Lolita Tilloieva

• Developing and implementing marketing strategies to promote company brand, targeting specific customer segments and markets. • Creating and managing marketing campaigns across various channels including digital, social media, print, and events. • Conduct market research to identify consumer trends and competitor activities to stay ahead in the market. • Building and maintaining relationships with key stakeholders, such as customers, media outlets, vendors, and partners. • Assisting in business negotiations with customers or partners and clarify cooperation models and conditions. • Internally collaborate and maintain close communication with all departments of the company to ensure the consistency of market strategy and overall corporate operations • Stay up-to-date with industry trends and developments to identify new marketing opportunities. • Assisting supervisors in completing other market development related tasks.

• Managing F&B Departments for 2 outlet, 4 cloud kitchen venues and 1 central kitchen ( 2 different brands) • Training and development of a total of over 80 team members • Responsible for F&B labor costs control, including casual workers and seasonal • Responsible for the food cost and menu engineering working closely with the Executive Chef • Implementing new F&B ideas aligned with the Company business strategy • Actively finding ways to improve Service Standards, Quality, Revenue generating & Profitability • Leading and directing the marketing department, including digital marketing, advertising, communications, and creative teams. • Developing marketing plans, allocating resources, and setting short-term and long-term goals. • Analyzing consumer behavior, identifying market opportunities, and designing branding strategies. • Developing and implementing the overall marketing strategy for the organization. • Conducting market research and analyzing consumer behavior to ensure marketing efforts are effective. • Managing and leading a team of marketing professionals to achieve marketing goals. • Collaborating with other departments to ensure consistent brand messaging across all channels.

Managing F&B Departments for 1 outlet, 4 cloud kitchen venues and 1 central kitchen • Training and development of a total of 50 team members • Responsible for F&B labor costs control, including casual workers and seasonal • Responsible for the food cost and menu engineering working closely with the Executive Chef • Implementing new F&B ideas aligned with the Company business strategy • Actively finding ways to improve Service Standards, Quality, Revenue generating & Profitability • Establishing venues business plan based on identifying and evaluating competitors, preparing financial, marketing and sales projections, analyses, and estimates.

Establishing restaurant business plan based on identifying and evaluating competitors, preparing financial, marketing and sales projections, analyses and estimates. • Meeting restaurant financial objectives • Developing and implementing strategies to increase revenue • Controlling purchases and inventory • Accomplishing company goals by accepting ownership for accomplishing new and different requests • Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. • Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement, monitoring food presentation and service. • Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews. • Preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. • Meet restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. • Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. Assisting on the floor during peak times and ensuring customers are being served in accordance with company standards. • Giving monthly PAR-Stock for orders for bar needs depending on monthly budget • Follow up that Mise En Place is ready for daily shifts & ensuring all documentation for the bar is completed- Checklists, fridge temperature logs. • Monitoring the service staff and ensuring daily tasks are being done etc.

Welcomes visitors by greeting them, in person or on the telephone • answering or referring inquiries. • Directs visitors by maintaining employee and department directories; giving instructions. • Maintains security by following procedures; monitoring logbook; issuing visitor badges. • Maintains telecommunication system by following manufacturer's instructions for house phone and console operation. • Maintains safe and clean reception area by complying with procedures, rules, and regulations. • Maintains continuity among work teams by documenting and communicating actions, irregularities, and continuing needs. • Contributes to team effort by accomplishing related results as needed • Answered a high volume of incoming calls and in person inquiries from clients and colleagues. • Acted as liaison and maintained open lines of communication. • Created highly effective organization and filing systems, including quick and through indexing, filing and off site storage, resulting in easy access to critical information. • Coordinate and set up highly-level conference, board and management meetings and special events. • Conducted extensive Internet research on competitors and potential acquisitions, reporting findings to CEO, formatted and maintained databases. • Update and maintained CEO's calendar, completely re-organized the Executive and Finance libraries and assisted managers with the special projects as needed