• Managing internal operations• Implementing brand development strategies, including business strategies, newproduct lines and website improvement solutions.• Supporting business growth through strategic planning and process developmentImplementing an Employee Management System• Communication with international partners (manufacturers of medical equipment)• Finding new partners in required fields• Working on international agreements• HR• Logistics (Manufacturer - Dana)• Registration of new producers• Participation in local & international medical exhibitions• Business trips (abroad: suppliers factories; local: clients)

• Opening and Operating a Boutique Hotel• Managing construction works• Expenses & Profits Analytics• Budgeting & Planning• Guests personal connection & Customer Service • Staff hiring & training• Creating & Managing all accounts at the booking platforms (Booking, AirBnb,etc.)• Managing documentation and licenses• Implementing a system of internal electronic documentation for all departments ofthe Villa• Managing B2B relations with tourist operators• Participation in creation a marketing strategy and elements of the project

• Monitoring and controlling supply prices of all kind of products for the wholechain. (7 restaurants, 1 bar, 2 hotels)• Analytics of sales, customers turnover, staff efficiency• Implementing united system of product naming and accounting among therestaurants.• Creating an internal google web-site to simplify access and usage of theinternal documentation for all the departments of the main office andrestaurants & hotels• Improving the CRM system by making it more detailed and organised)• Managing office routine and budgeting expenses• Researching and Assisting implementation of HACCP (Hazard AnalysisCritical Control Points) system among the group restaurants• Organising the workflow of marketing team by implementing SCRUM system and troubleshooting communication issues between different departments of the chain• Looking for new facilities to rent for operation needs• Market analyses• Business trips

• Ensuring incoming staff complies with company policy• Training staff to follow restaurant procedures• Maintaining safety and food quality standards• Keeping customers happy and handling complaints• Organizing schedules• Keeping track of employees’ hours• Ordering dishes, chemicals, gloves and other supplies while staying within budget limitations• Supervising daily shift operations• Ensuring all end of day cash outs are correctly completed• Coordinating daily front- and back-of-house restaurant operations• Controlling operational costs and identifying ways to cut waste• Appraising staff performance• Interacting with guests to get feedback on product quality and service levels

First I was working as a waiter and then as a barman. My responsibilities were:• Mise-en-place • A la carte service approximately 130 seats • Cashiering• Cocktails preparation• Beverages preparation• Barista (coffee preparation) • Cleaning• Purchasing for the bar• Event preparation and service