Alena Dubrouskaya

• Leading a team of 5 staff
• Restaurant size: 55 capacity, 55 covers during the dinner time (Ala Carte), type of
cuisine: Italian
• Led a team by example, trained and developed, overseeing all daily restaurant
operations
• Managed a 55-cover, à la carte Italian restaurant during dinner service
• Supporting the service team during the lunch time service at the Pool Bar
• Supporting the service team and overseeing f&b operations during the breakfast
time at the main restaurant while assigned
• Ensured the highest quality standards for food and beverage service and
presentation
• Handled guest concerns and inquiries professionally, ensuring swift resolution
• Conducted daily administrative tasks, including end-of-shift procedures and
reports, SAP supplies ordering for the restaurant and wine cellar
• Maintained compliance with all health, safety, and hygiene regulations.

• Leading a team of 10 staff
• Restaurant size: 100 capacity, 80-150 covers per day, type of cuisine: French
Mediterranean
• Supervised and coordinated the activities of FOH staff for efficient operations
• Ensured food and beverages were prepared and served to the highest quality
standards and guest preferences
• Trained and developed restaurant staff to provide excellent guest service and
maintain cleanliness and hygiene
• Managed reservations, greeted, and seated guests, including VVIP guests such as
Royals
• Providing luxury fine dining and personalised service on a daily basis, silver
service
• Managed an event services inside the restaurant and special events outside
• Monitored inventory levels and ordered supplies as needed to maintain adequate
stock
• Maintained accurate records of all restaurant transactions, including sales,
arranging the EOD, Daily Financial Reports, inventories, and guest feedback
• Ensuring completion of checklists, requisitions, and opening/closing duties for
each shift
• Resolved guest inquiries promptly and professionally, ensuring all issues were
handled diligently
• Ensured compliance with health and safety regulations, restaurant policies, and
procedures, staff scheduling
• Monitoring cleanliness of two floors of the restaurant and reporting all
maintenance issues
• Collaborated with management to develop and implement strategies for improving
restaurant performance and profitability
• Performed other duties as assigned by management

• Leading a team of 18 staff
• Restaurant size: 89 capacity, 350-630+ covers per day, type of cuisine: French
• Part of the Pre-Opening Team, overseeing final touches and all the details
• Setting performance goals and deadlines in alignment with company plans and
vision
• Organizing workflow and ensuring team members understand their duties and
tasks
• Supporting the team and providing f&b services, taking guests orders, handling
inquiries, requests, and complains professionally
• Assisting the Restaurant Manager in training and supervising front-of-house staff
• Ensuring completion of checklists, requisitions, and opening/closing duties for
each shift
• Monitoring team productivity and providing constructive feedback and coaching
• Communicating pertinent information to staff such as menu changes, equipment
issues, reservations, and any guest needs
• Conducting regular inspections of the restaurant kitchen to ensure hygiene and
sanitation standards are met
• Overseeing all front and back-of-house restaurant operations, including food
preparation, presentation, and storage to comply with health and safety
regulations
• Checking on dining guests to ensure food quality and service satisfaction
• Handling POS system and cash transactions, closing bills
• Performing any other duties as requested by Management

• Hotel size: 462 rooms, 1300+ guests in House, the biggest Resort in Maldives
• Welcoming guests in a friendly and professional manner
• Providing personalised guest service and assistance in any concern or request of
the guests during their holidays in the resort
• Providing full information about resort facilities, programs, services and upselling
hotel services and rooms upgrade
• Ensuring guests receive excellent and consistent quality service, addressing all
complaints and concerns to related departments
• Handling reservations for excursions, boat trips, spa treatments, and water sports
activities
• Arranging special VIP treatments and services, special invitations for ala Carte
dinner or GM Cocktail (High Tea)
• Assisting the F&B Department with daily tasks such as Ala Carte Restaurant
reservations, special dinner arrangements, wedding ceremonies, birthdays, and
other event reservations
• Providing assistance during arrivals and departures, check-ins, and check-outs,
room upgrade requests, welcome meetings with the guests
• Cooperating with all resort departments such as Housekeeping, F&B, Kitchen,
Engineering, Recreation, Resort Clinic & Doctor and Management Team
• Being the major point of contact during the guests stay and assisting the guests
in any inquiry
• Updating guest history profiles, put all the necessary notes regarding the guests
stay and their preferences
• Performing additional duties as requested by Management

• Hotel size: 530 rooms, 1300+ guests in House
• Familiarizing oneself with all VIP guests in-house and providing assistance with all
hotel-related matters
• Having comprehensive knowledge of all hotel products, services, functions, and
special events available, as well as local attractions, to respond accurately to
guest inquiries
• Greeting VIP guests upon arrival and escorting them to their rooms, making
courtesy calls to in-house and VIP guests to ensure their stay satisfaction
• Conducting the courtesy rounds beside swimming pools areas, bars and
restaurants in resort area to ensure the guests service standards are met and
they are satisfied
• Conducting daily Front Office procedures, including preparing welcome letters, VIP
treatments, amenity orders, fruit baskets, flowers, birthday celebrations,
honeymooners/wedding anniversary arrangements, table reservations, greeting
cards, romantic dinners, barbeque dinner arrangements, etc.
• Inspecting guest rooms daily to ensure all VIP guests receive their amenities
according to set standards, filling the Quality report regardless room maintenance
and cleanliness
• Providing assistance during peak periods to the Front Desk and Concierge Desk
with check-ins, check-outs, and any guests requests
• Resolving guests complaints politely and efficiently, ensuring guest satisfaction,
providing instructions to relevant staff, and maintaining a record of all guest
requests and follow-ups
• Creating memorable moments for guests, including recognizing and celebrating
birthdays, anniversaries, honeymooners, long-stay guests, top VIPs, etc.
• Updating guest history profiles and informing other operating departments, such
as Housekeeping, Food & Beverage, Kitchen, Engineering, and Recreation, about
matters concerning VIP guests
• Assisting to F&B Department with Ala Carte Restaurant reservations, special
dinners arrangements, and various event reservations
• Analyzing guest comments and complaints, producing Daily Guest Relation
Reports, Monthly Guest Relation Reports by Department
• Web Comments Analysis Reports (Tripadvisor, Booking.com, TopHotels), Illness
Sheets, Room Inspection Reports, etc.
• Informing Hotel Management about special events, functions, and issues
• Keeping a logbook of all VIP arrivals and ensuring rooms are assigned according
to reservations and guests preferences

• Leading a team of 5 staff
• Restaurant size: 250 capacity (7 areas indoor and outdoor), 500-700+ covers per
day, type of cuisine: Omani, Arabic cuisine
• Providing guests with exceptional, professional service and ensuring high-quality
operation of reception and dining areas at all times
• Managing seating charts and systems, relaying pertinent guests requests to
servers and management with care
• Greeting guests warmly with a smile, using their names, confirming party size,
inquiring about seating preferences and special needs, escorting guests to their