OLEG INOYATOV

**-** ********* ******

Rego Park, NY 11374

646-***-****

adedni@r.postjobfree.com

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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