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CV, Hospitality Sector Manager, Supervisor Targeting The UK

I am currently unavailable for work
Serial No: 28676
(10/02/1988, male)
List top 5 skills: assistant manager, f&b, hotel, manager, restaurant, supervisor
Short Bio:

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 informatio

Current location: 

Singapore - View on map

Nationality: 

Russian

Preferred Sector of Employment: 

, Hotel and Catering

Spoken languages: 

English Russian

Locations I am interested in working:

United Kingdom



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