Artur Kazmirchuk

• Supervised daily operations across multiple locations to ensure compliance with company standards.
• Developed and implemented training programs to enhance staff performance and operational efficiency.
• Analyzed operational workflows to identify areas for process improvement and cost reduction.
• Coordinated inventory management systems to optimize stock levels and minimize waste.
• Collaborated with senior leadership to define operational objectives and align resources accordingly.
• Facilitated regular meetings with unit managers for performance reviews, sharing best practices, and addressing any operational challenges.
• Improved overall store performance by implementing efficient multi-unit operations strategies and streamlining communication processes among units.

In charge of 3 venues;

. Develop a business plan

· Develop a risk management framework, policy, and process

· Develop and establish a financial budget and plans

· Develop and maintain business continuity strategies, policies, and guidelines

· Develop managers and high potential employees through organizational talent capability review

· Develop a service recovery framework

· Drive customer loyalty for service excellence

· Drive service quality and customer satisfaction

· Establish and maintain strategic business partner relationships

· Establish business continuity processes

· Establish business strategies for the business function

· Facilitate innovation and lead managers to manage change

· Facilitate innovation process within the organization

· Foster business relationships and organizational diversity

· Lead outlet managers to develop organizational and governance strategies

· Manage compliance with food and beverage hygiene policies and procedures

· Oversee revenue and expenditure management

· Oversee and manage the outlets’ Profit and Loss by meeting monthly sales target

· Provide leadership during crisis situations

· Resolve conflicts with stakeholders

· Strategize service operations

• Training and coaching of employees Distribution of duties between employees, personnel training;
• Control of personnel Selection of personnel or its approval
• Personnel management (scheduling of work, training, control of work processes and compliance with Institution standards)
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines Maintain a Budget
• Train and Oversee Staff
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Analysed operations to improve restaurant efficiency and service levels.

• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Responding efficiently and accurately to restaurant customer complaints
• Coordinate daily Front of the House and Back of the House restaurant operations PHOTO Regularly review product quality and research new vendors
• Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant's good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Create detailed reports on weekly, monthly and annual revenues and expenses, Solution Company/Lock
• Stock and Barrel
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.

• All around the world |
• Duties:
• Compliance with fire safety measures, work with regulatory authorities;
• Work with providers; Control of work with social networks, guests' questions, reviews Drawing up reports Personnel management (scheduling of work, training, control of work processes and compliance with Institution standards)
• Control of equipment operation and quality of prepared dishes
• Control of the timing of the sale of finished products
• Communication with visitors Preparation of the necessary documents and reporting.
• Strategised long-term business needs by gathering guest relations feedback for process improvements.
• Ordered beverage and equipment stock by analysing sales and customer trends.
• Maintained faultless customer service through proper staff training and development.
• Mitigated health risks and reduced safety hazards by creating clear cleaning and sanitisation schedules.
• Negotiated supplier contracts, managed budgets and controlled inventory.

• Preparation of the institution for opening and closing;
• Distribution of duties between employees, personnel training; control of personnel Selection of personnel or its approval Receiving guests - if the establishment does not have a hostess Control over the organization in restaurant and off- site events Decoration of the hall for the holidays and the organization of performances by invited artists;
• Planning menus Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines;
• Promoting and marketing the business;
• Promote the brand in the local community through word- of-mouth and restaurant events
• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
• Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.