Oksana Grabovska
Deputy Director Of Food And Beverage
Grand Rapids,MI
Summary
Dedicated hotel professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
12
12
years of professional experience
5
5
years of post-secondary education
Work History
Deputy Director of Food and Beverage
Fairmont Grand Hotel Kyiv 5*
Kiev
03.2020 - Current
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Worked with qualified chef to diversify menu with new offerings
- To work with accounts department to oversee physical inventories, analyze special reports, slow moving items and low stock list and productive norms
- To assist the director of F&B on reports, forecasts, budget, special promotion
- To assist the daily operations of the Food & Beverage Division, ensuring every service standard is followed
- To monitor the profitability of all Food and Beverage outlets
Restaurant Manager
Fairmont Grand Hotel Kyiv 5*
Kyiv
06.2016 - 03.2020
- Supervising front of house staff during breakfast service
- Providing competent and prompt service with attention to guests needs
- Controlling breakfast costs
- Ensured staff were proving quality service to all guests at all times
- Checking daily cleaning status in the kitchens with respective kitchen managers and stewarding
- Carrying out daily personal hygiene spot checks
- Controlling and calculating of the food prices
- Maintaining and managing inventories and scheduling
- Organizing and supervising shifts
- Delivering superior service and maximizing customer satisfaction
Accountant- Technologist
Aerospace Liceum Of NAU
Kyiv
02.2011 - 12.2016
- Searching the suppliers and conclusion of contracts
- Preparation of applications for necessary food products, raw materials
- Preparation of technological and calculation cards
- Controlling the quality of delivered products and ready dishes
- Controlling the overdue products, inventory
- Identifying surpluses and shortages
- The posting of the goods in accordance with the incoming invoices
- Controlling, costing dishes
Education
Master Degree - Food Production Technologist
National University of Food Technology (NUFT)
09.2004 - 07.2009
Skills
Inventory management
Cost controls
Safe food handling
Budgeting
Portion control
Problem-Solving
Timeline
Deputy Director of Food and Beverage
Fairmont Grand Hotel Kyiv 5*
03.2020 - Current
Restaurant Manager
Fairmont Grand Hotel Kyiv 5*
06.2016 - 03.2020
Accountant- Technologist
Aerospace Liceum Of NAU
02.2011 - 12.2016
Master Degree - Food Production Technologist
National University of Food Technology (NUFT)
09.2004 - 07.2009