overseeing entire beverage operations of the hotel;managing relations with suppliers;controlling beverage cost in all F&B operations (15 F&B outlets);managing beverage portfolio;in charge of all day dining restaurant (see below);3 meal periods;a team of 30+ staff;up to 1300 covers daily;improved production (covers per staff) by 30% compared to LY;25% ranking improvement on TripAdvisor for 6 months;reached outlet GOP higher than budget (+10.8%) and last year;significant improvement of outlet beverage cost compared to LY;

in charge of Events Service at Grand Hyatt Dubai; the biggest convention center in Dubai and largest banquet and events facilities operations at Hyatt International (outside U.S.);over 8,000 sq.m. of award-winning indoor and outdoor meeting facilities;two ballrooms, three outside venues, one tent, 14 multiple use meeting rooms;XX mln USD yearly revenue;hosting events of up to 3500 people one at a time;multiple personal awards and recognition for excellent service and event organization from global companies (Fortune Top 100), Dubai government etc;

A part of the Grand Hyatt Abu Dhabi pre-opening team.13 meeting rooms, 1000 sq.m ballroom, 2 floors of meeting space in total.creating marketing identity for the banquet and restaurants;developing necessary SOP & procedures;interviewing and hiring team members;ordering & checking necessary FFF & OE;participation in budget development;creating beverage packages;

A temporary task force mission in Hyatt Regency Sochi.Was invited after all day dining and events service manager left.In charge of the main outlet and assisting in events service when necessary.

"Best Congress Hotel" in Ural region in 2015In charge of large scale banquet operations - conference centre, meeting, function and banqueting space. Total of 2,500 sq.m, including a 600 sq.m ballroom, five meeting rooms, and one boardroom.Improving guest satisfaction score by 43% up in 3 months.control and achievement of budgeted food sales, beverage sales, and labour costs;achieve maximum profitability and overall success by controlling costs and quality of service;participation and input towards F&B Marketing activities;control of Banquet china, cutlery, glassware, linen and equipment;completion of weekly schedules, schedule staff as necessary to ensure adequate and consistent levels of service;supervise and coordinate daily operation of meeting/banquet set-ups and service;control of banquet bar inventory, making sure beverage cost is within budgeted targets;maintain records for inventory, labour cost, beverage cost etc;assisting in menu planning and pricing;development and maintenance of all department control procedures;control of labor cost;a consistent check of Banquet Food and Beverage quality, Banquet services and presentation;ensuring that services meet customer specifications/Quality of meeting room set-up;liaise on an on-going basis with the Director of Food and Beverage and Director of Sales and Marketing to ensure all client needs and requirements will be met;work with the Chef to ensure all arrangements and details are dealt with;greet the customer upon arrival/Provide quick service for last minute changes;deal and solve customer complaints;control staff attitude and appearance/Teamwork/Relations with co-workers and management;inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met;coordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc;staff training and development/Discipline of Personnel when required;

Hotel ranked #1 of all Hyatt Hotels worldwide (570+ hotels) for food and beverage satisfaction in 2015.The hotel was a host for 26 heads of states, including Presidents, Prime Ministers etc.In charge of three F&B outlets: All Day Dining restaurant, Premium Gourmet Restaurant - Pan-Asian cuisine, Room Service.control over daily F&B operations for all meal periods: breakfast, lunch, dinner;control over staff roaster, shifts, scheduling vacations;control over both permanent staff, casual staff, trainees;making sure all guest are happy and satisfied with food and beverages and service;working closely with Chef while delivering F&B guest satisfaction;organizing special events: wine dinners, birthdays, weddings, business breakfast, press launches;daily briefing and training for staff;control of outlets labor cost to be in compliance with budget;control of beverage inventory: stock, sales, movement;regular food and beverage trainings for the team;control of china, glassware, linen, restaurant maintenance. Working with other hotel departments to make sure all technical systems are in order;In charge of special occasions: breakfast, lunches, dinners for special and VIP persons including: (working closely with protocol and security services as well)members of parliament of RF;members of parliaments of foreign countries;members of Cabinet of Ministers of Russian Federation (including ministers, Vice Premier Ministers);Ambassador of the United States;Ambassadors of other countries;Highly ranked church officials;Vice Premier Minister of People's Republic of China (#3 in Chinese hierarchy);world famous singers and stars;