DENYS OLSUFIEV

- provide bar launch procedures, menus, signature cocktails and wine lists design on a very high level to stay on the top in a highly competitive environment.

- arrange staff to best accommodate the changing density of guests. Create a schedule while taking labor costs in consideration.

- equipment, glassware and goods purchase and arrangement in a way to maximize the quantity and quality of serving drinks as well as a comfortable working staff environment.

- establishing strategic partnership with suppliers to reduce costs.

- sales and accounting tracking to increase the indicators of profit.

- perfect service and presentation oversee, attention to details, consult guests to improve customer's satisfaction.

- boost 40% of bar profitability, mentoring 10 team members on routine procedures, sales and bartending strategies.

- greeted customers, took their orders, and processed their payment information while demonstrating excellent customer service skills. Serving mostly expats.

- fulfilled sommelier duties. Kindly suggested a choice from a wide range of wines, monitored stocks and demands, updated the assortment, conducted tastings and trainings for staff, thereby increasing wine sales by 35%.

- organized banquets, buffets and special events for up to 300 people (such as weddings, St. Patrick’s Day, corporate events for “Shell”, “Schlumberger” and more.

- participated in cocktail’s competition and took the 2nd place with my cocktail “Whisky-Coke 2.0” with clarified “Coca-Cola” and molecular spaghetti-shaped whisky.

- Trained staff for wines, spirits and service. Participated in guest bartending.

- Made seasonal cocktail’s and wines updates and innovations, experimented with molecular mixology and “Flavor Blaster” tools.

- due to high sales I was invited to took part in a wine tour to Italy, organized by a wine importer company, where I visited many wineries and took part in tastings, trainings and master classes.

- closely monitored activities in and around the bar

- Improved my own knowledge of subject that I supervise to guarantee a 100% customer’s satisfaction by visiting world’s famous bartenders’ lectures and trainings.

- researched the indicators of sales channels to maximize profits by reducing losses and introducing the methods of sustainability.

- launched and overseen of a new project, supervision of operating chain’s establishments.

- organized various themed parties for different occasions which were very helpful for the revenue of the bar raising it by 25%

- served an average of 100 customers in a busy hour with complete accuracy.

- marketing activities such as photo and video shoots aimed to increase the guest flow.

- kept an eye to a legal drinking age

- held inventories to keep stocks safe and oversee the financial indicators in cooperation with account manager.

- invented and performed more than 50 artisan and classic cocktails to introduce it in the cocktail list.

- searched and negotiated with suppliers of equipment, glassware and goods to make the working space ergonomics and comfortable and to fill the stocks ready for trouble-free operations.

- acted in everyday working shifts as a bartender and waiter on a high level of professionalism by involving all my skills to make visitors happy with my attitude

- implemented the practices of client’s attracting and retaining by introducing the innovative techniques, like: “the red envelope method”, “happy hours”, tracking the “LTV analysis” and more.

- performed as a supervisor of 3 running projects where I have made series of changes to make it more profitable by concluding advantageous partnership agreements, reducing losses by optimization the ingredients calculations, safety storage and wastage analysis, made the working environment more open and friendly.

- launched 3 more successful projects – pub, Italian restaurant and city café where I did my best to make it perfectly segmented by style, to give each project a touch of outrageous highlight to make it interesting and different.

- Kept service in unforgettable welcoming way by bringing various types of mutual communication between clients and enterprise, to make every guest feel special.

- organized proper working spaces by designing efficient engineering solutions in new projects, whereby the speed and quality of orders have been on a very high level despite very busy periods.

- enjoyed acting as a sommelier while being fond of legends, history and producing of wines, taking part in various educational events dedicated to enology. Selected the bestselling samples of wine and increased sales of wines up to 50% compared to first half of the year.

- organized regular staff trainings, manager meetings and briefings to make communicating more efficient, feedbacks more clear and working process more trouble-free. That’s why I achieved warm and welcoming atmosphere within the team with time.