, Italy etc)
-Holding the service for the President, Prime Minister and other VIP in the restaurant and outside
-Organization the catering department in the restaurant that increased sales by 30%
-Providing wine service with sommelier that increased sales by 20% in 1997, average increase of sales was 10% by year

Head supervisor

from 02.1996 to 01.1998 (1 year 11 months)
LLC "ILTA GUEST SERVICES", Київ (Готельно-ресторанний бізнес)

Supervisor

from 10.1994 to 02.1996 (1 year 4 months)
LLC "ILTA GUEST SERVICES", Київ (Готельно-ресторанний бізнес)

Education

Kyiv National University of Civil Aviation

Radio Engineering Department, Kyiv, Ukraine
Higher, from 1985 to 1991 (5 years 7 months)

Additional Training & Certifications:

“Restaurant &Hotel Management Education Program”, 1994

СEFPPA “L’accueil,le service et la vente en restauration”, 1999, (Strasbourg)

“Business Administration: Hospitality Management’, 2010, (Kyiv)

Knowledge and skills

• Ведення ділових переговорів
• Управління командою
• StoreHouse
• MS Office
• Орієнтація на результат
• Стресостійкість
• Організація заходів
• Комунікабельність
• Організованість
• Чесність
• Доброзичливість
• Управлінські навички
• MS Excel
• Стратегічне планування
• Користувач 1С
• Уміння аналізувати
• Фінансове планування
• Управління персоналом

Language proficiencies

• Russian — fluent
• Ukrainian — fluent
• English — advanced
• French — beginner

Additional information

Software Skills:

•MS Office, MS Excel, MS Word, MS Perfect, MS Access, MS Outlook
• Windows XP
•Internet Explorer
* Storehouse, R-keeper


Foreign Languages:

English – good (speaking & reading)
French – elementary (reading with vocabulary)
Russian – native
Ukrainian - expert


Driving license cat.”B” since 2003, own car