Slagjan Vanevski

It combines the world of high-end cycling with a premium café experience and ofers a unique space where cycling enthusiasts and food lovers gather to enjoy gourmet cuisine and specialty cofee. Here my key achievements were:
• Played a critical role from the projects inception, overseeing and guiding all key decision-making processes, including interior design, equipment and OSE procurement, as well as the design of the kitchen and bar to ensure eficient and swift execution.
• Successfully recruited, onboarded, and trained a diverse team of over 30 staf across kitchen, bar, and service departments, fostering a cohesive and high performing team.
• Collaborated closely with the Head Chef to craft a health-conscious menu focused on sustainability, featuring organic, locally sourced, and nutritious ingredients that resonate with the cafés philosophy.
• Partnered with local cofee roasteries to curate a unique selection of blends and single-origin beans, creating signature cofee oferings exclusive to Colnago, enhancing the brands identity.
• Spearheaded the organization of the Grand Opening gala event, atracting over 400 VIP guests from both the UAE and around the globe, cementing the cafés reputation as a premier destination.
• Developed and managed corporate well-being programs that included community bike rides and dining experiences at Colnago Cafe, partnering with leading companies such as Mubadala Health, G42, and ADQ, fostering strong business relationships and promoting health and wellness within the corporate community.
• Implemented eficient operational workflows and standard operating procedures (SOPs) that streamlined daily operations, resulting in improved service quality and a significant reduction in waste.
• Introduced innovative customer engagement strategies, including personalized service and loyalty programs, leading to a 25% increase in repeat customers and positive feedback.

Dedicated to the art of cofee making, it ofers a cozy and welcoming atmosphere where every cup is crafted with precision and passion, delivering an exceptional experience for cofee aficionados, some of my key achievements were:
• Integral member of the preopening team for the newest branch of Le Patchouli, playing a key role in seting up operations and ensuring a smooth launch.
• Successfully recruited, onboarded, and trained over 20 staf members across kitchen, bar, and service departments, fostering a strong, customer-focused team.
• Created and continually refined a drink and food menu tailored to the tastes of the target market, ensuring the menu remained fresh, relevant, and appealing to customers.
• Implemented detailed checklists, daily handover logs, and food management safety protocols in line with the latest municipality requirements, ensuring full compliance by all staf members.
• Launched a highly efective marketing campaign that increased customer footfall by 120%, surpassing monthly revenue targets and driving business growth.
• Collaborated closely with online platforms to ofer exclusive deals and promotions, meeting customer demands and enhancing the cafés online presence.
• Introduced initiatives that personalized the customer experience, leading to higher customer satisfaction and loyalty, as reflected in positive reviews and repeat visits..

With a commitment to fresh, wholesome ingredients, it caters to fitness enthusiasts and health-conscious individuals seeking delicious, balanced meals that support their wellness goals. Here, my key achievements included:
• Played a pivotal role in the successful opening of the establishment by applying leadership, influence, and functional expertise, ensuring all aspects were executed to the highest standard.
• Acted as the primary link between the Owner/GM and the project contractor, facilitating clear communication and swift decision-making to keep the project on track.
• Collaborated in the design of the restaurant layout, including the bar, kitchen, and seating areas, to ensure optimal workflow and a smooth operational environment.
• Assisted in the procurement and installation of essential equipment, ensuring all tools were in place for a seamless opening and eficient daily operations.
• Led the recruitment and selection process for new staf members, identifying and hiring individuals who aligned with the restaurants vision and high service standards.
• Developed and implemented a comprehensive training guide for staf, aimed at enhancing service quality and ensuring consistent customer satisfaction across the team.
• Successfully facilitated the selection and installation of the Micros POS system, streamlining operations and enhancing the eficiency of transaction processing.
• Integrated a wellness-focused approach into the menu and service oferings, aligning the restaurants oferings with the health and fitness goals of its target market, resulting in increased customer loyalty.

In this role, I was responsible for increasing the turnover of the restaurant, driving restaurant performance and ensuring quality control across multiple outlets. My key responsibilities included:
• Successfully increased restaurant turnover by implementing targeted marketing activities to atract new customers and enhance brand visibility.
• Developed and enforced daily and weekly checklists for staf, ensuring consistent execution and operational excellence across all areas.
• Collaborated with the Executive Chef on new product development and existing product management, including quality reviews, cost control, and sourcing new suppliers to optimize expenses.
• Trained staf on the menu and service protocols to ensure a consistent and enjoyable customer experience; regularly evaluated staf performance and provided constructive feedback.
• Managed inventory, stock, and supply items, while also preparing and delivering key financial reports (COG, KPI, P&L) to the GM. Ensured 100% accountability of nightly credit card batches and cash-outs.
• Eficiently handled customer complaints, ensuring issues were resolved promptly and maintaining high levels of customer satisfaction.
• Conducted random visits to franchise outlets to ensure adherence to quality and operational standards.

Here I managed restaurant operations with passion, integrity, and knowledge, promoting The Cofee Clubs culture and values. Here, my key achievements included:
• Efectively ran the restaurant in the absence of the Restaurant Manager, ensuring that food quality, safety, and cleanliness standards were consistently met or exceeded.
• Delegated responsibilities to shift leaders and staf, providing clear direction to achieve restaurant goals. Regularly reviewed operations and staf performance, identifying opportunities for improvement. Provided coaching and feedback to managers and staf, fostering a positive work environment.
• Created a positive guest experience by ensuring high levels of service and engaging with guests to understand their needs and expectations. Actively solicited guest feedback to continually refine service delivery.
• Monitored and managed product and labor costs to stay within budgetary goals. Prepared key reports, including COG, P&L, Inventory, and BSC. Ensured accurate data maintenance in Nav system and Maître D.
• Adhered to company policies and procedures, including cash handling and safety/security protocols. Assisted in various restaurant areas as needed to address stafing constraints and operational challenges.

Here I was responsible for:
• Identified and delegated responsibilities to shift leaders and staf to ensure objectives were met and service excellence was consistently achieved. Assisted in dining and bar areas, ensuring smooth operations and compliance with company standards.
• Played an active role in the service team, greeting and escorting guests, ofering menus, and upselling to boost restaurant sales. Took orders, placed cutlery, served food and drinks, and ensured customer satisfaction through feedback collection.
• Processed orders through the POS system, prepared accurate bills, and handled payments, ensuring all transactions were setled correctly.
• Prepared hot and cold beverages maintained the espresso machine and ensured the cleanliness of the bar area. Managed inventory for the Front of House, including dining and bar supplies, and followed FIFO standards for cake and pastry displays.
• Trained new staf in dining and bar operations, ensuring adherence to company rules and regulations. Monitored staf performance and provided support when necessary.
• Handled guest complaints and ensured issues were resolved to their satisfaction. Provided a warm farewell to guests, ensuring a positive dining experience.
• Prepared daily sales reports, wastage reports, and voids based on KPIs provided as part of training for the Restaurant Manager role. Assisted the Restaurant Manager with additional tasks as required.