Marina Borisevich
Restaurant Supervisor
Minsk,Belarus
Summary
Seasoned Restaurant Supervisor with a proven track record at Marriott, enhancing service quality and streamlining operations for increased efficiency. Skilled in team coordination and problem-solving, I've successfully boosted customer satisfaction and loyalty. My leadership has fostered a culture of excellence, significantly reducing staff turnover and optimizing inventory control, demonstrating a blend of strategic planning and interpersonal communication.
Overview
5
5
years of professional experience
Work History
Restaurant Supervisor
Liu Resort Hotel
06.2024 - 11.2024
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Monitored health and safety standards to maintain a clean, safe working environment.
- Scheduled staff shifts efficiently, considering individual availability and skill sets for optimal workforce distribution.
- Supervised daily cash handling procedures, ensuring accurate accounting records and minimizing discrepancies.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Reduced employee turnover by fostering a positive work culture and addressing staff concerns promptly.
- Managed inventory control, reducing waste and optimizing resources allocation.
- Provided ongoing coaching for employees, nurturing professional growth opportunities within the organization.
- Enhanced team performance with regular evaluations and constructive feedback.
- Collaborated with kitchen staff to develop new menu items that boosted sales revenue.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Conducted regular facility maintenance checks to ensure all equipment functioned at peak capacity without disruption.
- Organized implementation of new banners, displays, and menus.
- Maintained accurate records of sales, labor and other costs.
- Assisted in recruitment processes, selecting well-qualified candidates that contributed positively to the team dynamic.
- Boosted customer satisfaction and service delivery to strengthen customer loyalty.
- Ensured timely order preparation and delivery by optimizing kitchen workflow processes.
- Coordinated event planning, managing logistics for successful private dining experiences.
- Evaluated vendor relationships periodically, seeking competitive pricing options while maintaining high-quality product standards.
- Streamlined operations for increased efficiency by implementing staff training programs.
- Maintained compliance with state and local regulations pertaining to food safety and sanitation practices.
- Increased repeat business through excellent customer service, maintaining strong relationships with patrons.
- Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
- Enhanced dining experience by updating menu offerings based on customer feedback and seasonal ingredients.
- Boosted restaurant's reputation by organizing special events that attracted diverse clientele.
- Conducted market research to understand local dining trends, adapting restaurant's strategy accordingly.
- Enhanced customer satisfaction with prompt and courteous service, addressing complaints effectively.
- Streamlined kitchen operations, enabling preparation of high-quality dishes in timely manner.
- Reduced instances of order errors by implementing new order management system.
- Enhanced ambiance of restaurant with thoughtful decor updates, contributing to memorable dining experience.
- Maintained inventory levels to ensure availability of popular dishes, reducing waste and optimizing costs.
- Negotiated with suppliers for better pricing, improving profit margins without compromising on quality.
- Managed scheduling efficiently, ensuring adequate staffing during busy periods without overspending on labor.
- Trained staff in upselling techniques, significantly increasing average ticket size.
- Evaluated employee performance, providing feedback and coaching to improve service quality.
- Improved efficiency of table turnover rates, allowing for higher customer throughput during peak hours.
- Implemented health and safety protocols, ensuring clean and safe environment for both staff and patrons.
- Improved team morale and reduced staff turnover by implementing comprehensive training program for new hires.
- Oversaw daily operations, ensuring compliance with local health and safety regulations.
- Fostered culture of teamwork and cooperation among staff, resulting in smoother restaurant operations.
- Developed loyalty program that encouraged repeat business and increased customer base.
- Increased revenue by promoting restaurant through social media and local events.
- Coordinated with kitchen staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Set and oversaw weekly and special event menu plans.
- Monitored food inventory and supplies to prevent waste.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food preparation, production, and plating for quality control.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Supervised food presentation and plating to enhance visual appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Controlled food costs and managed inventory.
- Served consistent portions following recipes and control standards.
