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Work experience

Events Manager/Head of Service

from 07.2018 to 02.2020 (1 year 7 months)
VIP Privet Yachts and Holds (Worldwide), Монако (Personalized service, events, finance)

oSetting up standards of service in Motor Yachts and privet residences for efficient and smooth service up to client’s preferences;
oProviding trainings for crew and butlers (Wine serving and pairing with food, service standards step by step, Silver/Russian/English/Butler Service, cocktails preparation, communication skills);
oOrganizing and managing events, cocktail receptions, meetings, functions, parties etc…
oEnsure schedules and objectives for Butlers and crew are met;
oMonitoring and operating all kind of inventory, high level wines selection, beverages, equipmentss.

Outlet Assistant Manager

from 09.2017 to 07.2018 (10 months)
Madinat Jumeirah, Mina A’Salam Hotel, Dubai (Restaurant management)

oManaging and supervising 64 team members;
oAssist the manager in running of restaurant operation;
oCreating standarts and SBS(step by step) reports for restaurants operation;
oMonitoring, controlling and updating all discount procedures in hotel - restaurants/bars/beach (7 outlets);
oProviding weekly basis training for team to improve upseling skills and service;
oDrive recruitment process;
oRunning brunch finance report for 3 outlets, expenses, profit, organizing P&L chart;
oCreating team games to improve beverages upsels;
oCommunicate with guests and evaluate their needs and specification.

Outlet Assistant Manager

from 06.2016 to 09.2017 (1 year 3 months)
Raffles Praslin Seychelles (FRHI Hotels & Resorts), Praslin island, Seychelles (Restaurant management)

oAssist the manager in organising, planning and implementing strategy;
oCoordinate operations;
oEnsure schedules and objectives are met;
oSupervise and motivate staff;
oMonitor operating costs, budgets and resources;
oCommunicate with guests and evaluate their needs and specifications;
oCreate reports, analyse and interpret data;
oDrive recruitment process and training & development;
oSecure adherence to company’s policies and guidelines;
oSupervises closely and monitors the cashiering function of the outlet to ensure compliance with Cashiering Procedures.

F&B Outlet Supervisor

from 12.2014 to 06.2016 (1 year 6 months)
Raffles Praslin Seychelles (FRHI Hotels & Resorts), Praslin island, Seychelles (Restaurant management)

oSupervise effectiveness of workflow and sequence of service during service periods and provides constant hands-on support;
oSupervises closely and monitors the cashiering function of the outlet to ensure compliance with Cashiering Procedures;
oMonitor customer satisfaction and respond to customer feedback and complaints ensuring;
oInforms Outlet Manager / Assistant Manager of any complaints, negative feedback from guest after they first try to resolve;
oActively uses the database of customer details / history to assist in guest recognition;
oAdvices the Outlet Manager / Assistant Manager of any improvements needed in relation to restaurants operation including updates to SOPs or addition / deletion of SOPs;
oConduct performance evaluations of colleagues, training of colleagues, guidance, coaching and counselling of colleagues;
oResponsible to assist management in the identification and recognition of any example of “excellence in service or teamwork”;
oAssist in controlling department forms and records.

Task force head waiter

from 05.2014 to 09.2014 (4 months)
Fairmont Beijing (FRHI Hotels & Resorts), Beijing (Гостинично-ресторанный бизнес)

oServing food and drinks, A la-cart and buffet type of service;
oProvide trainings about food and drinks;
oProvide trainings about alcoholic drinks and wine;
oClosing & Opening restaurant.

Head Waiter (Banquet Operation)

from 10.2012 to 12.2014 (2 years 2 months)
Fairmont Grand Hotel Kyiv (FRHI Hotels & Resorts), Київ (Гостинично-ресторанный бизнес)

oMeet group coordinator/host(ess) prior to functions, make introductions, and ensure that all arrangements are agreeable;
oRead and analyze banquet event order in order to gather guest information, determine proper set up, timeline, specific guest needs, buffets, action stations, etc;
oRespond to and try to fulfill any special banquet event arrangements;
oFollow up on special banquet event arrangements to ensure compliance;
oFollow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications;
oEnsure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets;
oWelcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, and thank guests with genuine appreciation.

Head Waiter

from 11.2011 to 05.2012 (6 months)
Figaro Catering (InterContinental Hotel Kyiv), Київ (Сфера Обслуживания)

oPreparing set-ups up to clients preferences;
oProviding and organizing trainings for staff;
oCashiering operation.

Bartender

from 04.2011 to 08.2011 (4 months)
Dinamo Lux (D*LUX), Київ (Сфера Обслуживания)

oPreparing bar stations for operation;
oPreparing Cocktails for guests;
oCashiering operations.

Education

КНТЕУ

Hotel and restaurant business, Київ
Higher, from 2013 to 2016 (3 years 4 months)

ТЕК КНТЕУ

Hotel and Restaurant Management, Київ
Specialized secondary, from 2010 to 2013 (2 years 8 months)

Additional education and certificates

Level 2 Certificate – Food Safety and Hygiene for Catering

2019, 1 месяц

Psychology and Communication

2014, 3 месяца

STCW - Certificate of Proficiency in Personal Survival Techniques; Fire prevention and Fire Fighting; First Aid Skills; Personal

2019, 1 месяц

Knowledge and skills

Language proficiencies

English — fluent

Additional information

Я работал в сфере отельно-ресторанного бизнеса и менеджмента больше 9 лет, последние 5 лет, я занимал административно-менеджерские позиции в лучших ресторанах и отелях мира. В последние полтора года, усиленно занимался организацией мероприятий, проводил, как VIP ивенты для принца Монако, так и большие мероприятия, до 300 человек (конференции, ужины, коктейли, деловые встречи). Своими сильными сторонами, считаю, возможность впитывать информацию, как губка, быстро ее осваивать и обучаться, чему-то новому, работа в стрессовых ситуациях, для меня, как должное, умею находить общий язык, с совершенно разными людьми, строить сильную команду с яркой и видимой мотивацией для продуктивной работы, и непосредственно, развивать продукт/проект всеми обычными и нестандартными способами, для получение большего профита компании. Всегда нацелен на максимальный результат, а так же, обращаю внимание на детали и мелочи, ведь, именно из них все и состоит. Так же, продажи и создание ценностей в продукте/проекте, для потенциального потребителя, является, моей, сильной стороной, ведь именно в отельно-ресторанной сфере это одни из главных навыков, которые я впитал и успешно использовал на практике.