ANDREY KOLCHURIN

Disney’s Boardwalk Resort F&B:

• Managed multi-unit F&B department delivering $60 million in annual revenue by directing a team of twelve Guest Experience Managers in multi-unit operations, including fine dining restaurant, signature bar and lounge, casual full-service restaurant, and nightclub units.
• Revitalized seating templates and conducted extensive trend analysis to improve efficiency of the operation and boost Guest satisfaction by 25%.

Disney’s Riviera Resort – Topolino’s Terrace, Flavors of the Riviera:

• Increased morning guest covers from 550 to 700 daily by overseeing, optimizing and standardizing restaurant processes within a challenging pandemic environment, which led to 20% increase in breakfast revenue.
• Built and directed a record-setting Management team by establishing performance goals and motivating direct reports to achieve individual and team objectives.
• Synchronized with department heads and Resort GM to create a unique and holistic guest experience at Disney's Riviera Resort.

Disney's Wilderness Lodge Resort - Retail and Food and Beverage Operations:

• Boosted Artist Point restaurant revenue by 23% with additional 200 guests per night by optimizing seating template and improving steps of service.
• Achieved the highest guest experience scores in F&B category within WDW Resorts in November 2019 and maintained a position in top three.
• Headed a team of 12 guest experience managers, conducted performance assessments, evaluated training requirements, and executed performance-focused plans to enhance productivity.
• Successfully re-launched of all Retail and Food and Beverage outlets within the Resort after Pandemic.

• Spearheaded operations of California Grill, The Wave restaurant, Room Service and banquet facilities at Disney's Contemporary Resort while delivering hands-on leadership to direct reports.
• Built an award-winning wine list and secured Wine Spectator 2017 award in California Grill
• Reduced cost of sales from 29% to 26% by negotiating with vendors on all aspects of volume and pricing plans.
• Increased revenue for California Grill by 15% to achieve annual $20M by rolling out brunch offering, modifying menus to increase check average and by training staff and peers.
• Managed the Wave restaurant at Disney's Contemporary Resort to a best-improved restaurant on property within 1 year and sustained in following years.
• Led all aspects of HR management, including recruitment and onboarding, training and development, and employee relations to achieve performance excellence