Запуск ресторана после капитального ремонта, формирование команды, формирование нового меню. Выстраивание ценовой и конкурентной ценовой политики. Обучение персонала. Контроль себестоимости и качества продукции. Работа на показатель.

​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​ Аутсорсинг услуг по организации общественного питания для объектов филиала​ ​АО​ ​“РЖД​ ​Здоровье”​ ​по​ ​г.​ ​Сочи. ​ ​Обязанности: - Создание «с нуля» службы общественного питания для санатория “Мыс Видный”; - Организация процесса предоставления услуг санаторного питания в формате “полный​ ​пансион”; - Открытие точек стрит-фуд на территории комплекса (гриль бар, фаст фуд бистро,​ ​коктейл​ ​бар); - Планирование, организация, контроль санитарного и технического состояние департамента; - Подбор​​и​​обучение​​​​сотрудников; - Контроль соблюдения правил и норм охраны труда, производственной и трудовой​ ​дисциплины; - Организация и контроль работы персонала в соответствии с санаторно-курортными​ ​стандартами​ ​РФ; - Взаимодействие​ ​с​ ​контролирующими​ ​органами

Facilities: Five star unique Hotel with 114 rooms and suites, Royal SPA (5000 m2) 3 unique restaurants, 3 conference rooms, nightclub and dance hall. Responsibilities: • Overseeing the entire operations of the Hotel, including human resources, housekeeping, security, public relations, food&beverage service and sales; • Setting the standard operating procedure and check that all team members follow it carefully; • Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedbacks and action taken for service recovery and also any staff issues; • Monitor the co-ordination between all departments for smooth & efficient operations; • Contributing to develop business, increasing profits, improving staff skills and guest satisfaction.

Facilities: Five star unique Hotel with 47 rooms, luxury SPA center, 2 exquisite restaurants and conference & meeting rooms, VIP helicopter pad. Responsibilities: In charge of all Food and Beverage operations including banqueting. Quality Management Responsibility, Food & Beverage Cost Controlling.

Duties: • Ensuring smooth operations at the Resort and day-to-day functioning of all outlets; • Responsible for the overall running of “Gorky Gorod Mall”, a Shopping center of 30000 m2, that includes departments: Engineering, Tenants, Operation, Marketing and Aqua Park outlet. In close cooperation with my co-workers maintain, develop and promote the center.

Handled a team of over 150 members in daily operations of food & beverage outlets and banqueting. Successfully opened and operated four F&B outlets at the Olympic venues. Controlled activities, events and indoor/outdoor banquet facilities. Responsible for effectively developing, managing and leading the aqua park team to provide excellent service. Enhanced satisfaction levels and exceeded expectations. Duties: • Spearheaded the entire projects from conceptualization through completion; • Devised a media strategy and developed cost-effective advertising and marketing/promotional campaigns to generate interest; • Coordinated special events and marketing campaigns to increase revenue; • Liaising with the Head Chef to discuss and develop the menu; • Ensuring the highest standards of food and beverage service; • Propelled annual sales revenues from zero to RUS 4 million; • Slashed inventory, reduced spoilage; • Established schedules, managed performance, and provided staff evaluation; • Responsible for recruiting, training & developing restaurant staff.

Supervised a staff of 90 team members through 10 managers. Led operation of the food and beverages (F&B) department; managed sales, marketing, business development, strategic planning, finance and resource administration. Responsible for effectively developing, managing and leading the restaurant team to provide excellent service. Duties: • Successfully opened and operated seven F&B outlets; • Executed pre-project market research and devised a formulation strategy to advance F&B outlets; • Managed the food, beverage, supply procurement, and vendor negotiations; • Revitalized the menu with financial viability in mind; • Managed food services staff and directed the operations of preparing dining solutions for more than 1000 clients on a daily basis; • Conceived and introduced the food and beverage menu; • Gained a large referral base and earned positive publicity.