Manager Office Assistant
Resume:
OLEG INOYATOV
Rego Park, NY 11374
************@*****.***
Profile Summary: Experienced, determined, result-oriented hospitality professional qualified in running high volume, upscale food service establishments. Highly organized leader, with focus on catering, special events, and a la carte service. Background in hotel & restaurant management, as well as client facing and facilities related responsibilities. Strongly committed to ensuring 100% guest satisfaction and client retention.
Education: Baruch College of CUNY, Zicklin School of Business, New York, New York
Bachelor of Business Administration in Human Resources & Operations Management, February 2006
Work
Experience: Compass Group USA
Restaurant Associates @ Moody’s Corporation: New York, NY
Conference Center Operations Director, December 2017 – Present
Coordinate and manage all internal and external catering events
Hire, train, and schedule catering staff, and actively involve in the development of existing catering staff in service techniques, menu presentation, policies, and procedures (SOPs)
Ensure successful operations of catering functions including labor cost control, food cost control and preparation, transportation, set up, operation, and clean up of all events
Oversee the well being of conference center, amenities, front desk duties, room/event bookings, cleanliness and organization, facility related issues and overall appearance
Manage and implement pantry program with focus on sustainability and biodegradable offerings
Restaurant Associates @ the Rockefeller University: New York, NY
Catering & Special Events Director, March 2016 – December 2017
Responsible for booking and execution of all onsite and offsite events including all administration,
guest relations, writing contracts, function sheets, set-up, preparation and welcoming guests
Responsible for all food services, conferences, daily lunches, buffets, receptions, dinners and private events for members of the board of trustees, faculty and student body
Oversaw sale volume of $2.5M in catering business, special events and conference dining
Participated in weekly planning meetings to review the details of all events and discussed relevant logistical matters with different departments within the University
Developed and revised seasonal menus along with the culinary team
Completed weekly sales reports along with other department reports to ensure the success of operation
Worked with the service staff to see that message handling with administrative support is efficiently handled and placed in the computer based system (CaterTrax) immediately
Hired, trained and scheduled catering associates in current service techniques, policies and procedures
Restaurant Associates @ Brown Brothers Harriman & Co.: New York, NY
Executive Dining Room & Catering Manager, April 2015 – March 2016
Responsible for successful transition and opening of unit, executive dining room & catering operations
Accountable for $1.5M in catering business, with special events and conference dining
Trained all FOH associates on fine dining etiquette and created service manual for client dining
Hired and trained catering staff, butlers, and captains to set up catering deliveries, events, meetings
FLIK International @ Citigroup: New York, NY
Catering Manager, January 2013 – April 2015
As Catering Manager, accountable for $1.2M in catering business, special events and conference dining
Hired and trained catering staff, butlers, and captains to set up catering deliveries, events, meetings
Created Standard Operating Procedures, ensured all events ran smooth and exceeded clients expectations
Restaurant Associates @ the Metropolitan Museum of Art: New York, NY
Members Dining Room Manager, June 2009 – December 2012
Managed all FOH operations within the dining room as the main Maître D’
Executed private dining and catering events as well as participated in sales and client promotions
Oversaw and executed payroll, interview and hiring of new associates
Trained, supervised and evaluated staff of 30 associates. Developed and implemented Training Service Manual for the re-opening of Members Dining Room
As Beverage Manager, I was accountable for inventory of $10K+ in liquor cost in all a la carte, catering, café operations; designed and updated Wine Lists; organized and spearheaded Monthly Wine Tastings
Restaurant Associates @ Credit-Suisse: New York, NY
Executive Dining Room Captain/Café Manager, February 2009 – June 2009
(Temporary Assignment)
Warwick New York Hotel: New York, NY
Assistant Food & Beverage Outlets Manager, September 2008 – February 2009
Directed food and beverage operations of restaurant, bar and room service, with one million dollars in volume
Provided coaching and counseling for all staff members in a union environment
Developed and implemented training initiatives to exceed guest expectations, resulted in excellent secret shopper scores of 90% and higher
Shoreham Hotel: New York, NY
Food & Beverage Manager, June 2007 – July 2008
Responsible of running entire Food & Beverage department in a boutique hotel, including the Restaurant/Bar, Room-Service, Mini-Bar, and Banquet functions/events
Recruited, hired, supervised, scheduled and motivated a staff of up to 20 associates
Investigated and resolved food and beverage quality and service complaints, ensuring customer satisfaction and repeat business
Acted as the main Maître D’; worked closely with Sales department, management, kitchen & service staff to ensure that any client concerns were handled courteously and promptly
Wellington Hotel: New York, NY
Front Office Assistant Manager, February 2006 - November 2006
Refined reservations and front desk processes, programs and standards
Managed room rates, packages, and generated management reports
Worked as a liaison between Group/Event Manager and Front Desk staff
Coordinated the rooms department with housekeeping manager and staff
Worked hands-on in ensuring guests experience warm, friendly service
Bridgewater’s & Twenty-Four Fifth of Glazier Group: New York, NY
Banquet Captain, June 2005 - April 2006
As Banquet Captain, assisted in organizing large functions/events 300+ guests
Acted as main liaison between guests and Director of Service throughout all events
Assisted in training and guidance of new staff members in understanding their job description
Managed assignments and scheduling for all front of the house employees
Special
Skills: NYC Food Protection Certified, TIPS Certified, ServSafe Certified, FSD Course Certification,
CPR & First Aid Certified
Computer
Skills: Proficient in Word, PowerPoint, Excel, Access, QuickBooks, Aloha, Micros, CLS System, CaterTrax,
EMS (Event Management System), OpenTable, RMS, Web Payroll, Condeco
Languages: Fluent in Russian
Professional
Accomplishments: Assisted in successful unit opening for Restaurant Associates @ Federal Reserve Bank of NY
Plan & execute events for upscale clientele, including celebrities, world renowned architects, and Fortune 500 executives
Captain and oversee events and restaurant operations at the Garrison Golf Resort
Captain and oversee events with Elegant Affairs and Relish Caterers
Captain and oversee events with Abigail Kirsch @ the Skylark NYC
References available upon request
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