Full operating of The Brasserie Restaurant, Atrium Cafe, Atrium Restaurant, Room service and Banquating, Garden summer terrace

F&B manager. In charge of - Riverbank All Day Dining restaurant - The Lake Grill restaurant - Coffee Dock coffee shop - Promenade summer terrace - Banqueting - In-Room Dining & minibars

In charge of Banqueting service, all day dining Novum restaurant, Link@Sheraton Cafe (Lobby Bar), In Room Dining and minibars. From May to November 2018 achieved from 18 to 2-d of 60 rank in European Sheraton benchmark F&B Satisfaction criteria. Implemented Marriott Global Food Standards in daily operation procedures. Took part in merging of SPG and Marriott Loyalty programs Created strong customer oriented service and skilled personal thru the SOPs updating and different motivation and Service Model programs. Compilation of new 2019 Culinary Calendar. Close collaboration with kitchen associates. Daily HACCP logs checking. Acted as Sustainable Meeting Practices & Green Choice hotel champion. Providing daily F&B pre-shift meetings with servers and restaurant managers and supervisors. Monthly professional trainings with bartenders and IRD staff. Annual P&L budgeting. Monthly forecasting powered by Revenue Plan tool. Monthly revenue and profit analysis and reports. Took part in NOVUM restaurant and Lobby Bar renovation 2018-2019

Supervised all day dining Novum restaurant, Link@Sheraton Cafe (Lobby Bar), In Room Dining and minibars. Planning, culinary events and promotions. Managed, personnel, quality, customer service, inventory, and profit and loss performance. - Created annual F&B budget and monthly P&L forecasts and reports. - Regulated and optimized Food, Beverage and Other costs. - Devised a media strategy and developed cost-effective advertising and marketing/promotional campaigns to generate interest - Took a part in projecting and opening of SkyLounge open air bar - Achieved high level of annual Sheraton Brand Standard and Sanitary inspections from operating company (Starwood) - Implemented the new Marriott standards in F&B daily procedures Other duties, responsibilities and skills: - Starwood Revenue Plan Champion (F&B Revenue monitoring, analyzing and forecasting tool) - Super user of the Starwood Diligence Program (Safety and Security Monitoring Tool) - Brand and core Programs Champion: Sheraton Signature Breakfast; Color Your Plate (healthy nutrition); Personalized Guest (special treatment for Chinese guests), F&B SPG, Marriott European Breakfast 2017 Program, - Interviews with new personal - Responsible for providing and developing new Sheraton Brand Programs and Starwood Standards in F&B department - Induction and periodical trainings with F&B personal Providing the Corporate Sheraton Brand Standards in daily F&B operations. Compilation of Year Budget and monthly forecasts. Revenue and Financial analyses (P&L reports, daily revenue reports etc). Participation in creating of Culinary Calendar, food and beverage promotions and marketing events. Integration of Marriott standards after Starwood and Marriott merging.

Supervised 5 outlets (http://www.sheratonpalace.ru/restaurants/pianobar/), “Yakor” (http://www.yakor-restaurant.ru/) and “Vladimir” restaurants (http://www.sheratonpalace.ru/restaurants/vladimir/), Room Service & Mini Bar and Banqueting with 50 team members through 6 managers. Led operations of the food and beverage (F&B) department: strategy, planning, culinary events and promotions. Managed, personnel, quality, customer service, inventory, and profit and loss performance. - Took a part in pre-renovation projecting and renovation supervising and opening of all the F&B outlets. - Created annual F&B budget and monthly P&L forecasts and reports. - Regulated and optimized Food, Beverage and Other costs. - Devised a media strategy and developed cost-effective advertising and marketing/promotional campaigns to generate interest - Achieved high level of annual Sheraton Brand Standard and Sanitary inspections from operating company (Starwood) Other duties, responsibilities and skills: - Starwood Revenue Plan Champion (F&B Revenue monitoring, analyzing and forecasting tool) - Super user of the Starwood Diligence Program (Safety and Security Monitoring Tool) - Brand Programs Champion: Sheraton Breakfast; Color Your Plate (healthy nutrition); Personalized Guest (special treatment for Chinese guests), PAIRED - Interviews with new personal - Responsible for providing and developing new Sheraton Brand Programs and Starwood Standards in F&B department - Induction and periodical trainings with F&B personal Managing of BQ, Piano Bar & Lobby Providing the Corporate Sheraton Brand Standards in daily F&B operations. Compilation of Year Budget and monthly forecasts. Revenue and Financial analyses (P&L reports, daily revenue reports etc). Introduction and operating the Starwood Revenue Plan program. Coaching. Participation in creating of Culinary Calendar, food and beverage promotions and marketing events.

Heading the firm. Operating of two bars , two restaurants and purchasing department. Creating Brand Standards and Operating Procedures for Food and Beverage Department, Supporting. Operating the “Info Genesis” restaurant program, 1С purchasing program.. Creating and introduction of new restaurant menus and wine card for chain. Couching.

Work with authorizing documentation. Business plan and concept projecting, organization, promotion and full management of the organization on all stages. Development of the special company menu and business lunch. Experience of relations and positive cooperation with supervisory organs and government institutions. Advertisement and public relations. Accounts.

Business plan, organization, promotion and full management of an organization . Development of the company style, image and concept. Advertisement and public relations. ‘R-Keeper’ (management and administrative parts) and the ‘StoreHouse’ programs, their introduction and administration. Accounts.

Business plan, organization, promotion and full management. Development of the company style, image and concept. Advertisement and public relations. ‘R-Keeper’ (management and administrative parts) and the ‘StoreHouse’ programs. Accounts.

Senior barman

’The Balchug’ restaurant waiter, Italian “Bistro” waiter, the “Kranzler” café waiter, “La Romanoff” restaurant for gourmets waiter, room service waiter. Banquet service waiter. Mastery of the world’s cuisines, peculiarities and specifics of functioning of public catering establishments in five-star hotels. Barman of ‘The Balchug’ bar – studying the Cassical European School of Barmen, study of classic cocktail recipes and practice. Wide experience of relations with foreign direction and tourists. Participation in psychology of services trainings, the special brandy, wine, cigars, cocktails etc trainings. Room service. Off-premise catering. Banquets and conferences service.

’Café Français’ waiter, room-service waiter. Mastery of the peculiarities of the French cuisine and restaurant service. Service for foreign tourists, room service, off-premise catering (The Embassy of France in Moscow, Expo-Centre on Presnya). Banquets and conferences service.