OTABEK KARIMOV

Food & Beverage Manager (NOC ****-0631)

RENAISSANCE HOTEL ATYRAU KAZAKHSTAN

Mobile: +777********

E-mail: adrsko@r.postjobfree.com

Objective

Seeking career/employment opportunity in Hospitality with a leading company in the industry, which gives ability to grow both professionally and personally, and achieve further promotion and professional development. Summary of Qualifications

• Over 15 years of responsible experience in hospitality.

• Dedicated extensive leadership and project management skills in banqueting, convention services and all over F&B outlets.

• Good performance under pressure and consistent high-pressure sales.

• Development of a strong customer base with strong ability to cultivate effective interpersonal relationship with others.

• Quick problem-solving, time-management and organizational skills.

• Strong sense of supervising people, joining them as a team, thus achieving goals meeting deadlines and customers’ satisfaction.

Experience

April 2019 Present Renaissance Hotel Kazakhstan, Atyrau F&B Restaurant and Bar Manager

• take responsibility for the business performance of the restaurant.

• analyze and plan restaurant sales levels and profitability.

• organize marketing activities, such as promotional events and discount schemes.

• prepare reports at the end of the shift/week, including staff control, food beverage control and sales.

• create and execute plans for department sales, profit and staff development.

• set budgets or agree them with senior management.

• plan and coordinate menus.

• coordinate the operation of the restaurant during scheduled shifts.

• recruit, train, manage and motivate staff.

• respond to customer queries and complaints.

• meet and greet customers, organize table reservations and offer advice about menu and wine choices.

• maintain high standards of quality control, hygiene, and health and safety.

• Check stock levels, order supplies and prepare cash drawers and petty cash. July 2018 –March 2019 Concorde Luxury Resort N. Cyprus, Bafra Ass. F&B Manager

• Achievement of budgeted food sales, beverage sales, labour costs and profitability

• Completion of Customer Follow-up calls on a timely basis.

• Timely analysis of Food & Beverage Prices in relation to competition

• Participation and input towards F&B Marketing activities.

• Preparation of Sales Promotions & Mailings.

• Development and maintenance of all department control procedures.

• To co-ordinate with all large group, meeting/banquet planners their specific group requirements with the services

& facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

• Completion of monthly forecast.

• Attendance and participation at weekly F & B meeting and Department Head meeting.

• To assist in menu planning and pricing.

• Development and maintenance of department manual.

• Supervision of weekly payroll input.

• Be available to Hotel Staff at all times in case of emergency.

• Responsible for overseeing all scheduling within the department. November 2017 – 2018 May RIXOS President Astana, Kazakhstan. Asst. F&B Manager

• Achievement of budgeted food sales, beverage sales, labour costs and profitability.

• Completion of Customer Follow-up calls on a timely basis.

• Timely analysis of Food & Beverage Prices in relation to competition

• Participation and input towards F&B Marketing activities.

• Preparation of Sales Promotions & Mailings.

• Development and maintenance of all department control procedures.

• To co-ordinate with all large group, meeting/banquet planners their specific group requirements with the services

& facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

• Completion of monthly forecast.

• Attendance and participation at weekly F & B meeting and Department Head meeting.

• To assist in menu planning and pricing.

• Development and maintenance of department manual.

• Supervision of weekly payroll input.

• Be available to Hotel Staff at all times in case of emergency.

• Responsible for overseeing all scheduling within the department.

• Minimize the number of Workmen's Compensation claims.

• Report any deficiencies in equipment and facilities.

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October 2016 - 2017 August Rose Rayhaan by Rotana UAE, Dubai Outlet Manager

• take responsibility for the business performance of the restaurant

• analyze and plan restaurant sales levels and profitability.

• organize marketing activities, such as promotional events and discount schemes.

• prepare reports at the end of the shift/week, including staff control, food control and sales.

• create and execute plans for department sales, profit and staff development.

• set budgets or agree them with senior management.

• plan and coordinate menus.

• coordinate the operation of the restaurant during scheduled shifts.

• recruit, train, manage and motivate staff.

• respond to customer queries and complaints.

• meet and greet customers, organize table reservations and offer advice about menu and wine choices.

• maintain high standards of quality control, hygiene, and health and safety.

