Managed the operation of the food and beverage department.

•Formed the annual budget, with the record profit figures at the end of the calendar year. The forecast was 90-95% consistent with the final figures.

•Launched the Lobby Bar. The project was closed after the COVID-19 pandemic

•Optimized and systematized work processes in the department, which allowed increasing the rating among competitors and reduced staff turnover.

•Reorganized and optimized the restaurant menu (a la carte, bar and wine room). Constant cost control was applied (the average percentage was 25-30%) and product sales.

•Conducted negotiations to attract suppliers for marketing cooperation, with additional investments in the development of the restaurant.

•Organized and optimized the working processes of the conference service. Conducted banquets of various types of complexity.

•Launched a new project together with the company. We launched a new family restaurant with a summer terrace for 120 seats.

•Worked closely with the marketing department to promote the department's product.

Managed operation of 3 outlets and team of 21 people: Bar on 8 (26 seats bar with 78 seats summer terrace), Lobby Lounge (56 seats) and Regency Club. Responsible for hotel F&B operations on weekends and holidays.

• Formulated bars annual budget and yielded 2.5% profitability increase; reduced annual expenses by 3%.
• Refined beverage menu, optimized effectively beverage stocks and controlled technological processes that decreased annual beverage costs by 2%.
• Integrated F&B Sales Culture Training technics that increased average check by 6% and maximized bars revenue over the year by ?1M.
• Pioneered digital menu launching between Kyiv hotels during COVID-19 and delivered consistent quantity of covers during pandemic period.
• Negotiated annual contracts with suppliers (beverage and food) for best products and prices; partnered with sponsors regarding marketing budgets up to ?0.5M.
• Diagnosed capital expenses and planned forehanded actions (bar display and furniture upgrade, refrigerators and electronical equipment purchase etc.).
• Optimized work processes and developed manning that improved guest satisfaction index by 23% in 12 months.
• Reduced staff turnover by 40% within 2 years: mentored 3 managers for future promotions, guided 6 bartenders for bar modernization, trained and inspired 6 waiters for quality service, hired and on-boarded new team members.
• Secured in-time feedback with all team members and initiated proper solutions that held employee engagement on 88% level during 24 months.
• Hosted UEFA official delegation during The Champions League Final 2018.

• Headed Comme il Faut restaurant (80 seats French restaurant and summer terrace), supervised Lobby Lounge Bar (70 seats).
• Contributed restaurant marketing business plan that helped to increase restaurant revenue in 15%.
• Initiated seasonal food pairing menus that stimulated restaurant F&B dinner revenue boost by 25% over the year (rose wine, wild fowl, coravin etc.).
• Managed special events, private dinners and individual parties for celebrity (Dior Veuve Clicquot, Macallan etc.); engineered functions P&L.
• Negotiated annual contracts with beverage suppliers for best terms, administrated ?1M marketing budget.
• Introduced new uniform design for restaurant staff; coordinated restaurant set up upgrade and seasonal decoration.

Operated Comme il Faut fine dining restaurant: team of 10 people.

• Launched motivational development program for line staff that enhanced employee satisfaction from 87.5% to 100% in 6 months.
• Orchestrated global Good France dinner in Comme il Faut restaurant, which was recognized by Embassy of France in Ukraine.
• Coordinated reconstruction of private zone that attract celebrities to the restaurant; collaborated with owners.

Handled restaurant manager duties at The Strand Grill restaurant, Vintage Cocktail Bar, Grand Cru Champagne Bar and In-Room Dinning: team of 20 people.

• Customized beverage menu selection (wines, spirits and cocktails) that stimulated 15% profitability growth.
• Restructured mini-bars Standards of Operations Procedures that reduced F&B cost by 25% during a month.
• Conducted monthly service trainings (up-sell technics, sequence of service, product knowledge etc.) for 18 employees.
• Operated posh private functions (Michelin stars festival; Tina Karol concert in VOGUE Cafe etc.).

• Hosted official sponsor Coca-Cola during UEFA Euro 2012.
• Handled complaints; prepared schedules & timesheets.
• Controlled stock and inventory; handled cash.

Performed head bartender duties at Bar on 8 during 1 year.

Responsible for celebrity service.

Work & Travel program. Cross-training at engineering department.