Руководитель ресторанной службы 4* отеля / F&B Manager

Описание

Name: Alexandra Borodina Email: Aleksborodina@yandex.com Nationality: Russian Phone Number: +79990229217 Personal Statement Dynamic hospitality professional with 13+ years of experience. I bring extensive experience from prestigious properties including Grand Hyatt Doha, Armani Hotel Dubai, Hilton The Walk, Atlantis the Palm, Paramount Hotel Midtown (pre -opening), and Waldorf A storia Doha. For the past two years, I was successfully managing multiple F&B outlets including a high -volume All Day Dining restaurant (350 - 500 covers daily), Room Service, and Sky Pool Bar (120 -200 covers daily). In the F&B Manager's absence, I oversa w all six F&B outlets including the Lobby Lounge, A La Carte Restaurant, Sports Bar and Banqueting. My achievements include: • Successfully opening restaurants and hiring/training teams of up to 65 members • Creating SOPs and streamlining operations • Consistently exceeding budget targets while maintaining service quality • Twice nominated for "Leader of the Quarter" and "Restaurant Manager of the Year" • Strong experience in events management, from VIP dinners to weddings • Pro ven track record in P&L management, budgeting, and cost control I demonstrate passionate leadership and excel at building high -performing teams. My experience spans pre -opening, operations management, and relationship building with VIP guests and corporate clients. Employment History February 2025 – May 2025 :Restaurants General Manager -Mileo Hotel The Palm • Pre -Opening: Create Manning, Hiring Team, Trainings, Sequence of Service • Working closely with Executive Chef, Bar Manager and Shisha Supervisor in order to create new menus • Set up Restaurant for Operation • Working closely with Purchasing Manager to buy all OS&E items, Set all the systems like FMS, Symphony etc, sign the contract with all the suppliers • Working closely with Marketing agency to set Restaurant concept, social media, logo, Brand guidance, preopening event etc • Daily meeting with the team, other departments head, marketing, owners. In order to follow up on tasks given for successf ul opening. July 2024 – November 2024: Restaurant Manager – Waldorf Astoria Doha Lusail • Leading Lobby Lounge, Wyld Erth (Healthy Concept Restaurant) and Chocolate Shop, P&L, Strategy planning, Promotions • Recruitment • CAPEX, OS&E • Manning November 2021 – December 2023: Restaurant Manager - Paramount Hotel Midtown (Pre -Opening ) • To produce an outstanding guest experience by managing the service team in cooperation with the culinary team • Training plan and execution • Managing overall operation for breakfast, lunch and dinner • Review and evaluate the degree of customer satisfaction • Handle guest enquiries and complaints in a courteous and efficient manner • Communication with all the depa rtments of the Hotel • Working closely with Marketing, Executive Chef, Sales and Events team in order to drive the revenue • Appraise staff performance and provide feedback to improve productivity • Manage restaurant’s good image and suggest ways to improve it • Create detailed reports on weekly, monthly and annual revenues and expenses, P&L • Implement policies and protocols that will maintain future restaurant operations May 2021 – October 2021: Assistant Restaurant General Manger – Seafire Restaurant, Atlantis Hotel • Managing the restaurant operation for breakfast /dinner and maintaining the highest standards • Constantly providing the training for the team in order to deliver the best service to the guest • Review and evaluate the degree of customer satisfaction of the bar and restaurant • Establish strong relationships and provide a high level of customer service with all the guests • Communication with other departments August 2020 – April 2021: Assistant Venue Manager – Balcon Lounge • Develop good customer relationships and address customer service needs • Manage purchasing, inventory, maintenance and other operational functions • Develop strategies for better workplace efficiency and goal achievement • Liaise between managers, customers and employees • Ensure the cleanliness of the Lounge and Bar area is always at the highest standards and reflecting a positive image to the customers • Ensure the strictest basic food and hygiene standards are maintained September 2018 – December 2019: Lounge Manager – Geography Lounge • Ensure that all guests feel welcome and are given