Dina Davletshina Email and Phone Number

Restaurant & Bar Management. A natural World Class F&B Operator. A social ambassador, with a charming, versatile, and tactful strategic mindset. Coordinating the entire operation of the restaurant. Responsible for the business performance of the restaurant and bar. Analyzing and planning restaurant sales levels and profitability. Creating and executing plans for sales and profit. Controlling costs and setting budgets that agree with senior management. Managing staff and providing them with feedback. Creating and executive plans for staff development. Recruiting and bi-weekly staff training that includes teaching standards of exceptional-level F&B service basics, and upselling strategies.

Public Relations networking and event organization, social media optimization and advertisement, marketing and communication assistant. I have been retained as PR manager for Enzo Carbone Restaurants. First task was project manage the opening of MammaMia Shanghai a casual Italian restaurant in the heart of Shanghai's Former French Concession. The restaurant successfully opened in late March 2015 and has been incredibly well received by both guests and the press alike. Chef Enzo Carbone collaborated on several successful projects including CAPO at RockBund - one of Shanghai's most celebrated fine-dining restaurants.

-Meeting with potential clients,conducting site tours of the facility-Provide information and guidance for the client in order to obtain accurate event specification-Establish staff schedules, task assignment allocation to ensure conformance with department objectives and goals-Using Kathleen's Waitan standard polices and procedures as a guide, develop, implement, maintain and enforce operational procedures-Negotiate agreement with supplier and subcontractors to ensure the highest quality and standard to be delivered at lowest cost-Develop and maintain effective relationship with clients and suppliers-Create in-house events for promotion -Negotiate the sponsorship agreement

F&B Department. The work based on the cafe breakfast to supervise and manage the area- cover 500 to 600 guests . To work as split shift for understand more about the hotel F&B operation (3 month)Trained and managed different type of services - Japanese, Chinese, Fine Dinning Steak House (4 month), Lobby Lounge(3 month), Roof Top Lounge Bar&Sigar Bar(3 month)Banquet(event, Conference, Catering service)To provide best service for guest satisfactionHandling guests complaints/comments from restaurants and HotelControlling- Opera, MICRO system, Schedule, P&L, Daily based paper workWSET Level 2 Certificated- Wine & Spirits Education Trust

Opening a restaurant "Pub Watson" from scratch, registration of contracts, licenses. Notification of all levels at the beginning of the activities. Recruitment, training, certification of personnel in all departments. Maintain investment and budget reports at the beginning of the restaurant.Drafting of specifications for equipment, furniture, dishes, etc. Procurement and production control. Unscheduled and scheduled inventory and product inventory.Recommendations GM Belkin Sergey V. 89177502686

Management of financial and economic activities of the formation and execution, of the budget of revenues and expenditures to develop restaurant prices with product development, marketing plan, residue control equipment procurement, personnel management: the development of the staffing structure, the provisions of payroll, recruitment, trainings for the employees by the standards of monitoring compliance with the guests discipline, organization and implementation banquets, contracts with suppliers of products and alcohol organization putting the monthly reporting of the restaurant work with accounting restaurant.

Purchasing manager:• Planning for the purchase of food, alcohol, utensils, equipment, household equipment and so on.• Analyze market and distribution system to determine the presence and material requirements for current and future periods.• conduct of inventory management, purchasing and delivery of products and materials.• Determination of cost of goods• Finding and negotiating and signing contracts with suppliers. Control certification.Accountant :• Work in a storage system StoreHouse, full control of the movement of goods.• Reporting of quantitative balances of goods and business transaction.• Rite-off of food and goods, implementation and control of sales, meals, recipes.

Management of cleaning company. Ensuring economic service company. Participated in the development of plans for current and capital repairs, estimating the economic costs. Rational control expenditure of materials and funds for economic purposes. Follow up work rules, safety, health workers quartermaster.

Making admission, transfer and dismissal of employees, andalso leave and pensions, the establishment of personal affairs, filling labor books, preparation and submission of documents to the archive.