Roman Zaykov
Experienced F&B managerKnowledgeable food and beverage manager with over 12 years’ experience in casual and fine dining hospitality establishments seeking challenging Senior Managerial position. Gifted motivator and leader comfortable with supervising service team of over 75 employees. Credited with implementing cost-savings measures which led to a 22 percent reduction in food waste. Comfortable in fast-paced environment to provide quality service for patrons while effectively mentoring new staff.
| Last Resume Update | June 6, 2019 |
| Address | Dubai, United Arab Emirates |
| [email protected] | |
| Phone Number | +971508836059 |
Experience
Restaurant General Manager
Responsible for setting up pre-opening and running two restaurant brands:
CHALET BEREZKA (www.berezka.ae)
and
OSH DUBAI (www.oshrestaurant.com)
- Dealing with all aspects of new sites openings,
- recruitment, training and Staff development,
- supervision of all the operations,
- stock control and purchasing,
- financial planning
Restaurant Manager
Nusr-Et Steakhouse (by Nusret Gokçe, aka #SaltBae)
Day to day management of the restaurants including but not limited to logistics, recruitment, training and staff development, supervision of all the operations, catering events, stock control, financial planning
Reporting to GM. Total team 58 employees (FOH + BOH).
Restaurant General Manager
Pre-Opening.
Joined the company to take part in creating a new concept – Contemporary Slavic Cuisine restaurant.
Restaurant and Catering Manager
Pre-Opening.
Joined the Think Food Group as a second hired employee, where the first was Operations Manager.
Initially was responsible for opening the first outlet - Little More café in Dubai Marina Mall (opened in July 2012). In December 2012 took over the second Little More Café in Dubai Media City with a challenge of establishing catering services and bringing new business.
Until October 2013 was in charge of two restaurants and Catering Department (total 52 staff).
In October 2013 was appointed as a Multi-unit Manager for Eric Kayser, another brand of Think Food group.
Outlet Manager
Pre-Opening.
In a team of three with F&B manager, Executive chef and myself as Outlet manager built the F&B department ‘from Scratch’. I was the only Outlet manager and was in charge of one team for four F&B outlets:
Brunello Restaurant, K-West Bar, Pool bar and Room Service (total 31 employees - FOH).
Bar Manager / Floor Manager
In a team of three Floor managers and GM led the team of 25 staff (FOH).
Education
Diploma
Hospitality Management