Vladislav Nechaev

▪took guest's food and beverage orders by means of phone, ensure that guest name, room number,
time of guest order and delivery timings are clearly stated according to operational standards;
▪input guest orders in micros and issue guest check for each order, ensure all special guests requests
are very well explained to the kitchen via micros . In case of guest with dietary restrictions inform
the manager on duty and chef;
▪advised guest with approximate time frame for preparation, delivery and answer any other guest
questions;
▪monitored guest orders and ensure that all guest orders are delivered within the quoted time;
▪assisted the room service staff during peak time and help in coordinating and setting up room
service tables for servers.
StandArt Hotel Moscow 5* (Moscow, Russia

fully responsible for the manning and cleaning of the Butler Pantry.
▪ensured that each area in the pantry is correctly stocked & operationally prepared at all times
according to set standards.
▪full attendance of guest laundry (ie. documenting, checking, sorting, and preparing for delivery
to the guest suites in prepared boxes.
▪abided by all hotel and company policies and procedures including Health & Safety policies.
Sayen International Hotel 4* (Irkutsk, Russia

described the selection of food & beverage menu items to guests by offering interesting, and vivid
descriptions of the each item’s, origin, taste, and preparation methods;
▪communicated guest orders including any special needs or requests to the kitchen using the hotel’s
point-of-sales system; coordinate food timings; check completed kitchen orders with the guest’s
original order; transport items to the guest table in a timely manner to ensure proper food quality.
▪anticipated guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and
appropriately to guest concerns and requests.
▪properly and accurately close guest checks; process cash and credit card payments; properly settle
voided checks or complimentary meals.
▪breakdown, clean and set-up of tables, buffets, and food stations.