• Updating financial spreadsheets with daily transactions
• Preparing monthly balance sheets
• Tracking and reconciling bank statement
• Keep updated and well organized all supporting documents
• Request and follow up banking payments
• Compiling and analyzing financial, logistical and administrative information
• Reviewing and controlling Implementing partner’s financial reports and documentation
• Ensuring compliance to internal and donor procedures
• Accurate record keeping of financial project documentation in soft and hard copy
• Provide support during budget preparation
• Update financial spreadsheets with daily transactions and accounts payable
• Preparing of the accounting vouchers according to donor’s requirments
• Check and ensure invoice eligibility

• Responsible for the preparation, presentation and subsequent achievement of the department operating budget

• Optimization of the work process and the number of employees (salary fund reduction up to 50%)

• Menu development for business catering (coffee breaks, lunches/dinners, buffet line, banquet)

• Conducting meetings with suppliers to optimize purchase prices (cost reduction by 15-20%)

• Work with personnel on everyday basis: recruitment, motivation, training and certification

• Analysis and control of chain restaurants operations

• Establish of management processes in restaurants

• Development of chain menus

• Ensure full compliance to SOP's

• Control budgets goals are met

• Training of new employees (administrative staff)

• Monitoring and analysis of competitors in local markets

• Search for premises for launching new projects

• Working on opening new restaurants • Crisis management

• Responsible for the preparation, presentation and subsequent achievement of the department operating budget

• Optimization of the work process

• Menu development for business catering (coffee breaks, lunches/dinners, buffet line, banquet)

• Conducting meetings with suppliers to optimize purchase prices (cost reduction by 15-20%)

• Work with personnel on everyday basis: recruitment, motivation, training and certification

• Food cost control ( reduction by 25%) • Making proposals

• Coordinating daily restaurant management operations

• Responding efficiently and accurately to restaurant customer complaints

In charge of hotel bars ( Lobby bar, Cigar lounge, Pool bar, Apres Ski Hut, Night club)

• Managing operations

• Training and overseeing staff

• Taking bar inventor

Radisson Blu Resort Bukovel 5* & Radisson Blu Resort&Spa Alushta 4*

• Took part in pre-opening restaurants and M&E facilities

• Day-to-day control of the all day dining restaurant and room services

• Organization of conferences, corporate events and banquets

• Staff training

• In charge of schedules, conducting inventories, working with documentation