Expériences

Assistant General Manager, Ossiano Underwater Bar & Restaurant - Atlantis 'The Palm', Atlantis Resorts (Kerzner International)

Du 01/01/2017 au 01/08/2019

Assisting General Manager to run operations of the Restaurant & Bar efficiently (satisfaction of the guests, tracking the financial perfromance, ordering supplies & equipment, new product implementation, colleagues' growth and development, delivering the brand promise & message on a daily basis)

- Working with one of the top-50 Chefs in the World
- Managing the team of 20-25 colleagues
- Overlooking the service and assisting all section holders to deliver personalized, tailored & professional service to all of the guests
- Organizing the trainings for the entire service team on product knowledge, sequence of service and service standards
- Handling complaints and developing long-lasting relationships with guests
- Organizing private events and taking care of special guests' requests / arrangements

F&B Manager in Training - One&Only Le Saint Geran, One&Only Resorts (Kerzner International)

Du 01/07/2015 au 01/10/2016

Had undertaken a management training program in Food & Beverage department at such an amazing property (the resort is on the Golden List of Conde Nast Traveller, recognized as one the best resorts all over Indian Ocean). The program is introduced by Kerzner International - the management company for such hotel brands, as: One&Only Resorts, ATLANTIS Resorts, Mazagan Beach & Golf Resorts. The program brought me through all departments of the hotel giving me an opportunity to understand how do all of them function together and how do they relate to department of my specialization. During the program I was working closely with Director of Food & Beverage

- Assisting to manage the operations of 3 Restaurants, 3 Bars, Pool & Beach service and 24-hour In-Room Dining (142 guest rooms and Private Villa)
- Main focus was on the Buffet restaurant of the resort to supervise the floor during the busy Breakfast, Lunch & Dinner services (handling guests' preferences and special requests, communicate with Chef the refill of buffet stations, ensuring the service is delivered within SOPs of the resort, etc.)
- Evaluating financial performance of the Department (representing the month-end results to the GM at monthly meetings, analyzing the P&Ls for all F&B outlets, working on Revenue Generating projects, etc.)
- Opening an outlet from scratch (including the concept, layout, design, furnishing, menu engineering & promotional offers)
- In charge of all food & beverage PR & Marteting collaterals produced by supporting departments
- Taking over the Manager on Duty responsibilities being in charge of the entire resort during one shift
- In charge of Russian-speaking Fam-trips and resort show-rounds to Russian-speaking Travel Agents / Tour Operators

Fine Dining & In-Room Dining Attendant - Royal Plaza Montreux & SPA

Du 01/03/2014 au 01/03/2015

Working at one of the iconic 5-star hotels at Swiss Riviera "Royal Plaza Montreux & SPA", undergoing operational cross-training through all divisions of its Food & Beverage Department

- Fine Dining Attendant at Cafe Bellagio & Sinatra's Bar
- Running the In-Room Dining operations (154 guest rooms)
- Serving guests at the Lobby Lounge and Sunset Bar
- Assisting the Housekeeping team to run daily turn-down services from F&B side
- In charge of F&B supplies of Public Areas (SPA, Front Desk, Conference Centre)
- Assisting to organize and run the banqueting functions within the restaurant, as well as conference facilities

Waiter / Bartender / Room Service Attendant / Night Shift - Holiday Inn - Kyiv (InterContinental Hotel Group)

Du 01/02/2013 au 01/10/2013

Worked at 4-star business hotel in the center of the city. This was my first experience to work for such well-known brand. I have started working at the Restaurant 'The Towers' as a runner, was quickly engaged to handle section at the Front-of-House. Was moved to the Lobby Bar to work as a Bar Attendant later on, working closely with the Bar Manager. Also got the opportunity to perform Room Service duties while working the night shifts.

I have gained the understanding of how to deliver the service as per highest standards of quality, how to use the POS and understood how is it linked with PMS. I have learned how to take payments with cash register / CC machine. While being at the Bar I was introduced to the inventory process and was explained how to manage the beverage cost.

Restaurant Host - Raziotel (Reikartz Hotel Management Group)

Du 01/07/2012 au 01/11/2012

In charge of Breakfast & Bar daily operations at 3-star business hotel next to Boryspil International Airport. Though the hotel had limited amount of services on the offer, it was a great experience as I've learnt how to deal with big amount of guests arriving to the restaurant at the same time to have breakfast. I was in charge of:

- Setting up the restaurant for breakfast (table set-up, buffet stations, bar counter)
- Refilling the buffet stations during service
- Assisting the guests with buffet orientation & tea / coffee orders
- Taking orders for special requests (e.g. fried eggs)
- Maintaining overall cleanliness of the restaurant during service & clearing the tables upon departure of the guests
- Resetting tables for second seating if required
- Cleaning all of the equipment after service and attending the Bar guests for the rest of the day

Formations

Hospitality Business Management - Hotel Institute Montreux (Swiss Education Group)

Had undertaken a Postgraduate Program in Hospitality Business Management at Hotel Institute Montreux as continuation of my BBA studies in Ukraine. I have been dreaming of becoming a Hospitality professional since my school years. To achieve success within this challenging and demanding industry you must have a necessary educational background, and there's no other country like Switzerland which can give it to you so generously and passionately.

I hadn't been practicing Service at HIM, as I had already some previous professional experience within the Industry that I gained while doing my studies back in Ukraine. This helped me a lot while learning of how to Manage the whole thing, and it was of great help to me while searching for some Internship opportunities upon termination of my studies.

At HIM I was studying such subjects as: F&B Management, Hospitality Financial Management, Conventions Management, Bar Management, Hospitality Marketing, Resort Management, etc.

Business Administration in Marketing - International Christian University, Kyiv - Vienna

After finishing school I entered International Christian University (ICU) - a conceptually new higher educational establishment opened in Kyiv in 1992 thanks to collaboration & partnership of two big educational institutions: Kyiv National Economic University named after Vadym Hetman, and Vienna International University of Economics & Trade.

ICU was created as an alternative for foreign education built on Western principles for those students who sought to study abroad, but could not afford it. Basicly, students graduating from ICU are entitled to 2 different Diplomas - one certified by the Ministry of Education of Ukraine, and Diploma of Vienna International University. ICU offers 3 different programs: BBA in Marketing, International Economics, and Management. I had chosen Marketing, as was feeling passionate about it since my first acquaintance with this science that happened back at school.

Language Skills Certificate (Faculte de Lettres) - Universite de Lausanne

I was studying at the University of Lausanne in Switzerland for 3 months, being a part of the french-speaking summer camp, which is organized every year for the students that come from all over the World. The main goal of that trip was to improve my language skills (both English & French), as well as to have a great summer vacation spent in the Swiss canton Vaud, at the coast of Geneva Lake. In the end of the program I received the appropriate language certificates, approved by the Dean's Office.