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
Turkey, Side
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
Minsk
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
Minsk
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
Performance monitoring
System implementation
Sales operations
Restaurant policies and procedures
Staff Scheduling
Team coordination
Sanitizing understanding
High-volume dining
Recipes and menu planning
Staff Management
Budgeting
Inventory controls
Recruitment
Kitchen staff coordination
Equipment Maintenance
Food plating and presentation
Food production management
Kitchen equipment operation and maintenance
Problem-Solving
Excellent Communication
Decision-Making
Teamwork and Collaboration
Planning and Coordination
Organization and Time Management
Flexible and Adaptable
Self-Motivated
Active Listening
Teambuilding
Multitasking Abilities
Written Communication
Good Telephone Etiquette
Critical Thinking
Type Software Proficiency
Data Entry
Interpersonal Communication
Cultural Awareness
Analytical and Critical Thinking
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