Barbara SIA

Experience

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  Innova • ინოვა

  Feb 2010 - Nov 2012

  Project Manager

  Innova - Business Consulting specialising in creating:Objectives and Strategy; Organisational Structure; Business Plans and Feasibility studies; Market Research; Corporate Culture Research; Recruitment.

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  Hostel DARCHEE

  Sept 2011 - Sept 2013

  Co-Owner

  Darchee Hostel - a youth hostel in the center of Tbilisi. Start-up creation included: Concept development, Branding and Online Marketing, Buying and Allocating the Inventory, Designing the Hostel, Hiring and Training of Staff, Making financials planning, Controlling Operations

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  63BITS

  Dec 2012 - Nov 2013

  Project Manager

  Sixty Three Bits - a software development company.Responsibilities:• Managing software projects • Allocating resources • Dealing with existing and potential clients • Defining sales strategy • Controlling financial statements

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  Buffet 612

  Nov 2013 - Aug 2015

  Co-Owner

  Buffet 612 - a healthy cafe in the food court of the university. Start-up creation included: Concept development, Branding and Online Marketing, Buying and Allocating the Inventory, Hiring and Training of Staff, Making financials planning, Controlling Operations

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  Adjara Group Hospitality

  Mar 2014 - Feb 2017

  Assistant Food & Beverage Director

  Multi-site: Rooms Hotels, Stamba, Holiday Inn Tbilisi 4*- Assisting in the creation of strategic, financial and marketing objectives of the department - Optimising and controlling the costs- Elaborating and pricing the Food & Beverage offer- Following KPIs and ratios

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  WaterMark PhotoStudio

  Apr 2014 - Apr 2016

  Co-Owner

  WaterMark - the first food photography studio in Georgia. Start-up creation included: Concept development, Branding and Online Marketing, Buying Studio Inventory, Managing Projects.

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  Art House Tbilisi

  Mar 2017 - Jan 2018

  Opening Food & Drinks Project Manager

  Art House - Multifunctional complex with 6 concept restaurants.- Leading the opening of all the outlets- Participating in concept creation, purchasing of the materials - Pricing and commercial strategy- Creating Standard Operational Procedures - Hiring and training the team

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  Mercure Paris La Défense Grande Arche

  Oct 2019 - Aug 2022

  Food and Beverage Manager

  Rooms - 140 • F&B Outlets - 7 • Conférence Rooms -14 - Defining the strategy of the department- Preparing annual budgets and establishing KPIs- Launching new concepts and participating in their commercial strategy- Menu engineering and pricing - Managing the F&B team - Member of the board of directors

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  Momé • მომე

  Sept 2022 - Aug 2023

  Founder/Manager