Theo Vorotyntsev

Multi-site manager for two locations, hired for the Christmas period, with the expectation to learn and understand company standards and procedures within two weeks as opposed to the usual five weeks, and execute solo shifts for up to four locations during the November to January peak period.
Eventually working between seven locations in Central London.

At the Soho flagship restaurant
Team of 22 FTE, BOH / FOH. 2 floors, 1 kitchen - reflecting weekly revenue up to 60k a week.
My responsibilities are:
• Leading the team through their shifts, organising their sections, editing bills and
cash handling.
• Scheduling for the entire restaurant team according to our sales forecast.
• Ordering, receiving and handling invoices
• Conceptualising and creating training plans for each department to help
reestablish standards and train new team members.
• Forecasting using historical sales data to set scheduling and order budgets.
• Responding to reviews, actioning Welcome Backs and staff retraining.

Planned a three-day wedding comprising of four events with 60 guests, as a team of two.
• Organised two dinner venues, one boat cruise and one Nikkah.
• Coordinated and trained a group of 15 guests to partake in a 22-minute performance.
• Coordination with local staff and florist, with a significant language barrier.
• Set up at each venue according to the bride’s vision.
• Coordination with the wedding party, and other guests for transport to and from the events.
• Coordination of photographer team for specific moments to be captured as well as large group photos

- Act as the main escalation point for guest experience issues.
- Coordinate with the host team to plan seating.
- Coordinate with the bar, runner and kitchen teams to make sure the allergen procedure is being followed.
- Ensure that departments are following their steps of service.
- Edit bills to ensure that the guests are being charged correctly.

- Chosen as a senior server to partake as a member of the support team to help with opening the Battersea NRO.
- Control a section of the restaurant for my shift.
- Introduce guests to the restaurant concept and menu.
- Control allergen procedures for guests in my section to ensure their safety.
- Offer insight and recommendations about the menu.
- Ensure guest satisfaction throughout their stay.
- Take responsibility for cash handling at the end of my shift

- Led my team and coached them on how to perform at their very best; and ensured they were well equipped and prepared to handle their shift without interruption or shortage.
- Order F&B materials based on occupancy over the coming order period, current stock, time of the month and upcoming events or meetings in the hotel
- Conducted monthly performance reviews with ambassadors by assessing their self awareness in relation to thier self-assigned bonus and their performance then providing feedback, and help those who want to advance by laying out the possible paths that they could take
- Coaching my team throughout the shift to help them improve and help provide guidance through difficult situations
- Acting as the escalation point for guests should they have a complaint
- Acting as the communication point between different departments of the hotel during my shift
- Helping my ambassadors with their duties should they need it
- Liaising with the support team about upcoming changes in the hotel offering and coordinating the implementation with the rest of the hotel management team, then providing feedback.
- Writing and presenting a report at the end of my shift as part of a handover procedure to the next Manager on Duty
- Responding to guest reviews and following up with any issues with relevant departments
- Tracking monthly operational KPI's on a weekly basis and reporting the results to the entire hotel operations team to help give context to their work
- Conceptualised and executed initiatives for F&B, KPI tracking, and communications within and between hotels
- Leading the night shift during a two week cover, learning the night audit and procedures and responsibilities of the night shift.

Above the standard responsibilities, I was based between three of the busiest sites in London, focussing on staff hiring and training, standards auditing and processes improvement.

- Delivering great customer service and an enjoyable experience for both customers and team
members.
- Taking ownership for all FOH facilities and equipment
- Leading the shift by planning staff assignments during service.
- Responsible for maintaining all restaurant policies, food quality procedures and high levels of
customer service at all times.
-Upsell products to reach target sales.

This promotion is the second in six months.

1. Lead the team to prep and ensure the correct amount of food is prepared according to sales.
- Ensure the team prepares the right amount of food and completes prep on time.
- Make sure my team never runs out of food
- Be accountable for Critical Inventory
- Coach and provide feedback to team members
2. Ensure safety of all food.
- Act as the Food Safety Leader in the morning prior to the arrival of Service Manager or above.
- Verify food safety procedure.
- Ensure no one is working while ill and proper hygiene protocol is occuring throughout shift.
3. Ensure the quality of food
- Check freshness of raw and prepped ingedients.
4. Ensure all food is prepared according to company procedure and standard.
- Ensure prep and cooking of all according to our procedures.
- Taste food critically for flavour and texture.
- Make sure the colour and appearance of our food on both lines meets our standards and discard anything that does not.
5. Take ownership of all BOH facilities and equipment
- Clean and maintain all kitchen equipment according to our procedures.
- Keep BOH tidy, neat and organised.
- Submit tickets for issues I can't repair.
- Work with my GM to order equipment or materials I need to make repairs.

Furthermore, I handle purchasing, inventory maintenance and receiving for food orders, chemicals, drinks and dry goods, keeping in mind our projected sales and our current trend of sales. I also act as an emergency Manager on Duty should there be no one else available.

Working with the firm's partners to manage risk through the creation of efficient business processes, clear dashboards of filtered, relevant information for firms trading activity.
My duties include:

- Database structuring and maintenance of transactional data
- Regularly presenting information in easy to understand views and dashboards
- Transaction document preparation, such as IMFPA and NCNDA
- Due Diligence research on potential suppliers, buyers and transaction participants
- Workflow management for the internal team located globally
- Adjustment of all information systems as new commodities with different characteristics and priorities for risk management are added to the company's trading portfolio
- Gradual participation and several leads on transaction team for production deals and alternative assets such as fine wines
- Assisted with pitch deck development and participated in cap-raise meetings for start-ups in various industries including hospitality

-Received training on Anaplan, a leading enterprise planning platform, from one of their leading partners.
-Prepared and led training for client-side users of Anaplan.
-Troubleshot models made by experienced Anaplan users and consultants to fix errors and set up models to help with error detection when uploading data.
-Translated numerous models onto Anaplan’s new UX to improve ease of use, as well as to demonsrate how to use the new UX.