• Check stock levels, order supplies and prepare cash drawers and petty cash. August 2014 – October 2016 Rixos Bab Al Bahr UAE, Ras Al Khaimah Outlet Asst. Manager

• Consistently offer professional, friendly and engaging service

• Oversee all areas of F&B Outlet operations during the shift and assist where required

• Maintain a complete understanding of all Food & Beverage Core Standards and Palliser service standards including the policies and procedures for reservations, guest complaints, incidents, guest comment cards, special occasion requirements, complimentary offers and trial dinners

• Must be able to coach, counsel, schedule, supervise and lead a team of 40 employees

• Annual performance reviews of assigned employees

• Training and Development of all Outlet employees

• Liaise with other operating departments on a daily basis

• Always maintain courteous and professional conduct with internal and external guests

• Have a complete understanding of Complete knowledge of all the F&B products offered in the Outlets, culinary terms, cooking times, preparation, food sensitivities and prices

• Promote daily F&B features

• Increase overall sales by teaching suggestive selling techniques to colleagues

• Understand and re-inforce the basic rules of safety, sanitation and hygiene with respect to proper food handling and working at The Fairmont Palliser

• Promote Health & Safety in the workplace

• Participate and/or lead weekly supervisor meetings, monthly communication meetings, daily shift briefings and kitchen meetings

• Able to book, sell, create and coordinate private parties in the Outlets

• Maximize daily productivity of employees; manage daily staffing guidelines to align with actual business levels

• Responsible for the cleanliness and maintenance of the Outlets, including attractively merchandising entrance and buffet displays

• Reporting all hazards and accidents immediately, completing the necessary documentation

• Promptly reporting any faulty equipment and filling out subsequent maintenance forms

• Continue to improve F&B knowledge of colleagues with frequent testing sessions

• Review all communication media on a daily basis

• Understand and support Fairmont policies as outlined in the Code of Ethics Handbook

• Report to work on time, wearing the correct uniform with a name tag and a smile

• Understand and work within the parameters of a collective agreement

• All other duties as assigned

July 2013 – October 2014 Capital Resources Advisor Baku Baku, Azerbaijan Villa Service Manager

• providing help and advice to customers using your organization’s products or services.

• communicating courteously with customers by telephone, email, letter and face to face.

• issuing refunds or compensation to customers.

• keeping accurate records of discussions or correspondence with customers.

• writing reports analyzing the customer service that your organization provides.

• developing feedback or complaints procedures for customers to use.

• meeting with other managers to discuss possible improvements to customer service.

• being involved in staff recruitment and appraisals.

• training staff to deliver a high standard of customer service. May 2013 – July 2013 Radisson Blu Tripoli, Libya

Outlet Supervisor

• To supervise the restaurant service staff

• To ensure high-level service is provided to all restaurant visitors and guests

• To personally accompany and host VIP guests

• To hold necessary trainings for the supervised staff March 2011 - May 2013 Hotel Rixos Sungate Antalya, Turkey Villa Butler

• To meet and accompany VIP guests at the airport

• Express check-in / check-out of VIP guests in the hotel

• To personally accompany each VIP guest during their stay in the hotel

• To provide individual VIP service personally to the guests while their stay, as guide, translation and other required service

• To ensure high-level service is provided to all VIP guests during their stay at the hotel 2006 - 2011 Dedeman Silk Road Tashkent Tashkent, Uzbekistan Banquets / Convention Services Supervisor

• Supervising service staff during hotel events (banquets, conferences, weddings)

• To ensure hotel service standards are followed during lunch, coffee-breaks, banquets, buffets

• Responsible for in-off premise catering

Banquet server, restaurant server-assistant (2007-2009) Room service server (2006-2007)

Language and other skills

• English – Advanced (C1)

• Russian – Fluent

• Turkish – Fluent

• Uzbek – Native

Computer knowledge – advanced PC user; most MS Office software, good typing skills Organized with the ability to delegate to get the job done well Strong interpersonal skills; Effective in both independent and collaborative settings Education

2006-2010 Tashkent Chemical-Technological Institute Tashkent, Uzbekistan

• Bachelor’s degree in Food and Beverage technologies.

• product/process engineer.

2003-2006 Tashkent Professional Tourism College Tashkent, Uzbekistan

• Hospitality and Tourism Management.

Interests

Travel, learning different cultures by meeting people around the world, sports, movies, music (easy listening), electronics, computers, learning languages.

References

Mr. Guy Godet

Cluster General Manager, Marriott Executive Apartment and Renaissance Hotel Atyrau Kazakhstan Contact Number: +796********

Mr. Farhod Tashtemirov

CEO, Bek Hotels Group

Contact Number: +998*********

Mr. Tansel Tercan

General Manager, Hotel Rixos, Astana Kazakhstan

Contact Number: +770********

Contact this candidate