Experience level:
More than 5 years
Education level:
Languages:
Russian: Native
English: B1
Hi! I’m Oleg Savelyev — a restaurant manager and project leader with 10 years of experience across Russia, Sri Lanka, and Thailand. I’ve built restaurants from the ground up — from construction and concept to opening day.
My skill set is broad and hands-on:
— team building, training, and leadership,
— SOPs, checklists, recipes, and knowledge bases,
— service design and guest experience,
— full setup of systems like Syrve and Notion,
— cost control and menu engineering,
— marketing coordination and performance improvement,
— communication with suppliers, designers, contractors.
I understand the business as a whole — both the kitchen and the front-of-house, operations and strategy. I thrive in multicultural teams, speak English, and I’m currently open to relocation and new professional challenges.
📎 Portfolio / resume in the attached presentation
📍 Location: Thailand, open to relocation
📞 WhatsApp / Telegram: +7 915 966 9498
📱 Thai number: +66 84 259 1679
💬 Telegram: @savelevrest
✉️ Email: olegsavelyev98@yandex.ru
Location: Phuket, Thailand
Period: Jan 2025 – Present
Format: Fine dining
Cuisine: Seafood & Italian
Average check: 1500–2000 THB
Seating capacity: 77 (indoor + terrace)
Key points:
Full launch from zero in 3.5 months (buildout, hiring, menu, systems)
Recruited and trained a 45-person team (local + expat)
Developed SOPs, checklists, financial & stock control via Syrve
Created a full onboarding knowledge base in Notion
Location: Phuket, Thailand
Period: Oct 2024 – Jan 2025
Format: Casual
Cuisine: Slavic (Russian / Ukrainian)
Average check: 1200 THB
Seating capacity: 50–60
Key points:
Improved Google rating from 4.3 to 4.7 in 4 months
Increased guest reviews from 500 to 1100+
Raised net profit by 5–7% through menu and procurement optimization
Set daily revenue record: 310,000 THB
Successfully stabilized operations and was invited to lead a new opening (LUME)
Location: Unawatuna , Sri Lanka
Period: Feb 2023 – May 2024
Format: Casual
Cuisine: Russian & European with local ingredients
Average check: 5000 LKR
Seating capacity: 120–140 (3 dining areas)
Key points:
Opened the restaurant from scratch — location was a construction site at start
Built a hybrid team of 40 (15 Russian-speaking + 25 local staff)
Achieved up to 30% profitability during high season (vs. 15% regional average)
Implemented iiko system, SOPs, motivation programs, and regular trainings
Personally handled hiring, procurement, and supplier contracts
PROFESSIONAL SKILLS:
Opening restaurants from scratch
Team leadership & motivation
SOPs, checklists, service standards
Budgeting, P&L, food cost optimization
Guest service & conflict resolution
TOOLS & SYSTEMS:
Syrve (r_keeper)
iiko
Notion (team knowledge base)
Excel (advanced level)
Restoplace, Remarked
CRM, reservations, delivery platforms