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Asmir Jusufagic

Ancora Imparo

Work experience

Jul 2012Dec 2014

Corporate F&B Manager assistant

Union Hotels, Ljubljana - Slovenia

Fully responsible for Hotel Lev F&B department. While there, whilst other department suffer lack of revenue (due to recession), F&B department managed to maintain his and simultaneously managed to reduce labour cost from 38% out of the revenue to approx. 32,5%. Key contributions: To wrote and brought in use Service manual, which is now in use in the entire business group. The Service manual was later also published and copyright protected.

Mar 2011Jun 2012


Freelance businesses, Slovenia

One of the deals I gain while freelancer was the contract with UNION HOTELS to carry out “Accessible Hotel” project, with goal to turn one of the company’s hotels, in a hotel suitable for accessible tourism. The project was successfully executed in June 2012, and brought to life in January 2014 (time discrepancy due to recession).

Apr 2010Feb 2011

Head waiter

Restaurant Rio Argento, Tarvisio - Italia

To care and organize efficient and polite service to the customers, employees schedule, organization of daily work operations, stock control, preparation of daily offers, menus translation, design, print…

Jun 2004Mar 2010

F&B Manager

Grand Hotel Toplice, Bled - Slovenia

To the position F&BM promoted in 2 years’ time, from Chef de rang over Head waiter. Fully responsible for F&B department (3 restaurants, 2 bars, 2 breakfast rooms, banquet service, approx. 60 employees). Key contributions: While FBM, department revenue increased from approx. 800K in 2005 to approx. 1,6M in 2009. Wrote and brought in use: first, Service manual and later Standards for service. Both of the documents were in use in the entire business group. Significantly contributed to the fact, that GHT, as first hotel in Slovenia, joined to the prestigious association of SLH of the world.                                                                                                                                                                                                                                  

Oct 2000Jun 2004

Head waiter

Hotel Locand Edelhof, Tarvisio - Italia

To ensure that appropriate mise-en-place has been prepared, to ensure the smooth running of all guests’ requirements, on job training for employees, employees schedule, organization of daily work operations, stock control, preparation of daily offers, menu execution (print, translation, design…).

Dec 1999Sep 2000

Personal assistant 

Personal assistant to Cav. Lav. Dott. Ing. Carlo E. Melzi, Tarvisio - Italia. Preparation of the meetings, scheduling personal encounters, organizations of the journeys, hotel and restaurant reservations, care for my employer public appearance, professional treatment of administrative agendas, care for residence perfect appearance, providing perfect service for my client and residence visitors… 


Oct 2008Jul 2010

Organiser of social network

ERUDIO, Ljubljana - Slovenia

6th level by NVQ, ISCED - 5B, 120 credit points by ECTS

Gostinsko-turistični tehnik

School for Catering and Tourism Radovljica - Slovenia

5th level by NVQ, ISCED - 4A


Language proficiency
Slovene and Serbo-Croatian - Mother Tongues; English - fluent in understanding, speaking and writing; Italian - fluent in understanding, speaking and writing; German - basic; Russian - basic
F&B management
Food safety management; Quality management; Staff recruiting, training, scheduling; F&B pricing; F&B purchase & storage; Inventory turnover; Labour, revenue & cost control; Profit & action planning...
Analytical skills
Verbal & written communication; Research & problem solve; Numeracy & quantitative skills; Logical reasoning; Analysing results...
Computer skills
MS Office (word, excel, spreadsheet editing, power point), different photo tools, use of internet...


Union Hotels

Signed by company’s CEO Mr. B. L. Reference letter can be seen under Portfolio section.

Grand hotel Toplice

Signed by hotel director Mrs. P. V. Reference letter can be seen under Portfolio section.