Full compliance of all purchasing activities with LSG (Lufthansa Service Group) General and Purchasing Policies; Supplier hunting (including cold calling if necessary) Market surveillance and analyses all product groups delivering to the unit. Managing tenders according to corporate compliance procedure; Value engineering: optimization of products specifications to deliver cost savings at the required quality; Regular contractors` performance review with further improvement programs; Risk management for procurement related issues with mitigation plans. By liaising mainly with Operations and Finance dept., having Contract Agreements finalized for signing; Responsible for contracting suppliers, negotiation and supervising of contract development; Follow established purchasing strategy; Suggest and take part in improvements of procurement procedures and templates; Finalize purchasers within given budget limits, optimizing and challenging the internal request with the purpose of getting cost efficiency and best value for money. Direct order of goods to supplier. Build up and maintain document circulation Track payment discipline Form optimal product offer for the menu. Control of stocks in the stores. Take part in improving up of stores operating, cut expenses for transportation and storage of products, optimizations of stocks. Maintain HACCP process in procurement/delivery

Market surveillance and analyses all product groups delivering in hotel. Set up a contacts and negotiating with suppliers, stipulation of conditions delivering of goods. Direct order of goods to supplier, drawing up requirements for payment Control of stock in the store, searching of suppliers guiding the quality of product, price, delivery time, advantageous conditions of the deal. Preparation of contracts in accordance with all necessary conditions of quality of product, price, delivery time and other conditions. Take part in improving up of store operating, cut expenses for transportation and storage of products, optimizations of stock. Working on this position, I’ve got the skills such as company demand to quality of product, financial and economic practice existing in purchasing department, methods and order of purchasing, order of making a contracts and observe an agreements, order of payments, list of main suppliers in all product group, usage Material Control program for company trade process. Also I’ve got knowledge of prices for all product groups purchased in company, including prices main suppliers and their competitors.

Lobby bar (up to 30 seats), 24 hours operation, Restaurant (up to 120 seats), serving breakfast, buffet and a’la carte lunch and dinner Seven conference room from 10 10 people Room service and mini bar in 123 rooms, 24 hours operation Executive Business lounge, 24 hours operations Control of working kitchen. Work both ways - in the floor with guests, and in the office. Budgeting, control of expense of budget funds, control of order necessary goods for a bar, restaurant and roomservice. Dialogue with suppliers, if necessary solving of conflict situations. Reporting, including financial (P&L report), control of sales reports, average check, covers of restaurant and banquets. Work with documents, contracts, close cooperation with account department, carrying out and reporting of inventory for bar, restaurant, room service. Interviewing of new staff, recruitment, motivation and rotation of staff, development of trainings, organizing and supervising the work schedule, distribution of service charge, management team in general. Making-up of new wine list and bar menu, implementation of new assortment of alcoholic and nonalcoholic production, work up of new items for beverage list. Together with the Chief implementation of new items for restaurant, roomservice and Lobby bar menu. If necessary updating of the prices and assortment. Implementation of new items in cash desk system Optima (or other restaurant cash desk systems, MICROS, R-Keeper.). Acting as sales manager. Organization, preparation and carrying out of banquets, buffet tables, corporate parties ect

One of the biggest hotel in Moscow area. Restaurants, bars, open swimming pool, tennis court, mini golf, SPA etc. Dining facilities: “San Remo” restaurant (up to 200 seats) serving breakfast, lunch, dinner buffet also a’la carte Steak house “Marko Polo” (up to 150 seats) A La Carte restaurant Lobby Bar (up to 40 seats), salads, sandwiches, pastry, 24 hours operation Open air restaurant (up to 50 seats) kebabs, Eastern cuisine. Room service, 24 hours operation. Banquet and conference facilities: Universal hall “Prague” up to 260 seats Universal hall “Amsterdam” up to 220 seats Three conference rooms up to 35 seats each Barbeque tents up to 200 seats Marquee “Parus” for open air functions up to 310 people Control of working kitchen. Work both ways - in the floor with guests, and in the office. Budgeting, control of expense of budget funds, control of order necessary goods for a bar, restaurant and room service. Dialogue with suppliers, if necessary solving of conflict situations. Reporting, including financial (P&L report), control of sales reports, average check, covers of restaurant and banquets. Work with documents, contracts, close cooperation with account department, carrying out and reporting of inventory for bar, restaurant, room service. Interviewing of new staff, recruitment, motivation and rotation of staff, development of trainings, organizing and supervising the work schedule, distribution of service charge, management team in general. Making-up of new wine list and bar menu, implementation of new assortment of alcoholic and nonalcoholic production, work up of new items for beverage list. Together with the Chief implementation of new items for restaurant, room service and Lobby bar menu, create banquet menus buffet and coffee breaks menus. Preparation all F&B information for the Sales Kit. If necessary updating of the prices and assortment. Implementation of new items in cash desk system Optima (or other restaurant cash desk systems, MICROS, R-Keeper.). Acting as sales manager. Organization, preparation and carrying out of banquets, buffet tables, corporate parties ect

