Sergii Chepko

Experience

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  Hilton Worldwide

  May 2007 - Sept 2007

  Server at the Restaurant
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  Hyatt Regency

  Oct 2007 - May 2008

  Room Service Attendant
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  InterContinental Hotels Group

  Aug 2009 - Nov 2009

  Supervisor of Italian Restaurant “Olivera”

  Hotel’s description:Stylish Luxury and a landmark locale, situated in the very heart of ancient Kiev and next to three main Ukrainian orthodox churches. The location of Intercontinental Kiev is truly unique. Built to match its historical surroundings, the hotel’s traditional style is grand and elegant. Business travelers will appreciate proximity to corporate entities, government agencies and embassies.Facilities:11 Floor(s)273 Guest Room(s)8 Suite(s)244 Single-Bedded Room(s)10 Double-Bedded Room(s)77 Non-Smoking Room(s)Executive SuitesAwards and Rating:“The most fashionable hotel of Ukraine 2010”Hosting “Miss Ukraine Universe” anuallyTop hotel for celebrities and politiciansWeb address:http://www.intercontinental.com Restaurant’s description:Olivera is the hotel's informal all-day Mediterranean restaurant with open kitchen. The menu highlights the best of Italian and Mediterranean Capacity: 120 seats, private dinning rooms, open kitchenResponsibilities:Reporting to Restaurant ManagerManaged staff is 5-7 service attendantsOrdering and receiving selling itemsStaffing and schedulingControlling expensesCash controlAssisting restaurant managerSpecifics:Opening stage Show less

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  Amaron Collection, hotel "Flora"

  Jun 2010 - Dec 2010

  Food & Beverage management training as part of the Academic Course at IMI

  Hotel’s description:The Ameron Hotel Flora your smart business hotel offers a prime location and that certain "extra" of kindness and hospitality. Nature meets savoir vivre - smart service included.Facilities:12 Floor(s)161 fresh and contemporarily styled roomsAwards and Rating:N/AWeb address:http://www.flora-hotel.chRestaurant’s description:From the valley to the peak – the LeChâlet in the Ameron Hotel Flora provides true, authentic alpine romance at a prime location. Regional cuisine with Alpine charm and down-to-earth ambiance! Capacity:68 seatsResponsibilities:Reporting to F&B DirectorManaged staff is 3 service attendantsAssisting manager in banquet departmentPerforming appointments Solving guests’ complaints and requestsSpecifics:Opening stageTourist groupsServing multi-cultural guest Show less

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  Oakwood Worldwide

  Dec 2010 - Oct 2011

  F&B Service Manager

  Hotel’s description:Oakwood Residence Hanghzou is linked to the stunning Europe America Center, near the multinational corporations and shopping and entertainment areas within the “Yellow Dragon” Commercial CircleFacilities:22 Floor(s)123 studio(s)145 one bedroom(s)38 two bedrooms(s)15 two bed rooms(s)Awards and Rating:Winner of “China’s best hotel with serviced Apartments 2011”Web address:http://www.oakwood.comRestaurant’s description:Mixed cuisine buffet restaurantChinese cuisine and Western cuisine as wellCapacity:150 seats, transforming to conference/meeting room 250 seats, bar, private dinning rooms, smoking room, open kitchenResponsibilities:Reporting to F&B DirectorManaged staff is 15 service attendantsSetting operational standards for the restaurantConducting operation trainings with the staffCoaching, controlling, negotiating, motivatingConducting shift briefingConducting “brainstorm” meetings M.O.D. duty (twice a month be responsible for the hotel operation).Specifics:Opening stageOutside gatheringsAssisting wide range events commitment Promotion to F&B Service Manager Show less

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  IHG

  Oct 2011 - Aug 2012

  Wochinger Bräuhaus and Restaurant Manager at InterContinental Hanghzou, IHG Group

