Mission and values creation for the Rocket Espresso and KAVOTEKA brands.

Standards and rules improvement for operational cafe processes.

Creation functional duties for staff, writing text materials for brand books.

Creation detailed checklists for checking the cafes operational processes for their compliance with cleanliness/sanitary requirements, work standards, service etc.

Inspecting cafes with further writing reports in which giving advices andrecomendations on correcting identified deficiencies.

Teaching administrative staff.

Managing administrators, couriers, brand barista.

Supervision of the internal confectionery manufacturing processses and its chef.

Organization the duties of a freelance designer.

Other operational processes: salary projects, financial indicators, planning etc.

Services to foreign logistics companies (oceanic internationaltransportation of cars and large-sized cargo):

dealing with websites ofthe international cargo transportation companies, receipt controling and verification of the correctness of the required documentation, emailcommunication with carrier companies.

Implementation and support of NCE* and TPM* initiatives among production line workers of the Svitoch factory.

*NCE (Nestle Continuous Excellence) - the system of continuous improvement based on Nestle principles

*ТРМ (Total Productive Maintenance) - the concept of total productivity management

Analysis of the project to create a brand. Creation of job profiles. Search for line personnel. Involvement of a brand chief. Organization of brand menu runs.

Operational management of the fuel complex team employees: organization of employees work&duties, training them.

Controlling the working processes of various units (gas station, internal store and mini-cafe).

Organization and controling of the entire cycle of fuel receiving, checking the correctness of documentation (quality certificates,declarations), etc.

Control and audit of the restaurants working processes (all regions of Ukraine) to ensure that they comply with corporate rules and standards of cleanliness, service, marketing and brand menu.

Presentation of inspection results to franchisees with the recommendations of improving the operational processes at their restaurants.

Project management (opening new restaurants).

Teaching candidates for the restaurant management positions before opening new ones.

Processing of complaints, reviews, suggestions, questions, requests from guests of mentioned restaurants.

Teaching restaurant managers to give right written and oral responses and close complaints in a customer-oriented manner.

Providing information to the company's clients on all its services,promotions and offers in 24/7 communication mode.

Solving complaints about pricing, connected services, non-working Internet.

Sales of services by phone (cold calls).