Lobby bar (up to 70 seats), 24 hours operation, Restaurant (up to 100 seats), serving breakfast, buffet and a’la carte lunch and dinner Two conference rooms Room service and mini bar in 159 rooms, 24 hours operation Executive Business lounge, 24 hours operations Control of working kitchen. Work both ways - in the floor with guests, and in the office. Budgeting, control of expense of budget funds, control of order necessary goods for a bar, restaurant and roomservice. Dialogue with suppliers, if necessary solving of conflict situations. Reporting, including financial (P&L report), control of sales reports, average check, covers of restaurant and banquets. Work with documents, contracts, close cooperation with account department, carrying out and reporting of inventory for bar, restaurant, room service. Interviewing of new staff, recruitment, motivation and rotation of staff, development of trainings, organizing and supervising the work schedule, distribution of service charge, management team in general. Making-up of new wine list and bar menu, implementation of new assortment of alcoholic and nonalcoholic production, work up of new items for beverage list. Together with the Chief implementation of new items for restaurant, roomservice and Lobby bar menu. If necessary updating of the prices and assortment. Implementation of new items in cash desk system Optima (or other restaurant cash desk systems, MICROS, R-Keeper.). Acting as sales manager. Organization, preparation and carrying out of banquets, buffet tables, corporate parties ect

Lobby bar (35 seats),24 hours operation, Restaurant (up to 250 seats), serving breakfast, buffet and a’la carte lunch and dinner Room service and mini bar in 312 rooms, 24 hours operation Executive Business lounge, 24 hours operations Control of working kitchen. Work both ways - in the floor with guests, and in the office. Budgeting, control of expense of budget funds, control of order necessary goods for a bar, restaurant and roomservice. Dialogue with suppliers, if necessary solving of conflict situations. Reporting, including financial, (P&L Report) control of sales reports, average check, number of covers of restaurant and banquets. Work with documents, contracts, close cooperation with accounting department, carrying out and reporting of inventory for bar, restaurant, room service. Interviewing of new staff, recruitment, motivation and rotation of staff, development of trainings, organizing and supervising the work schedule, distribution of service charge, management team in general. Making-up of new wine list and bar menu, implementation of new assortment of alcoholic and nonalcoholic production, work up of new items for beverage list. Together with the Chief implementation of new items for restaurant, roomservice and Lobby bar menu. If necessary updating of the prices and assortment. Implementation of new items in cash desk system MICROS (or other restaurant cash desk systems). Organization, preparation and carrying out of banquets, buffet tables, corporate parties.

Took part in club opening. Because it was not sales department acting as sales director. Organize, preparation and carrying out of banquets, fourchetts, presentations, press conferences, seminars, trainings and corporate parties. Work both ways: in a hall, and at office. Accounting, including the financial. Work with documents, contracts, close cooperation with accounts department. The decision of staff questions, selection, motivation and rotation of staff, organize of training for the staff, drawing up of the schedule, schedule control, complex management of collective, wine list and bar menu drawing up, updating of the prices and assortment.

The decision of all is administrative – economic questions, working out of plans on organisation development, organize of opening of branches, the decision of staff questions, selection motivation and rotation of staff, organisation of training for the staff, the operating with schedule, schedule control, management of collective, wine list and bar menu drawing up, updating of the prices and assortment.

Organize and carrying out of banquets, purchasing and maintenance of assortment of the spirits and wine in the storeroom, adjustment of contacts and work with suppliers, catering, carrying out of trainings on expensive wines, cigars, etiquette, purchase of textiles, crockery, glass.

Service of guests.

no

IHG, No

IHG, No

The Center of Business Skills Development, yes

MSWM, YES