Operational Leadership: Led daily operations to ensure top-notch guest satisfaction and operational efficiency Team Management: Mentored and managed hospitality staff, fostering excellence and growth Strategic Planning: Implemented initiatives to optimize efficiency and meet revenue goals Financial Management: Oversaw budgets to maximize profitability and control costs Guest Experience: Prioritized guest satisfaction, maintaining high service standards Quality Assurance: Enforced strict quality standards and compliance requirements Vendor Relations: Managed supplier relationships for timely and quality service Training and Development: Implemented programs to enhance staff skills Safety and Security: Ensured guest and staff safety through rigorous protocols Minsk Event Coordination: Orchestrated special events to create memorable experiences Technology Integration: Leveraged technology for streamlined operations and guest services Sustainability Initiatives: Implemented eco-friendly practices Crisis Management: Developed response plans to address emergencies effectively

- SALT (Medallia) growth from 68% -74% over the year - ARD growth by 9% over the year - FO & F&B staff turnover dropped from 20 to 7% over the year - Communication with potential customers via email, messengers, phone/Skype calls - Presentation of custom software development services - Ensure efficient operation of F&B outlets and Front Desk - Maximize sales - Manage guest requests in a timely and efficient manner - Ensure effective interaction between the FB, FO and other departments

- Negotiation with potential clients - Build opening team: hire staff, adaptation, motivation, training - Reports, sales analysis Management of Restaurant complex Team - Build opening team: hire staff, adaptation, motivation, training - Handles employee questions and concerns - Communicates to Chef and Restaurant Director any issues regarding food quality and service levels

- Monitors proper equipment and staff functioning for all the FB outlets - Uses equipment according to approved Operating standards - Daily staff meeting and training - Cleaning control - Control of the highest possible level of product and service quality

- Control of the highest possible level of product and service quality - Uses equipment according to approved standards - Performing daily staff training - Arranging daily staff roster - Control of the highest possible level of product and service quality - Budget improvement program - Security procedures

- Control of the highest possible level of product and service quality - Monitors proper equipment and staff functioning - Uses equipment according to approved standards - Resolving guest complaints - Procedures, including daily and weekly check up - Cleaning control - Control of the highest possible level of product and service quality - Follows all approved cash handling - Security procedures

Business Communications, Entrepreneurship

Hotel and reataurant management, Hotel manager