- Supervising the construction and launch of the restaurant- Acting as operational management of the restaurant- Providing liason for guests and employees to resolve problems, review the issue to avoid in the future - Developing long-term plans for the expansion of the restaurant- Taking control over the cash flows of the enterprise, profit and loss analysis- Financial accounting and cost control;- Managing all administration work and document flow;- Researching, coordinating orders with the best suppliers of alcohol and products - Establishing contacts with concierge services to attract guests. Organizing private VIP events, concerts- Hiring large staff of 200 multinational employees, writing up job descriptions and creating custom employee recognition.

- Hiring and training new employees;- Coordinating employees' schedules and their shifts;- Оrganizing DJ tours, parties and private events- Managing and providing the highest level of customer service;- Planning and updating the menu;- Monitoring the compliance with food safety standards and laws;- Inventory management- Creating and implementing marketing strategies and promotions.

- Service of banquets, receptions in the hotel and at outdoor events;- Managing the change of supervisors and waiters- Сonducting banquets simultaneously in 18 halls, organizing off-site events on a turnkey basis- Cooperation with event organizers;- Knowledge of the sequence of service provision, guest service and preparation of banquet halls for events;- Ability to control the work of the banquet service, as well as control of communication between the kitchen and the banquet service;- Control of service standards, financial discipline, appearance standards

- Organization of servicing the Royal Lodge of the Luzhniki stadium for more than 700 VIP guests.- Organization and quality control of the work of service personnel;- Ensuring compliance with service standards, rules and regulations in the field of public catering;- Providing a full range of dishes for distribution (together with the chef);- Control over the appearance of the staff, the state of cleanliness in the hall;- Prevention of conflict situations with guests

- Service of banquets, receptions in the hotel and at outdoor events;- Organization of the restaurant's work in the morning (breakfast) and evening shifts (a la carte).- Managing the change of waiters;- Cooperation with event organizers;- Knowledge of the sequence of service provision, guest service and preparation of banquet halls for events;- Ability to control the work of the banquet service, as well as control of communication between the kitchen and the banquet service;- Control of service standards, financial discipline, appearance standards;- Control of storage of banquet furniture

- Delivery and presentation of food and drinks in the rooms according to the requirements and standards of the hotel;- Implementation of timely delivery and quality control of VIP amenities;- Maintaining the cleanliness of equipment and instruments in the department;- Delivery, food presentation and VIP customer service in the room;- Knowledge of the menu, bar and wine list of the room service department

Work in restaurants, hotels as a waiter. Marriott, Redisson, Hyatt, Lotte, Holiday Inn- Serving guests at banquets, receptions, cocktails, conferences;- Making orders for food and drinks;- Serving of alcoholic and non-alcoholic drinks in accordance with the standards of the hotel / restaurant