Maryna Olefirenko

• development of planning solutions for industrial buildings and
structures, taking into account engineering solutions;
• development of engineering networks and communications;
• design of reinforced concrete structures;
• execution of technical drawings of the project;
• development of the general area plan of factories and adjacent
necessary engineering buildings;
• working with different departments of engineering designers and
organizing work between them;
• collecting data from various engineering specialists, analyzing the
architecture of the building and developing projects of various stages
based on this data.

DESIGN of a NEW BUILDING
• selection of analogues, development of a concept;
• analysis of the territory, engineering communications, fire
requirements, determining the dimensions of the building, perform
certain measuring works, development of the general area plan;
• development of the plan of the building with the location of furniture;
• development of a 3D building model;
• visualization of the house with the selection and approval of exterior
decoration materials;
• development of additional working documentation;
• control of the development of additional sections.
INTERIOR DESIGN
• development of an interior design concept;
• cases of 3D visualization;
• development of technical drawings;
• selection of finishing materials, preparation of specifications;
• development of furniture drawings.
RECONSTRUCTION
• dimensions of the existing building or structure (all floors and
facades);
• execution of dimensional plans;
• development of a dismantling plan;
• calculation of volumes of dismantling works, volumes of materials,
volumes of assembly works;
• execution of works as in case of new construction.

• Encouraged feedback from restaurant customers, using insights to implement positive process changes.
• Organised special events and functions, including receptions, parties and corporate lunches.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Managed restaurant closing duties, from cleaning dining areas to cashing up tills.
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.