- Planned and executed promotions and special events in close collaboration with management.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Directed food preparation and cooking activities to meet health and safety standards.
- Created new recipes, outlined steps, and training staff on correct preparation.
Restaurant Supervisor
Marriott Hotel
10.2020 - 05.2024
- Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Improved customer satisfaction by ensuring consistent quality of food and service.
- Monitored health and safety standards to maintain a clean, safe working environment.
- Scheduled staff shifts efficiently, considering individual availability and skill sets for optimal workforce distribution.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Reduced employee turnover by fostering a positive work culture and addressing staff concerns promptly.
- Managed inventory control, reducing waste and optimizing resources allocation.
- Provided ongoing coaching for employees, nurturing professional growth opportunities within the organization.
- Enhanced team performance with regular evaluations and constructive feedback.
- Collaborated with kitchen staff to develop new menu items that boosted sales revenue.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
- Identified and addressed customer complaints to promote satisfaction and loyalty.
- Conducted regular facility maintenance checks to ensure all equipment functioned at peak capacity without disruption.
- Organized implementation of new banners, displays, and menus.
- Maintained accurate records of sales, labor and other costs.
- Assisted in recruitment processes, selecting well-qualified candidates that contributed positively to the team dynamic.
- Boosted customer satisfaction and service delivery to strengthen customer loyalty.
- Ensured timely order preparation and delivery by optimizing kitchen workflow processes.
- Coordinated event planning, managing logistics for successful private dining experiences.
- Evaluated vendor relationships periodically, seeking competitive pricing options while maintaining high-quality product standards.
- Streamlined operations for increased efficiency by implementing staff training programs.
- Maintained compliance with state and local regulations pertaining to food safety and sanitation practices.
- Increased repeat business through excellent customer service, maintaining strong relationships with patrons.
- Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
- Enhanced dining experience by updating menu offerings based on customer feedback and seasonal ingredients.
- Boosted restaurant's reputation by organizing special events that attracted diverse clientele.
- Conducted market research to understand local dining trends, adapting restaurant's strategy accordingly.
- Enhanced customer satisfaction with prompt and courteous service, addressing complaints effectively.
- Streamlined kitchen operations, enabling preparation of high-quality dishes in timely manner.
- Reduced instances of order errors by implementing new order management system.
- Enhanced ambiance of restaurant with thoughtful decor updates, contributing to memorable dining experience.
- Maintained inventory levels to ensure availability of popular dishes, reducing waste and optimizing costs.
- Negotiated with suppliers for better pricing, improving profit margins without compromising on quality.
- Managed scheduling efficiently, ensuring adequate staffing during busy periods without overspending on labor.
- Trained staff in upselling techniques, significantly increasing average ticket size.
- Evaluated employee performance, providing feedback and coaching to improve service quality.
- Improved efficiency of table turnover rates, allowing for higher customer throughput during peak hours.
- Implemented health and safety protocols, ensuring clean and safe environment for both staff and patrons.
- Improved team morale and reduced staff turnover by implementing comprehensive training program for new hires.
- Oversaw daily operations, ensuring compliance with local health and safety regulations.
- Fostered culture of teamwork and cooperation among staff, resulting in smoother restaurant operations.
- Developed loyalty program that encouraged repeat business and increased customer base.
- Increased revenue by promoting restaurant through social media and local events.
- Coordinated with kitchen staff to ensure timely delivery of orders, enhancing customer satisfaction.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Set and oversaw weekly and special event menu plans.
- Monitored food inventory and supplies to prevent waste.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food preparation, production, and plating for quality control.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Supervised food presentation and plating to enhance visual appeal.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Controlled food costs and managed inventory.
- Served consistent portions following recipes and control standards.
- Planned and executed promotions and special events in close collaboration with management.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Directed food preparation and cooking activities to meet health and safety standards.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Created new recipes, outlined steps, and training staff on correct preparation.
