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<pre>Array ( [var] => cut_url ) </pre> Resume for Bart V. for Executive Manager / Restaurant & Food Services in Kiev, Ukraine. Search More Resumes for Executive Manager on Resumark.com #GIRMYOAPQ
 

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Resume for Bart V. for Executive Manager / Restaurant & Food Services in Kiev, Ukraine




Occupation: Executive Manager Industry: Restaurant & Food Services
Country: Ukraine City: Kiev
State: Kyyiv ZIP: 03150



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Bart V. SUMMARY OF QUALIFICATIONS * More than year experience in HORECA. * Unique combinations of customer focus and result orientation. * Dynamic leader and team member, consistently motivating others toward success. PERSONAL DETAILS FULL NAME Bartholomeus J.B.M. Bart V. I am eligible for official employment in Ukraine. POSTAL ADDRESS / Schorsa Street; Apt. Kiev Ukraine CELL / MOBILE NUMBER UA. + HOME TELEPHONE + EMAIL DATEOFBIRTH // NATIONALITY Dutch GENDER Male MARITAL STATUS married LANGUAGE PROFICIENCY Dutch, English, German, French, Russian EDUCATION QUALIFICATIONS Year&;s Course, RestaurantHotel Administration, Groningen , the Netherlands School MAVO , St.Willibrordus MAVO, Groningen, the Netherlands, Diploma COMPUTER LITERACY: MS Office, PowerPoint, Adobe Photoshop, Fidelio, Rkeeper, Servio System. WORK HISTORY and EXPERIENCE . Reikartz Hotels and Resorts, Management Company, Kiev POSITION: Food & Beverage Director From: // TYPE OF BUSINESS: HoReCa, Kiev, Ukraine * Taking responsibility for F&B development of hotels of the chain; creating new Hotels restaurants concepts; trends and new initiatives; overseeing implementation of new restaurants concepts; * Directing staff up to employees responsible for food preparation and service delivery. Planning, development and coordinating different F&B employees training programs; Ensuring that all employees adhere to the company&;s policies and standards; * Planning, budgeting, staffing, procurement, and food and beverage menu planning/development/pricing/implementation; * Planning, coordinating, development and delivery of customized service programs; * Planning, budgeting and managing all purchasing programs. Selecting vendors, negotiating terms of Contracts, and implementing vendor quality standards. . Royal Catering Service, Donbas Arena POSITION: General Manager From: / to:/ TYPE OF BUSINESS: HoReCa, Donetsk, Ukraine * Taking responsibility for full business operation of restaurants; skyboxes; fast foods; sports café and cafeteria for personal. * Creating and executing plans for sales, profit, maintaining high standards of quality control; * Managing costs & budgets and controlling stock, GPs&;, and wastage; * Ensuring that all employees adhere to the company&;s policies and standards; * A passion for food and its presentation, service, and quality; * A handson approach and ability to train, motivate, and develop teams to succeed; * Outstanding customer care skills. . FOUR WINDS, Ltd POSITION: Executive Director From: / to: / TYPE OF BUSINESS: HoReCa, Kiev, Ukraine * Supervising the restaurant reconstruction and followon makingup activities; * Preparing reports, including staff control, food control and sales; * Setting up prices and calculations; * Organizing marketing activities, such as promotional events and discount schemes; * Ensuring that all employees adhere to the company&;s policies and standards ; * Organizing and supervising the restaurant personnel, training and motivating staff ; * Planning and coordinating new menus; * Setting budgets and/or agreeing them with senior management . Media Press, NL Holding Company POSITION: Managing Director From: / to: / TYPE OF BUSINESS: Press Distribution Retail Business, Kiev, Ukraine Go ahead planning, organization and optimization of operational business processes :: To provide financial control of operations, to prepare and control budget execution of the retail chain :: To manage operational business processes in the retail chain: To control execution of business processes and Customer Service standards To ensure constant improvement of business processes based on Customer needs analysis To develop and control of Supply Chain system within the retail chain To develop and control of trade stock and product disposal in sales areas :: To manage staff recruitment and training, building up a competitive team aiming to provide Customer with quality service :: To provide operational