Serguei Aver Email & Phone Number

New York, Ny, Us

New York, United States

Greater New York City Area

General Manager for Petrossian Boutique & CafeProject Development Specialist for New York, Florida and TexasStrategic Business PartnershipPrivate Client Development

Paris Area, France

- Market Analysis- Operations Development- Creation, Development, and Guidance of Management Teams- Acquiring Strategic Partners

Région De New York City, États-Unis

http://www.bistrotbagatelle.com/http://www.behospitalitygroup.com/• Implementation and Standardization of Global Co-Branding opportunities• Standardization and implementation of the Brand Standards• Analytics of weekly and monthly financials• Support for Global Operations and Upper Management on premise• Assisting Director of Operations

Nanjing City, China

The following experience has been gained within the context of the re-opening of Sofitel Resort in Nanjing, China following a 6-month renovation period• Ensure respect for the Brand Standards, hygiene and safety in all the Departments of the Resort.Main focus on the following Departments:- Food & Beverage:• Daily inspection of Buffet and for the a la carte service in the resort's Western restaurant• Provide staff with training (Language, Hygiene, Service, Brand Standards)• Develop service, set-up and preparation process in order to optimize time, staff, goods, money and to increase customer satisfaction.• Ensure quality, speed of development and the legality of future projects.• Follow up on guest satisfaction. - Front Office:• In charge of the project "Quick-in" following process of 9 steps in Total Quality Management.This project has been created to increase the speed of Check-in in order to get better guest satisfaction and first impression about the hotel. Quick-in is a project of 6 months including a creation of team (8 members), a Data Collection, a Solution meeting, an application of those solutions and a maintenance of the new process to keep a high level of quality and speed on a long-term period.- Housekeeping:• In charge of the project "So Clean" following the way of the 9 steps in Total Quality Management.This project has been created to increase the speed of cleaning the room, the efficiency of cleaning and increase the room turn-over in order to get rooms ready when guests are coming during a high occupancy period.So Clean is a project of 6 months including a creation of team (8 members), a Data Collection, a Solution meeting, an application of those solutions and a maintenance of the new process to keep a high level of cleanliness and speed on a long-term period.Moreover, I was in charge of several projects such as:• Risk Management• Key Performance Objectives• Online Reputation

Geneva, Switzerland

Notice that everything following has to be adapt to a French Gastronomic restaurant with 1 Michelin star directed in Kitchen by the French Chef the most awarded in the history, Chef Michel Roth and in the Dining Room, Mr Jean-Paul Fries from the Ritz-Paris and Mr Geoffrey Bentrari as wine waiter (elected best wine waiter of Switzerland in 2010)• Learning how to manage the back-of-the house before, during and after the Service• Learning how to display a cheese and dessert trolleys in function of the season.• Learning how to sell, and advise the guest for the wine according to his order.• Learning how to sell any types of drinks and dishes from the appetizers to the liquors.• Learning how to be a Chef de Rang in this environment.• Learning how to take the order of the aperitifs and wine during the period I was assistant wine waiter.• Learning how to manage in a modern way a team• Learning how to communicate in a constructive way with the KitchenFor the last month, I went to the Banquet, I was in charge of:• Setting-up a conference room• Coffee Break• Wine selling and service during the different Events• In charge of few employees during set-up of the Event room and/or for the Service

Région De New York City, États-Unis

During this short internship of 2 months in order to improve my English and start discovering the American way of working in Hospitality.I was in charge of:• The semi-gastronomic Restaurant.• A small team of 2 to 3 people for the service• The Wine Service for VIP guests• Selling Dishes and Wines to VIP guests

Région De Paris, France

The PINXO restaurant by Alain DUTOURNIER (2 Michelin Stars)Elected Best Apprentice 2010-2011• Learning how a 5 stars hotel is working• Learning how to set-up and do a breakfast service in a 5* hotel• Learning how to be a Chef de Rang in a semi-gastronomic restaurant• Learning how to manage all types of payments• Learning the opening and closing of restaurants• Learning of all Marriott Brand Standards• Organization and cleaning of the back-of-the house.

Région De Paris, France

Learning in the following areas:• Service in Dining Room and Bar• Various animations in Dining room (flambéed, carving and others preparations in front of the guests).• Different types of service (English, French, Russian, banquets, American, buffet, events and competitions)• Knowledge and recognition of European products (Drinks and Food)• Commercial way to sell dishes or menus to guests• Business management• Law• Hospitality History• Finance• Sciences of Hygiene• Professional English

Région De Paris, France

Founded in 1680 during the reign of louis XIV, La Petite Chaise is the oldest restaurant of Paris.• Learning of card (know its card to advise the guests and sell products in an optimal way)• Learning how to manage a cellar (implementation of a cellar of the day and the wine glasses)• Learning how to manage a Banquet service (preparation and service of groups in a Banquet style)• Learning how to manage a Service (set-up of a dining-room, taking orders and serving dishes and wines)• Learning how to manage a Bar (preparation and Service of alcoholic, non-alcoholic and hot drinks)• Preparation of the restaurant before and after the services.

Master Of Business Administration (M.B.A.), International Hospitality Management, Gpa: 3.8/4

In collaboration with California International Business University. Studying the following courses linked to Financial and Hospitality.

Master Of Business Administration (Mba), International Hospitality Management, Gpa: 3.8/4

In collaboration with Vatel USA. Studying the following courses linked to Financial and Hospitality industry: - Corporate Finance.

Bachelor'S Degree In International Hotel Management, International Promotion, International Hospitality Management, Graduated With Mention - 13,60/20

Activities and Societies: Finance Director of the Junior Enterprise of Vatel Switzerland. Executive Chef for the 1st part.

Esl Program, English, Accepted

One Month of intensive English Courses in the ESL Program at Dartmouth University from July 1st to August 1st.

Bachelor'S Degree, International Hospitality Management, 3.67 / 4

Formation in International Business Management in Hospitality specialized in: - Event Management - International Law - Cost Control &.

Language Connection Program, Esl Program, English, Accepted

The Language Connection program consist of a two months (From October 15th to December 15th) of intensive English courses.

Baccalauréat, Service & Commercialisation, Mention Assez Bien ( 13.30/20 )

Valedictorian class of 2011 & Jury's Encouragement Valedictorian class of 2012 & Jury's Congratulations Grades in Service during the Final.

Bep, Service De Salle, Mention Bien

Jury's Congratulations ( 2008-2010)