- Maximize revenues of the Restaurant through innovative marketing and promotional activities, focused customer research, creative and innovative menu’s and promotions, and development of new products & services; - Manage Supervisors to improve all operational areas in respect to standards, revenues, cost control guest and employee satisfaction; - Train and develop Supervisors in all aspects of management, including budgeting, forecasting, marketing and promotions, cost control and revenue generation; - Leadership of the operational Food & Beverage Restaurant Service. This includes recruitment and selection, performance management, employee development and motivation, and counseling/disciplinary issues; - Take a leading role (in conjunction with the Market Analyst) in F&B financial reporting - Budget, Forecasts and actual production reporting. Train Supervisors in all aspects of Financial Reporting; - Take an active role in the preparation of the Marketing Plan, Operation Plan and related Action Plans, including F&B pricing strategies; - Work closely with the Executive Chef to ensure the Restaurant is in full compliance with licensing regulations; - Maintain accurate china, glass and silver stocks, ensuring that regular stock takes and stock loss analyses are conducted, and a procedure for reduction of loses implemented.

Responsible for quality control & service standards in four hotels in the regions of Russia

Came to supervisor position to IRD. In 6 month was submit to Assistant Manager position at main "Caviarterra" (all day dinning) restaurant. In one year was promoted to the position of the Restaurant Manager. From February 2010 was promoted to the position of "O2 Lounge Bar & Terrace" Manager. Achievements: • Took part in the hotel opening • Passed special training courses for staff recruitment at Talent+ Company, USA (finished with gold certificate) • Chosen as a 5 Star Leader at The Ritz-Carlton, Moscow hotel • Awarded “ The Seal of The President of the United States of America” for fabulous service, during His visit to Moscow • Awarded numerous letters of thanks (first class) from leadership • Awarded the ‘’Certificate of Recognition’’ by The J.Willard Marriott Award of Excellence

Came to waiter position in room dinning, left as order taker executing duty of supervisor. Taking orders, offering wine of the world, different promotions, dishes and beverages from other restaurants. Executing supervisor’s functions: Full control during the shift, following up guest comments, solving different guest problems, training the IRD employees (associates): shift change procedure; trays and trolleys set up; telephone etiquette; morning, evening and night duties; spoken etiquette. Full support of manager with scheduling, composing, making financial reports and in room dining statistics and forecast. Purchasing ordering, took part in composing and setting the prices for main menu items. Achievement: • “Best Employee of August” 2006