  Description InterContinental Hangzhou, Hangzhou, China (the biggest F&B department in China. The “icon” of Hangzhou. Winner of “The best MICE hotel in China 2012”)Traditional German restaurant and Brauhaus (opening stage, running new concept restaurant) Responsibilities Taking an active role in the development of a restaurant business planSetting operational standards for the restaurant and microbreweryCoaching, controlling, negotiating, motivatingMeeting restaurant forecast and budgetEstimating target marketHandling guests complaints and requestsOrganizing day-out and recreational activities for the team Show less

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  Pivna Duma

  Sept 2013 - Jan 2014

  Пивоварня пивная Дума (Pivna Duma Microbrewery)

  Description “Pivna Duma” Restaurant and Micro-breweryNew concept restaurant and microbrewery, with the exceptional approach of maintaining the high quality of food and beverage production Responsibilities Working closely with the HR department to ensure all staff-related issues are solvedSetting corporate operational standards for the fast-growing restaurant chainTaking an active role in launching hospitality school within the restaurant chainMeeting restaurant forecast and budget through exceptional product delivery and service approachParticipating in the development of a marketing plan for the fast-growing restaurant chainEnsuring all household maintenance is conducted as per schedule and requirementsStaff performance analysis and evaluationCooperating with materials department to ensure all products and required purchases are in place Show less

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  Grand Hyatt Doha

  Sept 2013 - Jan 2016

  Achievements Meeting and exceeding restaurant budget, guests satisfactionCreating new revenue-generating channels Description In-room and villa dining, Italian restaurant (nominee for “Fact” award 2015 and “Time out” award 2014)Managing several F&B outlets within the hotel Responsibilities Training and developing a team of 19 associatesEnsuring, that on the job and monthly employee engagement activities are organizedAnalyzing marketing mix and taking an active role in the development of the F&B division marketing planSales analysis and price management, ensuring maximum profit is achievedP&L management and monitoring, ensuring cost and expenses are up to the budgetEnsuring guests' overall and F&B satisfaction is achievedMonitoring of brand standards and its compliance dailyDeveloping and managing various F&B concept to meet and exceed budget and forecast Show less

  • Outlet Manager

    Mar 2014 - Jan 2016

  • Rooms and Villa Service Manager

    Sept 2013 - Mar 2014
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  Hyatt Hotels Corporation

  Mar 2016 - Nov 2018

  Assistant F&B Manager(pre-opening)

  DescriptionPre-opening stage. Opening and running four F&B venues, in-room dining, and eventsAchievementsSecond rank of customer satisfaction within all Hyatt Regency hotels worldwide. Continuously 2017-2018ResponsibilitiesExceeding major KPIs of all F&B outlets and events. Continuously 2017-2018 Successful re-concept of two F&B outlets. The year 2018F&B marketing planning, design, execution, and SMMDefining and adjusting F&B outlets' concepts to meet market needsSetting, monitoring, and reviewing F&B operational standards and systemizing working processes Budgeting, forecast, and P&L managementProductivity improvement projectsHiring, developing and evaluating employees' performance. Defining training needs and their compliance Effective co-working with the hotel departments and outside contractorsEnhancing guests' experience through direct communication and handling requests Show less

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  Grand Hyatt Atlanta in Buckhead

  Oct 2018 - Jun 2020

  F&B Manager

  DescriptionRunning four F&B venues, Onyx bar, Cassis restaurant, Hotel Pool Bar, Executive Lounge, and In-Room Dining. Taking an active role in events management.Achievements Exceeding major KPIs of all F&B outlets for the years 2019 and 2020ResponsibilitiesEnhancing guests' experience through direct interactions and a personalized approach to every detailThe hands-on approach to every aspect of the operation. Cultivating the best experiences side by side with the teamRe-branding outlets' concepts to meet fast-changing market and corporate cultureHiring, training, and developing employees. Managing a multinational team of 32 associatesF&B marketing planning, design, and execution. Organizing and executing promotional events through efficient collaboration with the sales & marketing teamManaging payroll and improving productivity. Future business planning through a detailed analysis of every aspect Setting, monitoring, and reviewing F&B operational standards, simplifying and systemizing working processes Menu development. Market analysis, sales mix, design. Managing POS systemWorking with suppliers to ensure low-level cost is maintainedP&L management and tracking Show less