UMID SHABANOV

• Hotel asset portfolio management and strategic development.
• Investment and financial analysis of hospitality assets.
• CAPEX/OPEX budgeting and project coordination.
• Contractor selection, tenders and operator negotiations.
• KPI monitoring and performance improvement.

· Managed daily operations, accounting, and financial matters of F&B store to ensure smooth functioning.

· Manage F&B store operations to ensure excellent service in an economic and profitable manner.

· Supervise employee activities to conform to established standards and policies.

· Ensure employees follow operational practices, hygiene rules, and quality standards.

· Identify and rectify operational, financial and employee issues.

· Assist in recruitment, performance review, promotion, release, wages and salary adjustments for employees.

· Develop and implement training programs for employees.

Conducted training sessions for staff on emergency procedures, health protocols, and safety policies.

· Prepare management, variance, and financial reports on a periodic basis.

· Coordinate with audit and business teams to ensure compliance with established procedures.

· Respond quickly to customer complaints to ensure high quality customer service and satisfaction.

· Planned and supervised marketing and promotional activities to increase customer engagement and drive sales.

· Initiate the development methods for high quality food and drink preparation process.

· Coordinated in sourcing and testing new products and menus.

Coordinated daily front and back of house restaurant operations for seamless service delivery.

Managed pre-opening processes for restaurants within hotel to ensure readiness.

Created detailed reports on revenues and expenses, focusing on cost control strategies.

Trained new and existing staff on customer service standards to enhance guest experience.

Implemented operational policies and protocols to support sustainable restaurant management.

Oversaw cleanliness of guest areas to maintain high hygiene standards.

Conducted weekly staff briefings to align team objectives and service expectations.

Controlled inventory for bar supplies and non-food items, optimizing stock levels.

Coordinated daily operations for front and back of house to ensure efficiency.

Created detailed reports on weekly, monthly, and annual revenue and expenses.

Trained new and existing employees on best customer service practices.

Implemented policies and protocols to sustain future restaurant operations.

Managed restaurant equipment to maintain optimal functionality.

Conducted bar and non-food stock takes for inventory accuracy.

Ensured cleanliness of guest areas to enhance customer experience.

Oversaw staff briefings and scheduling on a weekly basis.

Streamlined order taking and serving process for enhanced guest satisfaction.

Trained new staff in operational standards and best practices.

Managed special and VIP guest services to ensure exceptional experiences.

Conducted daily briefings to align staff on priorities and operational goals.

Oversaw cleanliness of guest areas to maintain high hygiene standards.

Controlled restaurant equipment and bar inventory, optimizing resource usage.

Implemented cost control measures across operations to enhance profitability.

Coordinated catering and event management, ensuring seamless execution.

Coordinated daily front and back of house operations to ensure seamless service delivery.

Maximized customer satisfaction through superior service and proactive complaint resolution.

Regularly reviewed product quality and researched new vendors for cost-effective sourcing.

Organized and supervised shifts, ensuring optimal staff coverage and performance.

Appraised staff performance, delivering constructive feedback to enhance productivity.

Estimated future needs for kitchen utensils and cleaning products to maintain inventory levels.

Ensured compliance with sanitation and safety regulations to uphold health standards.

Controlled operational costs while identifying measures to reduce waste effectively.

Oversaw restaurant operations to ensure efficient service and guest satisfaction.

Managed order taking and serving for VIP guests, emphasizing attention to detail.

Trained new staff according to established standards to enhance performance.

Conducted daily briefings to align staff on objectives and operational procedures.

Maintained cleanliness of guest areas to uphold high hygiene standards.

Performed stocktaking of bar and non-food items to maintain accurate inventory.

Implemented cost control measures to optimize profitability during operations.

Coordinated catering events and wedding organization to elevate guest experiences.

Executed order taking and serving for guests, including special and VIP patrons.

Prepared work area prior to shifts, ensuring readiness for operations.

Trained new staff according to established standards, enhancing service quality.

Conducted stock takes for bar and non-food items, maintaining inventory accuracy.

Monitored cleanliness of guest areas to ensure a welcoming environment.

Implemented upselling techniques, boosting overall revenue.

Managed bar drink orders and supplies to maintain operational flow.

Oversaw daily staff briefings and developed weekly schedules for optimal coverage.

Managed order taking and guest service operations for optimal dining experiences.

Provided personalized service to special and VIP guests, fostering loyalty and enhancing overall satisfaction.

Developed weekly staff schedules to align workforce with peak service times, improving operational efficiency.

Trained new staff according to established standards for consistent service quality.

Maintained cleanliness and functionality of restaurant equipment and guest areas, ensuring a welcoming environment.

Oversaw upselling procedures and ensured compliance with operational guidelines.

Prepared workplace for shifts, ensuring readiness and efficiency.

Conducted bar and non-food stock takes to manage inventory effectively.