Breakfast Hostess
Marriott
10.2019 - 10.2020
- Greeted guests and seated promptly, providing special accommodation for handicapped diners and small children.
- Streamlined the replenishment process for buffet items, minimizing wait times for guests.
- Maintained a clean and inviting breakfast area, ensuring guests felt comfortable and welcomed.
- Supported other departments as needed to improve overall hotel operations and guest satisfaction scores.
- Demonstrated excellent multitasking skills by managing multiple responsibilities simultaneously within the fast-paced environment.
- Communicated effectively with team members to ensure seamless coordination of tasks during busy shifts.
- Collaborated with the hotel staff to accommodate special requests and dietary restrictions for guests.
- Contributed to increased guest loyalty by addressing any concerns or complaints promptly and professionally.
- Stayed current on menu offerings and promotions to knowledgeably answer guest inquiries.
- Exceeded guest expectations by going above and beyond in fulfilling their needs during their stay.
- Coordinated with kitchen staff to maintain consistent quality of food offerings throughout service hours.
- Monitored the dining area frequently, anticipating guests'' needs and attending to them proactively.
- Assisted with inventory management to ensure adequate supplies were available for daily operations.
- Kept track of guests'' preferences, tailoring service delivery accordingly resulting in high levels of satisfaction.
- Prepared various breakfast items for guest enjoyment, resulting in consistently positive feedback.
- Managed food safety practices, maintaining proper food temperatures and sanitation standards.
- Ensured compliance with all health department regulations while handling food preparations and storage procedures.
- Delivered prompt assistance at self-service stations when required, contributing towards an efficient dining experience.
- Enhanced customer satisfaction by providing attentive and friendly service during breakfast hours.
- Set up and broke down the breakfast buffet efficiently, ensuring a smooth transition between meal periods.
- Conducted regular checks on equipment functionality, identifying issues early on leading to timely resolution.
- Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
- Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
- Answered customer questions about hours, seating, and menu information.
- Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service.
- Worked with front of house staff to move tables and adjust seating to accommodate groups with special requests.
- Supported servers, food runners, and bussers with keeping dining area ready for every guest.
- Completed daily side work and opening and closing duties without fail.
- Minimized customer service complaints by expertly managing customer expectations during busy periods.
- Opened and closed seating sections according to volume of guests.
- Answered phone calls to take orders, give information and document reservations.
- Organized, stocked and cleaned establishment's front lobby during shifts to maintain welcoming appearance.
- Promoted business loyalty by fostering positive customer relationships.
- Backed up servers by checking on tables and retrieving items for guests.
- Helped facilitate cooperation between service and kitchen staff to professionally meet guest needs and resolve problems.
- Advised customers about special offerings and menu items to help drive sales.
- Cross-trained to handle different restaurant roles, including bar, kitchen and to-go stations.
- Assisted customers with delivering orders, carrying additional trays and helping dish out items.
- Input orders accurately into POS terminal, split bills and accepted payments.
- Rearranged tables and chairs for large parties and retrieved high chairs for children.
- Took initial drink orders and relayed information to wait or bar staff.
- Seated patrons based on guest preferences and seating availability.
- Delivered pick-up and curbside orders to guests.
- Provided patrons with estimated waiting times during peak service hours.
- Collected credit card, cash and gift certificate payments and dispensed change for cash transactions.
- Supported needs of Number- person wait staff who attended to specific needs of countless customers daily for Type restaurant with social relevancy and intentionality.
- Maintained balanced cash drawer with correct money values and accurate documentation.
Education
Bachelor's Degree - E-business Economics
University of Informatics And Radioelectronics
Minsk, Belarus09.2021
Skills
Service quality enhancements
Timeline
Restaurant Supervisor
Liu Resort Hotel
06.2024 - 11.2024
Restaurant Supervisor
Marriott Hotel
10.2020 - 05.2024
Breakfast Hostess
Marriott
10.2019 - 10.2020
Bachelor's Degree - E-business Economics
University of Informatics And Radioelectronics