Business Management


Business Management
Full Time

Avraham Suleymanov

[email protected] 

+972 50-8649596

Dedicated hospitality professional with extensive experience in 5-star and 5-dia- mond properties who can easily customize established service standards into a per- sonalized plan for any principal. Equally comfortable with producing large events or collaborating with team members to make sure the home and estate are running smoothly. Proven team trainer, improving everything from efficiency and cost con- trols to etiquette and service flow. Works with a sense of urgency and a solid under- standing of housekeeping, sanitation, maintenance, and respectful vendor manage- ment. Detail-oriented, well organized, friendly, and considerate while being commit- ted to confidentiality, discretion, and loyalty.

Key Skills ________________________________________________________________________

  • ! Fluent in Russian, English & Basic Hebrew
  • ! Staff Management
  • ! Team Training & Scheduling
  • ! Budget Creation & Cost Controls
  • ! HR & Payroll
  • ! Vendor Management
  • ! IT and Audio/Visual Systems
  • ! Security Protocols
  • ! Microsoft Office/Mac & PC OS

! Inventory Purchasing & Oversight ! Household Manuals
! Detailed Housekeeping
! Wardrobe Organization & Care

! Domestic & Int’l Travel Coordination ! Concierge Services
! Maintenance Scheduling
! Handyman Work

! Black Belt in Tae Kwon Do 

Professional Experience ____________________________________________________________

Dec 2019 - May 2020
Equinox Hotel, Hudson Yards, New York, New York - Assistant Food and Beverage Manager

Offering a new concept in the luxury hotel market, Equinox Hotel combines the principles of healthy lifestyles with the decadence of exciting new interpretations of modern American cuisine. In-room options offer a plethora of unique amenities to support any need or want.

  • ! Perfected the dining experience to support Forbes 5-star service standards while capturing the exclusive vision and experience offered by the hotel.
  • ! Led and trained 15 team members in formal service, wine knowledge, and etiquette.
  • ! Hosted and executed highly customized private events within the guests’ suites.
  • ! Managed purchasing and inventory control for the extensive in-room on-demand amenities and bar options
  • Dec 2018 - June 2019 1 Hotel Brooklyn Bridge, Brooklyn, New York - Banquet Manager
  • This local destination quickly built a reputation for elegant weddings and private events. During my time I supported offsite, private residence formal functions for celebrities and political figures.

  • ! Facilitated all aspects for events, including budget development, scheduling, guest relations, payroll, staffing, vendor management, 3rd party staffing agencies, and supervising 20 union employees.
  • ! Communicated closely with clients, wedding planners, and meeting coordinators to identify timelines, creative vision, service flow, menus, and special requests.
  • ! Planned the ballet of service and trained staff on service standards unique for each event.
  • ! Supported special requests at each location, following security protocol and principals’ preferences

    Oct 2017 - Dec 2018
    The Peninsula New York, New York, New York - Assistant Food and Beverage Manager
    Featuring exclusive 5-star rooms and suites, The Peninsula New York coordinates private in-room events and dining for guests as well as operating three food and beverage outlets. As a manager I took great pride main- taining standards and implementing new efficiencies.

  • ! Served as a central contact for all HNW and high-profile guests: Reviewed suites before arrival, ensured white glove standards, stocked inventory, communicated with internal departments to meet special re- quests, and assign dedicated butler service when requested, acting as point of contact.
  • ! Arranged in-suite events for clients; managed team members, coordinated menus, and directed service.
  • ! Oversaw purchasing, managed inventory, sourced special amenities, and delegated concierge requests.

    Oct 2015 - Jan 2017
    New York Hilton, New York, New York - Food & Beverage Manager
    Executed various synchronous and complex events within an active convention space to fit the needs of guests and conference attendees.

  • ! Being budget minded I oversaw all dining operations, including five food and beverage outlets that sig- nificantly contributed to generating $58M in annual revenues.
  • ! Directed a team of 70+ employees and led trainings unique to each seasonal adjustment, dining outlet style, and special events.
  • ! Coached team members on cleanliness, sanitation, and alcohol restrictions while enforcing the impor- tance of bespoke service and guest relations.
  • ! Personally, initiated on-site training for staff on menu items, wine pairings, specials, and consistency of service.
  • ! Developed budgets and reduced labor costs by monitoring staffing levels.

    Aug 2013 - Oct 2015
    Hilton San Francisco Union Square, San Francisco, California - Banquet Manager
    Recognized as the largest convention hotel on the West Coast, Hilton San Francisco Union Square features over 150,000-sq. ft. of conference space that can accommodate up to 4,000 attendees.

  • ! Oversaw all food service for every type of event imaginable: Private, public, formal, casual, and every- thing in-between. Generated over $50M in annual food & beverage sales.
  • ! Managed a team of 50+ employees covering both FOH and BOH operations for all banquets tied to the convention space, ranging from small meetings to multi-day conferences.
  • ! Coordinated maintenance with internal engineering teams and external vendors: Inspected condition of rooms, noted wear and tear, scheduled painting, and equipment repairs.
  • ! Oversaw cleanliness and sanitation for the meeting space; scheduled deep cleaning for carpets, noted and ordered treatment for stains and other problem areas.
  • ! Collaborated with meeting planners to develop the service design for each event, considering service flow, seating arrangements, staffing requirements, timing, and budgets.
  • ! Communicated with internal departments such as Culinary, Engineering, Sales, and Executive teams.
  • ! Established and executed detailed schedules for each event and communicated expectations with clients.
  • ! Monitored existing inventory for tables, chairs, linen, silverware, glassware, etc. Ordered specialty items.
  • ! Reduced labor costs by carefully monitoring staff hours and cross-referencing to specific projects.

    Education, Certifications, and Professional Development ________________________________

    Le Cordon Bleu College of Hospitality Business Management - Scottsdale, Arizona

! Bachelor of Hospitality Business Management, 2006 - 2009

Ulpan LaInyan Hebrew Language Course - Jerusalem, Israel ! Hebrew Speaking Certification, 2022 - 2023

Shapells College of Jewish Studies/Yeshivah Darche Noam - Jerusalem, Israel ! Talmudic Studies, Hebrew Language & Literature, 2022 - 2023

Yeshivah Ohr Somayach - Jerusalem, Israel
! Talmudic Studies, Hebrew Language & Literature, 2021 - 2022

Yeshivah Toras Dovid - Monsey, New York
! Talmudic Studies, Hebrew Language & Literature, 2020 - 2021

Health Communications Inc - New York, New York ! TIPs Certified, 2018

American Trauma Event Management - New York, New York ! First AID/CPR Certified, 2018

ServSafe - Scottsdale, Arizona
! Food Handler Certification, 2009

Avraham Suleymanov • [email protected] • +972 50-8649596 • page 2