Tetiana Rozman

Successfully oversaw daily FOH and BOH operations across three restaurants and a coffee shop in a high-volume venue

Managed team scheduling, labour costs in line with targets and payroll administration across multiple departments

Led weekly reporting, including financials, guest feedback, staff changes and maintenance issues

Organised and trained floor and bar staff for private functions and large-scale events, ensuring smooth setup and service alongside daily operations

Built strong relationships with regular customers, increasing return visits

Contributed to a team achievement of increasing net sales by £250,000 over four weeks during the Christmas period, compared to the previous year

Fostered a positive atmosphere and improved communication between FOH and BOH teams

Reorganised the bar team structure and created efficient rotas for three bars and a coffee shop, covering shifts from 7am to midnight

Reorganised and improved the bars workflow and comfort during service

Managed day-to-day bar operations and supported floor service during peak hours

Trained and mentored bar staff, ensuring high standards of service, hygiene and brand consistency

Organised tableware and venue equipment to support smooth daily service and event delivery

Led the planning and execution of private functions and VIP bookings.

Reduced staff turnover from over 60% to under 10% by improving morale, communication and team engagement

Supported daily bar and floor operations during high-volume service.

Monitored stock levels, applied FIFO system and placed bar supply orders

Trained new bar staff and ensured hygiene and service standards were met

Helped plan and coordinate private events, brunches and large group bookings

Organised stock orders for glassware, tools and supplies, ensuring all departments were consistently stocked and costs were efficiently shared across bar, restaurant and kitchen.

Focused on speed, guest service and team support in fast-paced settings

Supervised daily operations of the Front of House (FOH) team

Planned and coordinated new party concepts and event ideas

Managed live concerts, ensuring smooth operations for performances by local artists

Successfully prepared and launched a new cocktail bar as part of the company’s expansion

Successfully opened two restaurants within two years.

Hired, trained and led the FOH team

Managed daily operations across kitchen, bar and floor departments

Designed a profitable bar menu and analysed food and beverage costs

Managed payroll, budgeting and overall cost control

Maintained accurate stock levels through regular inventory checks

Launched a city-wide delivery service to increase revenue and customer reach