Name: Katerina Bailey

Telephone 804-***-****

Email: ado245@r.postjobfree.com

Date Of Birth : 9th May -1984

PROFILE

I came in the USA SEPTEMBER 2020 I am married and by the end of 2020 I got my SSN and resident document so I can legally work. Me and my family we had to relocate, and I was pregnant and had my son. That’s why I have a gap in my resume for a year .

A confident and proactive strategic management professional, with the ability to negotiate and influence business decisions, ensuring partnerships can be formed and maintained, whilst company objectives can be achieved. Has an excellent capacity for pioneering and creating innovative new solutions for the delivery of food and beverage services. Passionate about delivering results and achieving company targets and thrives in highly pressurised and challenging working environments.

KEY SKILLS & EXPERTISE

Food and Beverage Management: Has extensive experience in the fields of hotel and hospitality management with over 10years of industry experience, 7with a full understanding of Food Hygiene and Health & Safety legislation.

Senior Management and Leadership: Extensive experience working at a senior management level in the food and beverage sector. Commands sound business acumen; able to identify opportunities, implement strategies and ensure company objectives are consistently met. Has proven ability of working at both strategic and operational level.

Training and Development: Committed to promoting development in the workplace; fully adept at developing and delivering training programmes for managers and staff.

Budgetary Management: Responsible for setting and managing $multi-million budgets.

Strategic Problem Solving and Planning: Innovative and strategic planner with astute problem-solving skills. Able to successfully formulate solutions and strategies to ensure company objectives are met.

Communication and Interpersonal Skills: Commands exceptional negotiation and relationship management skills.

IT and Technical Skills: Fully proficient in Microsoft Office including Excel; Microsoft Windows 97; and Micros and Fidelio Software for Hotel Management, Opera.

Languages: English –Fluent, Bulgarian –Fluent, Serbian-Fluent, Croatian –Fluent, Macedonian –Native, Spanish –communication level.

PROFESSIONAL EXPERIENCE

August 2017 -Sep 2020- Food and Beverage District Manager

-Disneyland Trend Restaurants and Catering Events -Macedonia- Europe

-As a District Area Manager of Catering and Events, I plan and executes member-related activities, social and business meetings, and private banquets. Coordinates and organizes events by choosing the appropriate Club facility based on the event's size and need; stays within budgetary constraints, directs the administrative and operational aspects of the events and oversees staff. Placing equal emphasis on planning and conceptualizing member internal events and private events. Periodically, I may perform several roles or work with staff in several departments. Work schedule will include nights and weekends based on scheduled events of the company necessity.

Key Responsibilities

Responsible for managing 5 units with 150 staff

Making the yearly budget, P&L, Labour cost

Analysing sales

Responsible for Marketing side for F&B, fixing the meetings,promotions and up coming events

Professional verbal and written communication skills organized and detail oriented

Ability to be flexible and adapt to change - Coordinate with members/clients regarding inquires for hosting events - Gives tours of the facilities and discusses booking logistics, room options and menus with potential clients

Weekly review for the upcoming events and parties

(BEO-Banquet Event orders) meeting; informs all necessary departments of any updates or changes

Cultivate strong client relationships/partnerships, ensuring client satisfaction

Coordinate with the Executive Chef for revisions and updates of the catering menu regularly, reflecting culinary trends and member/client needs

Create and review annual budget; communicates directly with the Club’s Controller on budget issues and/or inconsistencies - Collaborates with the General Managers in hiring, firing, directing, training and supervising all direct subordinates in the performance of their duties in accordance with Westwood Country Club’s performance standards

Works with the General Managers in the preparation of performance objectives and evaluation of the service staff Knowledge, skills and abilities to perform proper table service, event set-up, table sizes and capacities, proper table settings for daytime and evening events; experience in fine dining etiquette

Facilitates the recruitment of the Catering and Events Apprenticeship program; Establishes the mentor/mentee relationship

Additional Responsibilities and Job Requirements:

-Ensure that all events/meetings are correctly set each day

-Create floor plans for weekly events and prepare event/banquet staff accordingly

-Contact clients, update and confirm details to finalize BEOs (Banquet Event Orders)

-Collaborate with clients and the Banquet Captain upon client arrival regarding proper set-up, event execution, and resetting for day/evening

-Attends weekly department head meetings; works with Assistant General Manager on morning staff meeting agenda; provides information for the House and Grounds Committee agenda and attends bi-monthly meetings

-Create monthly security schedules for security and event staff

-Collaborates with Accounts Payable to code department invoices

-Basic knowledge of Point of Sale systems and online reservation systems

Core Values:

-Possess a strong understanding of M.A.T.C.H.

-Membership – Always comes first; therefore, we are here Attitude

-Positive thinking is paramount

-Teamwork – Every member may be helped by every team member

-Challenge – Challenge yourself to go above and beyond every day

-Honesty – Always do the right thing, even if you think no one is looking

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January2015- June2017- Food and Beverage Director

(Pre opening) -Hideaway Beach And Spa Resort -MALDIVES

Key Responsibilities

Supervised a staff of 100 team members through 5 Managers. Led operation of the F&B Department, Managed sales, marketing, business development, strategic planning, finance and resource administration. Concept Creation work with the clients on concept creation and development of the F&B Department with the vision to create new & original concepts.

Opened and operated 7 F&B Outlets (Main Bar capacity 100 seats, Pool Bar Capacity 50covers, Main Buffet restaurant capacity 300 seats, Fine Dinning Restaurant 60 covers, IVD –In villa dinning 165 rooms capacity, Asian Restaurant capacity 150 covers, Open Fine dining restaurant.

Menu Planning and engineering according to market analysis, Kitchen management and Guest Feedback decrease in total costs.