control of the technical equipment :: To ensure legal safety of the retail chain, including relation with government regulatory offices :: To provide operational quality control, ensuring high Customer orientation :: To develop and implement development programs aimed at improvement of the quality of Customer Service . Restaurant, Café, Night Club, Hotel Zair POSITION: Executive Director From: / to: / TYPE OF BUSINESS: HoReCa, Kiev, Ukraine Manage the Club, Hotel; be responsible for the decisions undertaken and for the finance results of the business. Provide proactive and custom oriented advice on the implementation stage of different business projects. Supervised more than people. rooms; restaurants places each; fourchette & banquet menus, international cuisine Reason for Leaving One year contract with specified objectives to be achieved was signed. The objectives were achieved. The contract was ended. The new business approaches were developed aiming for real results and success. * . Company Jean Pascal Conseil * POSITION: Consultant / HoReCa, Hotel RUSInternational From: / to / TYPE OF BUSINESS: HoReCa, Kiev, Ukraine * Strategic Planning how to achieve the longterm objectives in the HoReCa Business * Management Audit and Reporting saving/ effectiveness/ productivity * Project support Training/ Recruiting and Human Resource Management Hotel has rooms, providing accommodation for guests; restaurants with sitting capacity of people each; international cuisine; fourchettebanquets menus; Reason for Leaving Shortterm contract for providing consulting services . "Alliance" ShareHolding Company; Night Club "Freedom"POSITION: Restaurant Manager From: / to: / TYPE OF BUSINESS: HoReCa; Kiev; Ukraine Organize the effective cooperation of all structural departments of the RestaurantBar Complex; lead their activities towards development and improvement of the production process and increasing the effectiveness of the RestaurantBar Complex itself, getting high profits, high quality service and excellent proposed assortment. Estimate food consumption, requisition and purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, plan and price menus. Organize and lead special catering events people, offer culinary instruction and demonstrate high level culinary techniques. Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen. Use new technologies and progressive methods of labor organizing and managing. Provide the RestaurantBar Complex with qualified staff, create safety and favorable conditions of labor, and follow the requirements of the local legislation. Train and manage RestaurantBar Complex personnel and supervise/coordinate all related culinary activities. Directly supervise RestaurantBar Complex personnel with responsibility for hiring, discipline, performance reviews and initiating pay increases. Report to the Club General Manager. The restaurantbar complex included two restaurants and two lobby bars Reason for Leaving The Club was closed for reconstruction. Currently "Freedom" is a popular musichall. . Night Club "Amsterdam", Odessa, Ukraine POSITION Restaurant Business Consultant From: / to: / TYPE OF BUSINESS: HoReCa, Odessa, Ukraine Manage and train a Restaurant team in culinary methods, presentation techniques, portion control and food cost, advice on the kitchen equipment purchasing, develop the menus and take an active role in business development as a whole. Reason for Leaving Shortterm contract for providing consulting services . "Jamiti B.V.", Luxury Hotel "Le Mas Blanc", Arles, France POSITION F&B Manager From: / to: /; TYPE OF BUSINESS: HoReCa Arles, France , part time Be responsible for the management and development of the dayto day operation of the hotel&;s seat restaurant, providing excellent customer service to all guests dining in restaurant. Develop budget for restaurant and maintain records for operating expenses. Maintain accurate inventories of all equipment. Responsible for scheduling, training, and evaluating staff. Reason for Leaving challenging proposal which provided EastEurope international experience REFERENCES Name Position Company Email address Contact Number Sebastian Kraemer Chief Operating Officer; "Reikartz Hotels & Resorts" + Aleksey Kolesnikov Head of Economic Security; "Reikartz Hotels & Resorts + Oleg Bolotov Vice President. "Premier International" + Oleg Timofeev Managing Director; "Royal Catering Service" + Jan de Rooy Investor Hotel "Mas Blanc" + or +

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