Контактна інформація

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Додаткова інформація

Vasyl Shcherban
Date of Birth: January 10.01.1989
Nationality: Ukrainian
Marital status: Single
Mob. Tel. [відкрити контакти](див. вище в блоці «контактна інформація»)
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Skills
Hotel and Hospitality experience which included pre and post opening operation
Customer service, excellence approach from working in an environment driven by standards and compliance, excellent communications, leadership
Customer service skills
Establishing good working relationships with colleagues
Different style of food service
Wine service
Mixology skills
Comprehensive food and beverage service knowledge
Team building and leadership skills

Education:

Altadis U.S.A. Inc. Certificado de los Maestros – Cigar Corse Certificate
Alison Online Course – Diploma in Food Safety
Moray College UHI – Whisky Corse Certificate
Hyatt Leadership Network – PATH to Authentic Hospitality Certificate
International bartender school "Planet Z" – Bartender Certificate
National University State Tax Service September 2006 - December 2010 - lawyer

Experience:

1. TDIC - head waiter 14 July till present time
BOA restaurant, steakhouse, fine dining concept
2. Aura Retail – captain waiter 1 February – 4July
Diner station restaurant, casual dining concept, pre opening team

Consistently offer professional, friendly and engaging service
Supervise the F&B Outlet team in all aspects of the department and ensure service standards are followed
Maximize revenues by upselling and following budget guidelines
Handle guest concerns, reacting quickly and professionally
Balance operational and Colleague needs
Have full knowledge of all menus and promotions
Ensure Colleagues have full knowledge of all menu items, garnishes, contents and preparation methods being served in the Food & Beverage Outlet
Follow outlet policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage

3. Park Hyatt Abu Dhabi, bartender 9 of September 2013 – 5 December 2015
Park bar & grill restaurant, signature fine dining restaurant

Interact with customers, take orders and serve snacks and drinks
Assess customers’ needs and preferences and make recommendations
Mix ingredients to prepare cocktails
Restock and replenish bar inventory and supplies
Stay guest focused and nurture an excellent guest experience

4. Radisson blu Bukovel, bar supervisor 1 of July 2012 - 1of June 2013
Lobby bar, Cigar lounge, Night club, Pool bar, pre opening team

To take positive action to meet department objectives and targets
To be proactive in maximize sales and generating revenue
To input new ideas for service and products to maintain competitive and leading edge
To be an effective communicator with guests/clients and at all levels of the venue
To compile required statistics/reports
To assist the Bar Manager in the control of wage costs in line with budgetary requirements
To oversee cash and stock control consistently according to company policy
To ensure guest drinks are prepared and served according to company standards
To pay attention to detail in all aspects of the customer journey
To coach individual team members to develop their skills and maximize performance
To supervise the department and team in a fair, consistent and responsible way
To handle cash and keys responsibly and according to company policy

5. Filvarok restaurant bartender-cashier 10 of July 2010 - 30 of May 2012
Ukrainian cuisine, casual dining concept, pre opening team

Collect money for drinks served
Balance cash receipts
Clean glasses, utensils, and bar equipment
Take beverage orders from serving staff or directly from patrons
Clean bars, work areas, and tables
Order or requisition liquors and supplies
Slice and pit fruit for garnishing drinks
Arrange bottles and glasses to make attractive displays
Prepare appetizers, such as pickles, cheese, and cold meats

6. Restaurant Shkiper, waiter 1 of November 2008 - 30 of July 2009
International cuisine, fine dining concept

Great guests and make them feel comfortable
Learn menu items and be able to describe them appropriately to guests
Take beverage and food orders
Check-in with guests to ensure that everything is going well
Refill beverages throughout the meal
Deliver guest’s bill and thank them for dining at the restaurant

Aspiration
My intrinsic enthusiasm lends itself well to a natural interaction with the guest. It is my belief to lead by example, with a hands-on approach, which in turn, brings improved staff motivation and morale, leading to higher customer satisfaction, with the result being, constructive feedback and greater financial returns.