Yelizaveta Mynenko

Worked as a waitress full time and also once a week as a barlady

• Accepted orders and provided quality customer service.
• Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
• Monitored cleanliness in the hall.
• Prepared drinks, coffee drinks and cocktails.

I started working as a barista. After some time I became a Facility Manager.

My responsibilities included:

• Prepare and serve drinks.
• Opening, preparation and closing of the restaurant.
• Follow the inclusion and training of new staff.
• Monitor order and also place weekly orders for the bar.
• Monitor the cleanliness of the hall and bar and the correctness of customer service.
• Management of payments and cash operations. Carry out deposits and currency exchange operations.
• Use of company software for restaurant management (planning, maintenance, cash register, onboarding of new employees).
• Answer calls and organize reservations according to shifts.

• Service at the counter and at the tables;
• Cleaning and tidying of tables and counter and cleaning of the room.
• Preparation of coffee and other alcoholic beverages.

I opened my own cafeteria, where I worked for myself.

• Preparation of coffee and another drinks.
• Opening and closing cafeteria of the work shift.
• Management of payments and cash operations.
• Streamlined operations by identifying inefficiencies and implementing cost-saving measures that improved overall profitability.
• Interacted well with customers to build connections and nurture relationships.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.