Dimitri Soroka

• Ensured compliance with local health department regulations regarding food safety standards.
• Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
• Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
• Coordinated training activities for employees to ensure compliance with company policies and procedures.
• Supervised employees through planning, assignments, and direction.

• Established operational guidelines and identified opportunities for improvement.
• Worked with management team to develop operational goals aligned with business strategy.
• Assessed and evaluated business procedures and implemented structure to improve day-to-day operations.
• Analyzed data across variety of sources to identify trends, patterns and areas of opportunity.
• Designed training schedules for new and existing employees.
• Coordinated with managers to identify skill or knowledge gaps and implement training needs.

• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Planned and led training programs on staff development to enhance employee knowledge, engagement, satisfaction and performance.
• Approved new training techniques and suggested enhancements to optimize existing training programs.
• Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.

• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Created schedules and monitored payroll to remain within budget.
• Managed inventory levels and conducted corrective action planning to minimize long-term costs.
• Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
• Completed thorough opening, closing and shift change functions to maintain operational standards each day.
• Attracted, recruited and trained new employees.

• Ordered and maintained inventory of bar products, alcohol, soft drinks and supplies to drive high volume of sales.
• Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
• Delivered exceptional bar service for special events such as weddings, business conferences and society receptions.
• Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
• Stayed up-to-date on latest mixology trends, bar equipment and sanitation standards.
• Shared wine knowledge with employees, encouraging team to develop wine knowledge through regular training sessions.
• Directed day-to-day operations of bar and wine programs, minimizing cost wherever possible without compromising quality.

• Motivated and led team members to work together to achieve targets.
• Placed new inventory orders and oversaw correct restocking procedures to maintain operational output.
• Controlled business inventory to keep numbers beneath targets through expert oversight and usage monitoring.
• Attracted, recruited and trained new employees.
• Managed payroll for temporary, hourly and salaried employees.
• Directed day-to-day operations of bar and wine programs, minimizing cost wherever possible without compromising quality.

One the most famous restaurants of Balthazar group located in a heart of West Village.

• Maintained knowledge of menu items, garnishes, ingredients and preparation methods to assist guests with menu selection.
• Maximized beverage sales by suggesting appropriate food and drink pairings to suit unique customer preferences.
• Resolved customer concerns with friendly and knowledgeable service.
• Developed strong and lasting resident relationships.

• Trained in wine and liquor service in order to provide full and positive experiences to guests.
• Trained and acclimated new servers to restaurant's culture and operations.
• Maintained thorough knowledge of menu to describe dining options.
• Worked with management to coordinate special functions and events.

Cafe Centro was a high volume, iconic establishment of Classic French cuisine, located on the ground floor of Metlife building and Grand Central.

• Dealt with customer issues for servers, consistently upholding professionalism and calmness to maintain customer satisfaction.
• Completed opening and closing checklists to ensure smooth restaurant operations.
• Increased beverage sales with food and drink pairing suggestions to suit unique customer preferences.