Leonid Bagriy

- Resolved guests complaints while maintaining positive customer environment.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Inspected stocks to identify shortages, replenish supply and maintain consistent inventory.
- Emphasized guest satisfaction during departmental meetings and focused on continuous improvement.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.

• Demonstrated leadership skills in managing project from concept to completion;
• Led team of 81 FOH colleagues including Front Office department;
• Managed huge property which includes Mediterranean Restaurant, Night Club, Private Beach (85 sunbeds), Pool Bar (32 sunbeds) and 40 cabanas;
• Was in charge of recruiting, trainings and arranged work schedule of entire team;
• Closely cooperated with purchasing Manager in order to ensure that all tools, equipment and goods are in place;
• Oversaw inventory ordering processes;
• Ensured that high standard operating procedures of restaurant, beach, pool bar and club is maintained

• After successful performance as a Restaurant Manager at "Uchi M'oishi" I've been promoted to Area Manager within same company and assigned to take care of entire business with 11 outlets around UAE where each branch had it's own concept.
• Some of them is fully operated standalone cafes with dining area and open terrace (Dubai Opera, Kite Beach) while others designed as kiosks with sitting area (Dubai Mall, Global Village, Nakheel Mall) or "Grab n Go" style (Galleria Mall or Mall Of Emirates)
• Introduced cost-saving initiatives to reduce losses and increase profit margin;
• While holding position of Area Manager I led and managed FOH and sales team of 33 employees apart of tight cooperation and coordination of logistics, finance and maintenance departments;
• Drove revenues and team morale by developing and deploying sales contests;
• Supervised 11 locations to enforce high-quality standards of operation

• Uchi M'oishi - is Japanese restaurant inside Mall Of Emirates. Menu was created by well known Chef in Middle East - Reif Othman;
• I joined venue as restaurant manager in June 2021 and started with entire inventory of the restaurant equipment and goods stock, created and implemented all necessary check-lists for FOH operations;
• Team was not completed so I conducted several interviews and after successful trials hired 3 new staff;
• Once new candidates were onboarded I provided several trainings for FOH team: 1)F&B standards and table setup; 2)Sequence of service; 3)Guests etiquette; 4)Upselling technics;
• Managed staff schedules and maintained adequate coverage for all shifts;
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty;
• Reconciled cash and credit card transactions to maintain accurate records;
• Coordinated with catering staff to deliver food services for special events and functions.

• Prepared list of necessary equipment, found suppliers and organized Ramadan Buffet;
• Managed 12-persons team of Front of House employees for high-end restaurant in Dubai downtown;
• Recommended and discussed with Executive Chef list of the menu dishes for Ramadan Buffet and "A La Carte" menu;
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service;
• Carefully interviewed, selected, trained and supervised staff;
• Identified issues, analyzed information and provided solutions to problems;
• Delivered in-depth training to workers in customer-facing roles to promote strong team performance.

• Prepared daily reports including staff and food control, sales reports;
• Solved guests' complaints,maintained company reputation and improved customer experience and satisfaction;
• In charge of employee trainings,orientation and motivation programs;
• Achieved results by working with staff to meet established targets;
• Successfully attended municipality and mall management inspections;
• Identified team weak points and implemented corrective actions to resolve concerns;
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.

• Assisted Rest. Manager with FOH trainings,maintaining smooth operation,counseling,scheduling and disciplining restaurant staff;
• Implemented ideas which boost daily sales and increased monthly revenue for 17%;
• Supervised daily operations to ensure that all standards and sequence of service are met through all guests interactions;
• Insured that all operational checklists, requisitions and proper opening/closing procedures completed by each shift;
• Managed team of up to 19 restaurant staff, maintaining exceptional customer service and quality standards.