As part of a four student team, researched and presented our client’s hypothesis of a drain of labour from the hospitality industry, clarifying the causes and providing recommendations based upon our data.

The end result was a consulting report and recommendations presented to the client.

-Translating menu into English
-Creating rota for general manager review
-Shisha inventory management
-Taking guest orders and communicating them to the team.
-Preparing shishas.
-Ensuring MEP for items in the shisha preparation area.
-Taking payments
-EOD reconciliation for the shisha section.
-Training new staff
-Coordinating with security for difficult customers.

My responsibility whilst in the committee was to take the lead in issues pertaining to HR activities.
Processing new applications to the committee, which involved an interview and a wine knowledge test. I was also in charge of organising members from different sections of the committee, providing a valuable communication link.

Furthermore, as EHL Oenology was a brand-new committee, I closely assisted the president and other founding members using my leadership experience from previous committees at EHL.

During the second half of my seven month management internship with the Peter Michael Group, I worked at the Peter Michael Winery, where my regular responsibilities included preparing, setting up and breaking down tastings at the winery, as well as planning and executing any and all major events that took place on property.

Preparation for tastings included ensuring that there were sufficient marketing materials ready, opening wines for tasting and creating a inviting ambience for the guests. During my tenure, there were 4 major events on property, ranging from 15 to 80 guests with various themes and functions.

I was also assigned a number of projects such as, analysis of the Google Analytics of the website, analysis of the social presence of competitor wineries and research, documentation and preparation of the Fish Friendly Farming sustainability certification of one of the winery's properties.

During the first half of my seven month management internship with the Peter Michael Group, I worked at two hotels, The Vineyard & Donnington Valley hotel, and the central marketing office for these hotels. Whilst in the two hotels, I spent four weeks in each of their events departments before going onto their reception teams for one week each. In these departments, I assisted the teams in the day to day operation of the departments, learning their standard operating procedure and using their property management system. During my five weeks in the marketing department, I was given a number of projects ranging from competition set analysis for wedding venues and internal company auditing, as well as several smaller projects with the marketing team, such as researching potential partners on a global scale to collaborate with in organising a world-wide wine tour.

Like Eat is the gastronomic student committee at Ecole Hoteliere de Lausanne. We organise school-wide banquets, workshops and tasting trips. As President my duties were to set the dates and themes for each event, oversee marketing and sales, and finally to oversee the execution of the actual event. Another part of my duties was to coordinate between the committee and the adminstration of EHL (i.e. the events and finance departments, and the Executive Chef), as well as handle relations between other student committees and the Student Council.

Like Eat is the gastronomic student committee at Ecole Hoteliere de Lausanne. We organise school-wide banquets, workshops and tasting trips. As President my duties were to set the dates and themes for each event, oversee marketing and sales, and finally to oversee the execution of the actual event. Another part of my duties was to coordinate between the committee and the adminstration of EHL (i.e. the events and finance departments, and the Executive Chef), as well as handle relations between other student committees and the Student Council.

My responsibilities in the kitchen of the Cafe Calla were to organise and work from the 'bar' station in the kitchen, to inspect daily temperature control throughout the kitchen and to assist with the mise en place in between services. I also assisted the banqueting kitchen when needed. My other responsibilities were to check all expiry dates in the Cafe Calla and to clean all work stations everyday in order to ensure that hygiene standards were consistent.

For the resort my responsilibities were:
- Assist the chef with preparing dishes for guests and staff
- Preparation including butchering or fishing for the main course dish, to plating
- Assisted with ordering necessary supplies as all supplies needed to be flown in
- Received goods intended for staff and guest use

For the cattle station my responsibilies were:
- to help the station owner to separate, brand, de-horn and ear mark all the cattle that came through the cattle yard.
- I was also responsible for ensuring that the fences between different pastures were in good condition and maintenance of water sources throughout the different pastures.
- Another responsibility was general maintenance of equipment and living standards on the station.

My main responsibilites were to service the rooms, serve meals and assist the chef in the kitchen. During my time at the Lodge, I also assited with several renovation projects at the lodge. My work ethic and contribution whilst employed there persuaded the manager to consider hiring an intern or apprentice for a longer period of time.

My responsibilities over this period were:
-Assist senior staff with setting up for events in the P&G Family House, which was located within the Olympic Park.
-Set up step and repeats, banners, flags and different types of decorations. in accordance with the theme of the event.
-Assist reception with entry cards and dealing with certain guests.
-Assist the on-site salon and ensure that they had a full stock of necessities, makeup, razors, gift bags etc.
-Assist the local staff with their duties, on a voluntary basis.
-Assist non-Russian speaking staff communicate with local staff.

As well as responsibilities listed previously
-Onboarding new apprentices
-Onboarding new commis that had less than one year of experience
-Shadowing Chef de cuisine (and part-owner) during daily activities including morning briefing of kitchen and service, budgeting meetings, reservations handling, and debates about service style and execution with the Maitre d'hotel.
-Manning the pass when Chef and Sous-chef were not available
-Taking part in menu creation and wine pairing

(I have recently realised that the website for the restaurant has been taken down and I cannot find other references on the internet. The restaurant was a gastronomic French restaurant, the chef was Javier Fleur)

During my internship at Inland Imaging, I worked in three different departments. The first was marketing where I did everything from corporate photography to organising a three-month schedule of upcoming events. The second was IT, where I reconfigured a large number of new computers to work on the company network. The last was HR, where I performed extensive admin work digitising employee files.