Desi Peykova

➢ Manages the F&B department: 5 venues, with a team of 40 +
employees
➢ Controls the venues’ cost by creating lean projects
➢ Oversees the financial aspects of the department, including
purchasing and payments of invoices
➢ Analyzes customer feedback and evaluates results to choose the best
marketing tools and promotion on the local market
➢ Creates emotional connection with members and regular guest,
which builds trust in them, and creates loyalty
➢ Creates new concepts, attracting members and regular guests: Baby
showers, Afternoon tea, Brunch, Company parties, Corporate
events, Weddings, Halloween parties

Manager of Manhattan lounge and The Drawing room.
•Leading and coaching all associates ( 25 direct reports ) and colleagues in the department
•Overall recruiting, staffing and scheduling, ensuring adequate staffing levels to satisfy guests' needs
•Establish and implement 5 star service level
•Creating and implement training initiatives, brand standard trainings, SOS, cultural awareness advanced level of trainings for developing personal and leaderships skills in F&B
•Creation and implementation of guest preference programs
•Controling and analyzing the quality of service, guest satisfaction, employees satisfaction, operating equipments, grooming standards, etc
•Conducting under the guidance of the F&B Director trainings, promotional plan, interviewing, employee orientation, job performance and corrective action
•Create and innovate new ideas and promotional plans, in order to generate revenue
•Monthly creation of the forecasts and participation in th eyearly bidget creation
•Scheduling guest reservation and arranges for private function or special parties
•Attend and participate in the daily Food and Beverage meetings and conduct daily shift briefings
•Tracks and compile daily, monthly and yearly sales report
•Performs daily checks on staffing level, quality control, maintenance and cleanliness
•Maintaining high staff morale and team spirit within the department.
•Ensure all brand standards and requirements are met- LQA, LRA, Cliffton audit, etc.

Japanese Restaurant Manager.
Reporting directly to the Food and Beverage Director.
•Leading and coaching all associates and colleagues in the department
•Overall recruiting, staffing and scheduling ensuring adequate staffing levels to satisfy guest needs
•Establish and implement 5 star service levels
•Create and implement training initiatives, brand standard trainings, SOS, cultural awareness advanced level of trainings for developing personal and leaderships skills in F&B
•Creation and implementation of guest preference programs
•Control and analyzes the quality of service, guest satisfaction, employees
satisfaction, operating equipments, grooming standards, etc
•Conducting under the guidance of the F&B Director trainings, promotional plan, interviewing, employee orientation, job performance and corrective action
•Create and innovate new ideas and promotion to generate revenue
•Participate in the preparation of the Food and Beverage department budget and goals
•Schedules guest reservation and arranges for private function or special party
•Attend and participate in the daily Food and Beverage meetings and conduct daily shift briefings
•Tracks and compile daily, monthly and yearly sales report
•Performs daily checks on staffing level, quality control, maintenance and cleanliness
•Maintaining high staff morale and team spirit within the department.

• Manage and coordinates activities of all personnel assigned to the outlet.
• Ensure standard recipes for Food & Beverage and non-alcoholic drinks are
Followed..
• Train all associates with regards to drink & food content and preparation
• Prepares daily assignments of personnel based on the volume of business.
• Consistent high quality of service is maintained.
• Excellent overall communication skills and able to multi task and work under
pressure
• Fidelio / Micros, FMC and ability to learn new systems.
• An effective Team Player in a team based environment.
• Pro-active, reliable and Innovative.
• Able to work alone and within a team.

Managing The main Restaurant, Red Lion, and Preopening of Sky Garden.
Responsible for 20 associates. Daily briefings and trainings held.

Managing four outlets in the biggest mall in Bulgaria- one coffee shop "NOA CAFE", one fast food "Adagio", one restaurant "MAI" and one self-service coffee-shop "Shachar".
• Manager of four outlets ( one restaurant, two coffee shops, and one fast food) in the biggest mall in Bulgaria-“Grand Mall Varna”
• Preopening of the four outlets
• Reporting directly to the owner of the company
• Responsible for 75 employees
• Hiring, trainings, daily requisitioning, keeping the service standards high and exceeding the guests’ needs.

Being responsible for few outlets, assisting the F&B manager with all the paperwork and operation.
•Assisting the Food and Beverage Director in the daily responsibilities
• Implementing 5 star service level
• Assisting the DoFB with the Food costing and menus
• Participating in the recruitment process
• Conducting daily trainings with all the associates
•Assisting DoFB with the monthly budget

Being responsible for the lounge- training the associates, scheduling, requisitions, responsible for the smooth operation of the outlet.
• Dealing with customers and provide excellent customer service
• Daily trainings with the associates
• Up selling
• Setting and implementing service standards
• Adhere to the company mission, policies and procedures
• Inventories
• Purchasing orders

Student exchange program

Supervisor