Objective
My ambition is to gain challenging apprenticeship in the FNB with a specific interest in restaurant-bar-hotels industrial.
Key Skills
• Communication
Conducted hour-long guided and entertaining a group of guests.
• Teamwork
Worked as part of the team to develop and implement a number of it
• Leadership
Supervised and motivated a team of 10 employees. I always was an example for the colleagues.
• Problem Solving
Stationed at the Customer Service Desk, act as the source of information to answer all customer queries . I always found the answer and an exit from any situation, tried to prevent the potential conflict
Languages
• English = upper Intermediate
• Russian = Fluent
Academic Achievements/Education
Dates: September 2003 to June 2006
Qualification and Subject: Management of foot industrial. Cooker (In Service and Tourism) College: Tyumen Professional college
Dates: September 2006 to June 2010
Qualification and Subject: Bachelor of Tourism (In Service and Tourism) University/College: Russian State University
Grade: Class 2.1
Subjects: Principles of Hospitality; Principles of Marketing;
Dates: September 2006 to June 2012
Qualification and Subject: Bachelor of History. International communication University/College: Russian State University
Career Experience & Training
Dates: starting 13.06.2014
Name of Company: TWG Tea Singapore
Industry of Company: FNB, Tea Selling, Restaurants
Position held: Food and Beverage executive
Duties and Responsibilities:
· To have complete knowledge of all menu items and services provided
· To be aware of and applies the procedures concerning hotel fire and life safety/ emergency procedures
· To ensure that colleagues apply the necessary precautions with regards to the hotel food safety and hygiene standards
· To handle minor complaints and reports them to the Manager or Assistant for proper action
· To check set up /mise-en-place prior to start of operations
· To ensure co-operation and smooth communication between colleagues and other departments
· To ensure the smooth and efficient operation of Ah Teng Bakery and Empire Café
· To supervise and oversee the operation and administrative of the outlet
· To assign responsibilities to colleagues
· To check colleagues’ punctuality, grooming and performance
· To supervise, oversee and assist colleagues during busy meal period
· To liaise with kitchen colleagues on daily operation
· To maintain consistency in quality of food, beverage and service
· To enforce check control procedures for every bill presented to the guest
· To keep all breakage to a minimum and keep exact reports on it
· To update the logbook daily
· To submit guest/colleague incident reports when required
· To attend Food & Beverage briefing/meeting during the absence of Manager or Assistant Manager
· To ensure that all colleagues report for duty on time, wearing complete uniform · To assist in the building of an efficient team of colleagues by taking an active interest in their welfare, safety and development
· To assist in any other tasks as specified by superior
Dates: 07.2012 – 06.2014
Name of Company: ku de ta – Marina Bay Sands/Singapore
Industry of Company: Club/Restaurant
Position held: Assistant Restaurant Manager
Duties and Responsibilities:
• Assisting the Restaurant Manager and transmitting the guidelines and the priorities to the restaurant team: staff organization, restaurant logistics, respect of the material, supervision of the buffet.
• Organizing, leading, training and developing the restaurant team
• Welcoming clients in the restaurant and being aware of their needs
• Making the restaurant warm and friendly, decorating the restaurant according to evening themes
• Maintaining the facilities and material
• Ensuring the respect of Club Med’s standards and the application of hygiene and safety procedure
Dates: 04.2011 – 2012:
Name of Company: GOrkii Tyumen, Russia
Industry of Company: Club/Restaurant
Position held: Manager
Duties and Responsibilities:
– Overall control in Food & Beverage/Service operation
– Control and maintain the service to gain the highest level of guest satisfaction
– Plan and control all of inventory
– Manage and supervise the all-day dining restaurant
– Train and develop team members for food & beverage/service skills
– Ability to delegate and communicate to the staff
Dates: 02.2010 – 2011
Name of Company: Chokolandia, Russia
Industry of Company: Restaurant
Position held: Head Bartender
Duties and Responsibilities:
· To represent management when absent
· To possess a pleasant personality and good manners so that he/she is presentable when conversing with patrons/residents and commands respect when dealing with colleagues
· To check on the bar set up to ensure that the bar is set according to the standard or instructed by the Manager
· To supervise maintenance of service standard
· To prepare duty roster and station plan
· To handle guest complains
· To check on associate discipline, grooming standard and punctuality
· To ensure of service standard during operation and also to give training and guidance specially in the bar
· To check guest satisfaction and proper handling of feedback and follow-up
· To perform opening and closing checklist for the bar
· To update and disseminate relevant information to associates
· To associate development, counseling and resolving colleague conflict
· To report to manager any kinds of deviation from set standard and procedure
· To report any complaints, incidents or any other irregularities to the management
· To ensure all operating equipment is maintained
· To ensure all storage specially beverage are kept safe and clean
· To help minimize waste, neglect, breakages and mishandling of supplies and equipment
· To support and guide bartender and monitor their performance
· To help implement work simplification and necessary changes
· To monitor quality of products and services
· To be punctual at all times
· To always lead by example
· To ensure that guest receive the attention they require
· To motivate, coach and project a positive attitude at all times
· To help manager in their bartender performance evaluation
· To behave with other members of colleague, manager and directors in a polite, honest and friendly way
· To assist and report to the outlet manager and carry out request as made by the management.
· To know individual patron’s names and try to remember their preferences to extend a personalized service.
· To ensure that the mise en place is at par stock level.
· To be aware of Raffles Hotel standards & policies.
· To be aware of the procedure concerning hotel fire & life safety/ emergency procedures.
· To apply the necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
· To obtain customers’ feedback during operations to ensure satisfaction
· To relay any customer complaints to Manager
Dates: 03.2009 – 2010
Name of Company: Alexandra, Russia
Industry of Company: bar-club
Position held: Bartender
Duties and Responsibilities:
– Serving customers to a high standard by attending to guests’ needs in a prompt and professional manner
– Handling cash and credit card transactions
– Product knowledge and upselling through interaction with customers
– Maintaining the cleanliness of the bar and its equipment
– Performing inventory counts on beverage and other stocks
– Concocting cocktails and giving input on how to improve the bar
