NAMIG HUMBATOV

** **** ****

+(*** **) *** ** **

acw421@r.postjobfree.com

Passionate, experienced and professional specialist in catering and food provision business. Having 8+ years experience in hotel management, restaurant operation, provision of catering and banqueting services.

Areas of expertise:

Menu planning

HSE and HACCP standards in food production

Budget planning and cost optimization

Project planning & development

Food, labour, marketing cost controls

Sales, product, market analysis

Risk management and inventory control

Facility management

Vendor sourcing and negotiating

Customer relations and satisfaction

Human resources management

Team building and staff retention

PROFESSIONAL EXPERIENCE

LIME CATERING – Baku, Azerbaijan. Job: CPU Catering Manager 2013- 2014

Menu and production planning

Forming the list of products, materials, inventories and equipment to be purchased by procurement team

Developing together with logistics manager the food distribution plan against each clients and route

Conducting local training for staff members

ACHIEVEMENTS

Cost optimization achieved

The effectiveness of using of resources increased

Customers 80%+ are satisfied with food quality

0 cases of poisoning and serious injuries

LIME CATERING – Schlumberger Catering Manager 2014- 2016

Manage cooks, cleaners, customer service officers, technicians

Liaise with Schlumberger management on daily basis to get their feedback about food, quality and service and based on it make improvement in menu and service

Menu and production planning

Forming the list of products, materials, inventories and equipment to be purchased by procurement team

Conducting local training for staff members

ACHIEVEMENTS

Customers 85%+ are satisfied with food quality

Cost optimization achieved

The effectiveness of using of resources increased

0 cases of poisoning and serious injuries

Hotel LECCO, restaurant/catering Madjore – Moscow, Russia 2009 – 2013

Job: Restaurant and catering Manager

Managing cooks, waiters, technicians, purchase assistants

Developing from scratch the menu and production plan

Identifying the production layout and list of equipment and inventories needed for production and serving of food

Conducting the customer services training for waiters

Working with design company on menu design and look& feel of restaurant

Forming the list of products, materials, inventories and equipment to be purchased by procurement team

Forming the list of products, materials, inventories and equipment to be purchased by procurement team

ACHIEVEMENTS

Sales increased in restaurant 200%

Margins of business achieved 23.5%

Madjore was put in list of Moscow government “Hospitality list” – as advice for tourist to visit the place for good food and service

The effectiveness of using of resources increased

0 cases of poisoning and serious injuries

Mr FROG restaurant and club INFERNO – Antalia, Turkey 2008-2009 Job: Catering and restaurant manager assistant

Working actively together with Catering manager on new menu and bar list

Hiring new staff and conducting basic training

Calculating food cost

Forming the list of products, materials, inventories and equipment to be purchased by procurement team

ACHIEVEMENTS

Sales increased in restaurant and bar 400%

Margins of business achieved 33%

Established partnership with major events providers

SOCIAL ACTIVITIEIS

Attended in “CONNECTING FUTURES” project, British Council

Attended in American Studies Center, BSU 2004-2005

Attended in media trainings, OSCE

Attended in trainings of Schlumberger oil company

Attended in trainings of Lime Catering company

HOBBIES

Sports – Swimming (3 years), AYKIDO, mountain bike

Various – Cinema, music, sport, reading

LANGUAGES

Azerbaijani – fluent (native)

English – good

Russian – good

Turkish – fluent

EDUCATIONAL BACKGROUND

1998-2003 Azerbaijan-Turkish Private High School

2003-2007 Baku State University, Caucasus Studies

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