Igor Kerimovski

• Streamlined operations for increased efficiency by optimizing staff scheduling and workflow.
• Managed multi-department teams effectively, facilitating clear communication between kitchen staff, servers, bartenders, and support personnel.
• Managed cellar and beverage storage maintenance to prevent inventory spoilage.
• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Managed inventory effectively, reducing waste and optimizing stock levels.
• Developed staff training programs to enhance service skills and increase overall efficiency.

• Mentored new employees during their onboarding process to ensure a smooth transition into their role.
• Fostered a positive work environment through clear communication, teamwork, and recognition of employee achievements.
• Monitored compliance with safety regulations ensuring all staff members were properly trained in emergency procedures.
• Streamlined processes within the department to increase overall productivity while maintaining quality standards.
• Maintained open lines of communication with kitchen staff to ensure timely execution of orders during peak service periods.

• Committed to delivering top-quality service
• Evaluated staff as per company standards
• Maintained a hazard-free working environment
• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.

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• Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.
• Increased overall guest satisfaction, implementing a system for tracking and responding to feedback in a timely manner.
• Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.
• Maintained responsibility for food, beverage and kitchen equipment ordering, regularly assessing departmental needs and verifying sufficient stock levels.
• Set performance goals for the team based on historical data analysis, motivating employees to work together towards achieving these targets.

• Banquet organizations
• Set up and broke down conference and banquet rooms to meet facility standards and specifications.
• Oversaw scheduling of banquet staff while maintaining optimal staffing levels during peak seasons without compromising on quality service delivery.
• Wedding and other functions
• Delegated tasks to staff members to maximize production under tight deadlines.
• Enhanced banquet operations by streamlining communication between kitchen and service staff.

• Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
• Collaborated with chefs to create cohesive menu pairings, enhancing the overall dining experience.
• Organized and hosted exclusive wine tasting events, generating positive publicity and attracting new clientele.
• Assisted in budget management by monitoring expenditures related to wine purchasing while maintaining quality standards.
• Managed inventory effectively, resulting in reduced wastage and improved stock turnover.
• Mentored junior sommeliers, fostering professional growth through hands-on guidance and constructive feedback.
• Maintained up-to-date knowledge of industry trends, incorporating emerging regions and varietals into the wine selection.