Kitty Nestertchouk

• Engaged with guests to build rapport and encourage repeat visits to the restaurant.
• Assisted in creating seasonal cocktail menus to reflect current trends and flavors.
• Performed daily opening and closing duties including setting up bar area and cleaning work stations.
• Demonstrated knowledge of wines, beers and cocktails by suggesting pairings and recommending products.
• Trained new bartenders on proper drink preparation techniques and customer service standards.
• Conducted regular inventories of alcohol and mixers to maintain adequate supply levels at all times.
• Kept track of bar tabs and transferred open tabs to dining area for wait staff.
• Upsold customers from shelf to premium brands to help boost sales.

• Assisted head chef in managing kitchen operations and staff scheduling.
• Coordinated food preparation to ensure timely service during peak hours.
• Monitored inventory levels and assisted with ordering supplies as needed.
• Trained new kitchen staff on food safety and sanitation practices.
• Collaborated with front-of-house staff to ensure smooth dining experiences.
• Created a positive work environment by encouraging teamwork among staff members.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Complied with all health department regulations regarding proper food handling methods.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.

Started with the company in 2018 as a bartender in the Richmond Hill location. Got promoted to Food and Beverage Manager in December 2019. Had an interest in Kitchen Operations and took over the Kitchen Manager position in the busiest location (airport) of 24 stores in November 2021. In July 2022 as my GM took over a different store I got the opportunity to take over as General Manager.

• Managed daily restaurant operations and ensured consistent service quality.
• Trained and mentored staff to enhance team performance and customer engagement.
• Oversaw inventory management and maintained optimal stock levels for food supplies.
• Developed staff schedules to meet peak service demands and ensure proper coverage.
• Enforced health and safety standards to maintain a clean dining environment for guests.
• Enforced customer service standards and resolved customer problems to uphold quality service.
• Coached, mentored and trained team members in order to improve their job performance.
• Conducted regular meetings with staff to discuss progress and identify areas of improvement.
• Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
• Oversaw marketing initiatives, increasing brand awareness and sales.
• Remained calm and professional in stressful circumstances and effectively diffused tense situations.
• Analyzed business performance data and forecasted business results for upper management.
• Implemented quality control measures to uphold company standards.