Leonid Bagriy

After my successful performance as a Restaurant Manager at Japanese Restaurant "Uchi M'oishi" I has been promoted to Area Sales Manager within the same company and assigned to take care of entire business with 11 outlets around UAE.

Each branch has it's own concept, some of them is fully operated standalone cafes with dining area inside and a terrace (such as Dubai Opera and Kite Beach branches) while others designed as a kiosks with a sitting area (Dubai Mall, Global Village, Nakheel Mall) or without (Al Barsha Galleria Mall or Mall of the Emirates).

While holding position of Area Sales Manger I led and managed FOH and sales team with 33 employees apart of tight cooperation and coordination of logistics, finance and maintenance departments.

Uchi M'oishi - is a Japanese concept restaurant inside MOE.

Menu was created by well known Chef in Middle East - Reif Othman.

I joined the venue as a restaurant manager on June in 2021.

I started with entire inventory of the restaurant equipment and goods, created and implemented all necessary check-lists for FOH.

Team was not completed so I conducted several interviews and after successful trials we hired 3 new staff (barista, runner and supervisor).

Once new candidates were onboarded I provided several trainings for FOH team: 1) F&B standards and table setup; 2) Sequence of service; 3) Guests etiquette; 4) Selling technics (up-selling, cross-selling, down-selling).

• Prepared list of necessary equipment, found suppliers and organized Ramadan Buffet at the restaurant.
• Recommended and discussed with Executive Chef list of the menu dishes for Ramadan Buffet and "A La Carte" menu.
• Made requisition list for all equipment required for smooth operation in the restaurant.
• Prepared weekly schedule for FOH staff according to operational needs.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Managed 12-persons team of Front of House staff for high-end restaurant in Dubai downtown.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Carefully interviewed, selected, trained and supervised staff.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
• Delivered in-depth training to workers in customer-facing roles to promote strong team performance.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.

• Prepared daily reports by the end of shift, including staff and food control, sales reports.
• Solved guests' complaints, maintained company reputation and improved customer experience and satisfaction.
• In charge of employee trainings, orientation and motivation programs;
• Successfully attended municipality and mall management inspections.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Pitched in to help host, waitstaff and bussers during exceptionally busy times such as lunch/dinner hour and weekends.
• Maintained restaurant cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maximized quality assurance by completing frequent line checks.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
• Oversaw food preparation and monitored safety protocols.

• Assisted Restaurant Manager with FOH staff trainings, maintaining smooth operation, counseling, scheduling and disciplining restaurant staff.
• Implemented ideas which boost daily sales and increased daily and monthly revenue for 17%.
• Supervised daily operations to ensure that all standards and sequence of service are met through all guests interactions.
• Insured that all operational checklists, requisitions and proper opening and closing procedures are being completed by each shift.
• Attracted and invited many customers, which became regular guests.
• Assisted senior management with designing of FOH uniform in terms of practicality, comfortability and conformity according to outlet's concept.

• Interacted positively with customers whilst promoting hotel facilities and services.
• Arranged linens and table settings according to seating plan and event theme.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Delivered catered food and supplies to facility for on-time set-up.
• Monitored dietary restrictions and served guests with special needs.
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.