responsive, friendly and courteous service • Effectively manage the team and general day to day operations • Continually strive to develop staff i n all areas to ensure professional growth within the team. • Ensure product quality, consistency and brand image are being presented • Report any inconsistencies, issues with any of the products immediately to the Head Chef • Interact and ob tain any feedback from the customers that will contribute towards developing a better service • Ensure the strictest basic food and hygiene standards are maintained • Deal with all customer complaints • Monitor daily wastage and take correc tive action to reduce the wastage as per standards • Ensure the cleanliness of the Lounge and Bar area is always at the highest standards and reflecting a positive image to the customers • Attend Revenue meeting (working on improvement of COS, monthly revenue, effective menu engineering, etc.) March 2015 – December 2017: Assistant Venue Manager – Pure Sky Lounge, Hilton – The Walk • Regularly review and evaluate the degree of customer satisfaction, recommend new marketing and operational policies and procedures when necessary to keep up with demand of the market changes; investigate and resolve food quality and service complaints. Interact positively with customer s • Establish strong relationships and provide a high level of customer service • Planning new promotions to drive the business • Working with events enquiries (event’s organizers, planners, suppliers) • Maintain exceptional operationa l standards • Duty Manager • Update forecast and revenue reports • Reporting to GM • Conducting performance review (PDR, PDP, probation reviews, one to one) • Conducting daily, weekly and monthly briefings, communication meetings • Working closely with Marketing, Sales, Events departments January 2013 - February 2015: Captain, The Armani Hotel, Dubai (5*) • Ensuring all service elements are delivered to a high standard • Training for new ambassadors (full induction & welcome kit) • Completion of all paperwork, roster, checklists & reports • PIC of HACCP • Ensuring all team members are capa ble of delivering high level of service via training • Complaints Handling • Performing and supervising closing and opening duties November 2011 – January 2013: Senior Hostess/Bartender, The Armani Hotel, Dubai (5*) • Overall management of the lobby area • Welcoming and engaging with the guests • Displaying the high level of customer -oriented service, ensuring guests’ satisfaction and enabling them to return • Supervising closing shift and procedure • Supplies inventory • Maintaining lobby area in accordance with the hygienic standards of the hotel • Preparing welcome drinks for new arrivals and SPA guests and ensuring they are always available • Maintaining its cleanliness and exerci sing general control of the bar • Serving food and drinks to customers seating at the bar counter in a friendly and helpful manner and always trying to anticipate their needs and wishes, up -selling, collecting payments and bills July 201 1- November 2011: Bartender, The Kempinski Hotel Saint – Petersburg (5*) • Arranging displays of bar stock and glassware • Keeping an inventory of liquors, wines, beers, soft drinks, cream, fruits and fruit juices • Ordering supplies in regards to the consumption • Mixing and introducing new drinks and beverages March 2010 – March 2011: Waitress, The Grand Hyatt Doha (5*) • Performing all necessary tasks to serve food and beverage according to the service standards and operating manuals of the hotel • Cashiering responsibilities Languages • Russian – Native • English – Fluent Qualifications September 01, 2004 – May 30, 2007 – a three -year bachelor’s course on Hospitality Management and Tourism at St.Petersburg Baltic State College of Hospitality. September 01, 1995 – June 30, 2004 – St.Petersburg Secondary School No.166, specia lizing in Economics, a diploma of secondary education. On the Job Training • Hilton Worldwide - MDP, PIC of HACCP 2, Extraordinary Sales. • Armani Hotels -Cross Training in Events Department as Admin and Sales Executive, Excel, PIC of HACCP • Armani Signature; Service Excellence, How to Handle the Guests’ Complaints. Hygiene Training, Service Standards Training • Hyatt Hotels – Wine , Cocktails, Bar & Upselling Training • Kempinski – Standards, Cocktail & Product Knowledge Additional Skills • Windows XP • Office XP • Micros • Property Management Systems • Birch Street ordering