أندري Panitsa

Oversee the dining area; supervise food and beverage service staff in accordance with operating policies;
Maintain records of staff periodic manner and operating costs;
Ensure proper food presentation and proper food-handling procedures;
Handle guest complaints in restaurants and handling customers with a friendly, calm attitude;
Schedule periodic food and beverage service staff meetings to obtain feedback from staff members;
Check the quality of deliveries of fresh food and baked goods;
Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items;
Arrange for maintenance and repair of equipment and other services;
Total receipts and balance against sales, deposit receipts, and lock facility at end of day;
Is flexible in dealing with changes/problems;
Shift priorities and goals as work demands change;
Taking ownership of issues or tasks and give detail update to operation manager;
Is responsible for interfacing with appropriate levels of management to obtain funding approval signatures;
Ensure that the costs are kept in line with the agreed staffing budget;
Develop and maintain a strong relationship with managers, meet required standards, pre-approving all shop floor staff and ensuring that they are fully conversant with all policies and procedures which apply to them;
Work with the buyers to ensure sales staff have a thorough knowledge and understanding of products and are able to explain the same to guests;
Contribute to ensuring that assigned business unit operates within budgeted costs;
Ensure that all stock is ticketed to maximize impact in accordance with standards and legislative requirements;
Work with buying to ensure stock holding is optimized to maximize sales and minimize write off;
Order packaging, disposables and non-selling stock and maintain an efficient system of delivery note and invoice control;
Perform any other tasks as requested by the line manager and business need;

As a Food & Beverage Manager I am always a hospitality professional with a proven track record in leading hotels and restaurants;
A part of the Cabin Crew team onboard the aircrafts, flying all over the world as an ambassador of home Abu Dhabi, United Arab Emirates;
Lead and manage the service in Business, First Class and Residance ensuring that the guests are cared for with traditional Arabian warmth and respect and that their needs are anticipated;
Live and breathe “hospitality” and inspire my Cabin Crew;
Inspiring my guests, displaying a high degree of motivation, enthusiasm and commitment;
Excellent personal presentation, style and image;
Strong interpersonal and communications skills;
Leading the team in creating a personalized and tailor made experience;
Remind the team on meeting the expectations and goals set during briefing;
Look for the opportunities to surprise and delight the guests;
Making sure the flight deck is checked;
Ensure that the Residence, First, Business class is immaculate;
Dealing with complaints in genuine and warm manner showing the gratitude and empathy;
Guide the guests through our A la Carte and All day dining menu;
Helping guests to choose their perfect drink;
Make recommendations based on guests’ taste and preferences;
Every 6 months having recurrent at Etihad Academy to enhance new experience;
Going for meeting, promotions and events, courses at Etihad Academy to widen the knowledge.

Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel;
Greet and seat customers and serve them in a professional, discreet and personalized way;
Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests; 
Consistently monitor quality of food & beverage being served;
Practice good customer relations and attend to customer complaints / queries satisfactorily;
Responsible for all service preparations before, during and after the service;
Ensure minimum wastage, breakage and spoilage; 
Actively use up selling techniques to exceed guest expectations and increase revenue;
Staff training according to the Starwood requirements;
Employee Training and Development;
Employee Performance Management (goals, delegating, feedback, performance reviews.);
Taking responsibility for the business performance of the restaurant;
Analyzing and planning restaurant sales levels and profitability;
Preparing reports at the end of the shift/week, including staff control, food control and sales;
Setting budgets and/or agreeing them with senior management;
Planning and coordinating menus.

Responsible for guidance of the establishment in service sector;
Maintain high levels of customer service and standards across the entire restaurant team;
Apply impeccable product knowledge and brand standards knowledge;
Suggest menu choices to guests in accordance with their specific requirements, ascertained through conversation with them;
Deal with all complaints in a professional and calm manner, with the aim of resolving the problem there and then;
Actively engage with colleagues and customers at all times;
Lead the team of waiters on the floor during service times;
Have full working knowledge and understanding of all cash up and banking procedures;
Organizing marketing activities, such as promotional events and discount schemes.

Responsible for the cleanness and correctness of the table settings;
Assisting any serving if needed;
Report problems on the station to the Manager;
A cooperative relationship to the whole dining room personnel;
Responsible for the maintenance and cleanliness of the Section;
Assisting Waiters with food and beverage service whenever necessary.

Serving the visitors and helping manager to achieve success;
Manage guest queries in a friendly, timely, and efficient manner;
Ensure knowledge of menu and all products;
Follow correct reporting procedures if faced with issues;
Comply with health resort hotel security, fire regulations and all health and safety legislation.