Analysed and reviewed F&B Sales through Daily Reports, Man Management, Training and Development.

Executed pre-project market research and devised a formulation strategy to advance F&B Outlets

Location Analysis: In combination to the market research, concepts, finding the correct location is at the at most importance and we negotiate on client behalf the lease contracts to deliver the best lease rates in the market

Interior Design: Ambience & operations are the focus of the restaurant success; a good-looking restaurant that is well developed it is the ultimate goal objective. My expertise will ensure that the layout, restaurant design and fit out is planned with the local and international standard of hygiene and municipal guidelines. Safety standards and approvals are sourced in advance to smooth construction and operations

Kitchen Design: With years of Experience in designing production spaces consistent with the business model in order to maximise usage for each square food, enabling an effective operational workflow.

Menu Engineering Create a well-balanced menu engineered to the market requirements in order to ensure the products are marketable, cost effective and able to be implemented during the business service.

Feasibility Study: Work on developing the restaurant budget however big or small, controlling contribution by determining the type of F&B concept that can be best generated, the study will show what will be exactly the unit cost, how it will generate profits, return expected over the periods of time, how it will survive and then significantly grow into multi restaurants.

Human Resource: Hiring & Trainings According to the concept we work on developing the policies and procedures along with the Standard operational procedures, (SOP’s) in which we train the team to be ready to open the restaurant to ensure that the customers receives the same high standard of experience every time.

Marketing: We develop the marketing plan that brings the brand visibilities in the Market through all marketing channels such Social Media, website development in addition to the promotional plan.

Jan 2013 – Jan2015 Food and Beverage Director- Regency Hotel- Kuwait

Key Responsibilities:`

Project managed the set up and opening of this leading 5 star* luxury hotels with 240 suites and several retail outlets.

Set up and opened 5 outlets including as well as a banqueting facility.

Implemented an outside catering VIP facility for the Royal family, government ministries and oil and gas companies.

Managed a team of 540 employees including 30 Managers.

Controlled and set operating budgets of the food and beverage department.

Designed and implemented a training programme for staff prior to hotel opening, including induction training for new employees in conjunction with an outside training management company.

Prepared detailed reports on the food and beverage department to business owners.

Outlined site policies and optimal work ad safety procedures

Interviewed, hired and trained new staff

Maintained operational efficiency with proactive oversight and corrections

Increased market share by encoring total client satisfaction and encouraging referrals

Attended industry conference and trade shows to maintain knowledge and network

Solicited information’s from administrative staff, executive leadership and other department managers to make informed decisions regarding operational changes.

responsible for the BOH and FOH

running the daily operation, prepare food training and beverage training according to the SOP and the standard of the fine dining restaurant

HACCAP trainings

cooperating and meetings with the suppliers

responsible for the presentations and event meetings in the restaurants

organizing private events, company events, fixing separate fix menus for the events together with the Executive Chef

Responsible for the FOH and BOH

Jan2010 – Jan 2012 Restaurant Manager Grand Hyatt Muscat –Oman

Key Responsibilities:

In charge to set-up entire pre-opening process for the new concept brassiere, budget controlling, monitoring overall operation of café, inventory controlling and ordering, and training, and guest care.

Supervising the team leader in the department in food and beverage

Responsible for 3 outlets –TUSCANI

–Italian restaurant 150 covers serving Traditional Italian Food, driving the operation, training the stuff, inventory, developing the beverage, wine and food menus

*MOKHA CAFFEE-open buffet restaurant opens for breakfast buffet, lunch buffet and dinner buffet and serving ala carte menus, organizing brunches and every day different food, different beverage and wine menus, training the stuff, preparing food and beverage coast, minimizing the cost

*JAM BERRY BAR- bar serving only beverages and some snacks sandwiches, driving the operation with 10 staff organizing all kind of parties and events

Jun2008– Dec 2009 Ass. Restaurant Manager Alexander Palace Hotel Skopje Macedonia

Key Responsibilities:

Directing and overseeing daily running of 2 restaurants and 4 bars, leading Banqueting, Private Dining and Room Service department, Staff knowledge training, HACCP training and supervision, Implementation of existing and creation of new beverage packages and sales control, Food Quality control, Beverage and Inventory control, Organizing and leading of Special functions and Catering, Compilation of monthly F&B reports, Maintaining and programming of Micros Point of Sale In-House system, both FOH and BOH and staff training.

Coordinated all activities on site including planning events.

EDUCATION AND PROFESSIONAL QUALIFICATIONS

*High School Diploma - Gymnasia

*Tourism and hospitality CATERING and Gastronomy University Ohrid Republic of Macedonia

Additional Education -

oTourism and hospitality Catering University – Ohrid – Republic of Macedonia

oHotel Management, Hotel Operations, Food & Beverage Service, Food Preparation & Cooking,

oHotel Catering, Industrial Relations, Customer Service, Housekeeping, Front Desk, Fidelio

oWhiskey & Cigar, Barista coffee training

oA+ Course (Computer training for hardware & software) – Zagreb, 1999

oMS Office – Internet & WWW Introduction, Introduction to PC’s & Software,

o*Microsoft PowerPoint 20

Food and Beverage Management

Food and Beverage Trends in the New Millennium

Food Hygiene-HACCP

Developing Productivity and Efficiency

Change Management Training

Project Management Training

Instructor Techniques

Interaction Management

Sales Techniques Model One

Make it Happen

Neuro-Linguistic Programming (NLP) Training

Areas of Expertise -

o* Effective Planning *Cost Control

o*Process optimization *Strategies planning

o*Time Management *Inventory management

o*Developing Budgets *Staff development

o*Stock Management *Quality assurance

*Team leadership

*Policy improvement

Contact this candidate