Mykhailo Iegorov Email & Phone Number

Jeddah, Sa

Jeddah, Makkah, Saudi Arabia

Jeddah, Makkah, Saudi Arabia

Mediterranean and Asian fine dining concept.Menu designed and prepared by Micheline star ChefTogether with Executive Chef preparing presentations for company Chairman andMarketing photo shootsRecruiting, managing, training restaurant employees FOH & BOHSetting restaurant operational standards, SOP'sAccountable for a monthly inventory of the restaurant OS&EDeveloping the food and beverage menu, in cooperation with Beverage ManagerProviding a professional and courteous service at all times and ensuring that allemployees of the assigned outlet follow the exampleSetting and operating new POS system Foodics integrated with inventory (restaurant& warehouse) and restaurant salesProducing daily, monthly reports and action plans of the restaurantResponsible for Stewarding operations, chemicals stock and hygiene standards

Doha, Qatar

Restaurant Manager Assisting F&B Director during the project period with hiring the employees according to the manning, setting standard operating procedures for multi - conceptional outlets:- French fine-dining Restaurant200 sits restaurant with daily reservations 150 - 350 guestsVIP guests service, following the protocols managing and allocating 50 service employees in the restaurant according to the operation Creating menus, LSOP's and policies, trainings and checklistsCreating a market list and signing supplier agreements (during the absence of purchasing manager)Guiding the construction company to optimise the operation- Room ServiceControlling daily tasks and duties of room service team during full occupied hotel (amenities all levels, turn down, guest orders)- Sarabeth's (franchised restaurant from New-York #17 globally)Launching family concept restaurant with own bakery and 102 sits capacity Training the employees as per the chain standardsSetting the marketing collaterals and stock of retail items.

Riyadh, Saudi Arabia

Italian Fine Dining Restaurant- Managing Italian Restaurant operations and assisting Food & Beverage Director to run the department in a courteous and professional manner- Successfully recruiting, managing, training and developing Restaurant employees- Setting departmental targets and objectives, work schedules, operational standards, SOP's and PP's- Accountable for a monthly inventory of the restaurant OSE, preparing PO and store requisitions based on the operational requirements- Developing the food and beverage menu, in cooperation with the Executive Chef, Head Mixologist and Food & Beverage Director- Responsible for the organization and preparation of the food & beverage tastings- Providing a professional and courteous service at all times and ensuring that all employees of the assigned outlet follow the example- Operating the existing POS system based on the trained responsibility level as a manager- Producing daily, monthly reports and action plans of the outlet and presenting them to the Food and Beverage Director- Obtaining an account for the correct settlement of all sales being responsible for the outlet floats- Conducting daily pre-shift briefings with employees on preparation, guest profile, arrival/departure/in-house, kitchen and bar unavailability, special guest dietary requirements, service and menu

Al Ruwais, Ash Shamal, Qatar

Assistant Restaurant Manager / Outlet in-charge- Run the seafood concept restaurant with the responsibilities of the Resort beverage specialist reporting to F&B Manager and Resort Manager.- Elaborating a unique healthy beverage concept of the Resort by creating beverage recipes for all 6 outlets and proceeding the food pairing together with the Head Chefs.- Lead the service professionally and courteously at all the time and ensure that all employees follow the example.- Participating in service of VVIP- Lead and train the team in order to execute the highest level of service following the standards- Produce daily/weekly/monthly reports of the respective outlet and present the reports in the daily F&B meeting.- Actively lead the team in reading and acknowledging the F&B SOP’s and PP’s fully participating to the trainings with the team and taking the attendance based on participation and performance.- Actively participating in the hiring process by interviewing and selecting the candidates- Elaborating the necessary long - term equipment and consumable items list as per the operational needs of the outlet by calculating the quantity and cost.-Adjusting and revising the sequence of service as per the pandemic situation.

Ajman United Arab Emirates

Main working place was a Cocktail BarVery often was assisting in ADD

Dubai, United Arab Emirates

Busy Spanish Restaurant with live music and weekly brunches

Kiev Region, Ukraine

Spanish Restaurant