Maxim Sudarev

• Pre-opening team.
• Managed and trained 25 employees.
• Successfully managed inventory for kitchen.
• Identified and maximised upselling opportunities to increase sales and profits.
• Operated and maintained security of Point of Sales (POS) system.
• Led F&B team to champion customer service and consistently elevate food presentation standards.
• Handled scheduling for multiple teams of cooking, waiting and bartending staff.
• Created SOP manuals for F&B Department according international standarts.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.

• Work in LHW Hotel. Compliance with work LHW and QA standarts.
• Organization of the work of the Room Service department.
• Training and supervision of personnel.
• Control and inventory of mini bars.
• Compilation and maintenance of documentation in the Room Service Department.
• Conducting trainings on guest service, drinks and food served at the hotel for waiters and butlers.
• Servicing VIP guests, including the first persons of the states.
• Assistance in organizing and holding banquet events.
• Inventory of dishes in the Room Service department.
• Assistance and advice for meetings of the first persons of the states.
Achievements:
• Met and served top officials during the OTG summit;
• Received gratitude from the Turkish Consulate in Uzbekistan;
• Successfully held the International Economic Forum in Samarkand;
• Helped in organizing ICT Week in Samarkand.

• Pre-opening team.
• Planned staffing levels based on evolving service demands.
• Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
• Organised special events and functions and corporate lunches.
• Ordered beverage and equipment stock by analysing sales and customer trends.
• Executed prompt, precise drinks service at high-capacity events, minimising customer waiting times.
• Led team to deliver outstanding hospitality operations.
• Monitored bar expenses and operations to minimise costs.
• Reviewed procedures and policies, identifying areas for improvement.
• Developed menus with strict cost controls to maximise restaurant profits.

Entering a new level, in terms of development in bar culture. Working with brand ambassador Diageo (One of the largest alcohol companies in the world, includes such brands as: Gin Gordon's, Tanqueray; Baileys, Vodka Smirnoff, Ciroc; Rum Captain Morgan and others).
Passed various professional trainings from the best Bartenders of Uzbekistan and the CIS.
Applied and introduced, together with colleagues, innovations in the bar industry of Uzbekistan;
Worked with various imported and local wines;
Worked on the atmosphere in the bar;
He took part in bar competitions and thematic events.
Used Zero Waste in practice.
Studied different methods of making drinks.