Assistant Maitre d’Hotel/ Restaurant Manager/ Head Sommelier
MSC
Total des années d'expérience :15 years, 10 Mois
The prime job of the Asst. Maitre d'Hotel is to assist the Maitre D'Hotel to apply all established policies and procedures to comply with USPHS requirements and to provide excellent and consistent service to guests through close supervision and practical, good, clear management in all food outlets.
In regards, i use to control our specialty restaurants or main dining room venue to ensure service standards are followed, revenue is generated and guest satisfaction is a constant goal. Main dining room and specialty restaurants offers taste sensations all the way from the Land of Rising Sun - Japan ( Kaito Sushi Bar, Kaito Teppanyaki, Galaxy Hot Pot) to Spain ( Hola Tapas Bar) to USA ( Butcher’s Cut) to Canada ( Cirque du Soleil) to all the “7 Seas” ( Ocean Cay).
As a Head Sommelier, i'm a showman, a wine-liquors connoisseur, and a revenue-oriented expert. My service helps to demonstrate that the company is dedicated to providing not only great wines, but the knowledge to justify their inclusion in our cellars. One of my role is to communicate the history and enjoyment of wines to all Guests.
As a sommelier I provide a multi-functional role across numerous venues. Service standards, revenue targets and guests satisfaction are my main focus in delivering the wow.
My position encompasses the following key beverage sales & service functions:
- Leadership - responsible & accountable for leading & driving results. Skills in resolving conflicts among employees.
- Teamwork - maintain a high level of supervision & presence in my venue. Assist management in optimizing team schedules including staffing coordination to ensure smooth team transition and consistent management coverage in all venues.
- Training - assessing needs & conducting focused wine training. I used to conduct training for restaurant and beverage staff with the purpose of developing their basics of beverages knowledge & service. As a measured result, sales increase among them.
- Promotion & marketing - up selling techniques.
- Driving Sales - implements measures to promote profitability within the venues.
- Maintaining inventory compliance - assist to deplete excess/absolute stock; carefully monitor all expenses, constantly review operating cost and maintain the par levels on a regular basis.
- Problem resolution - work with key subdivisions to resolve guest issue.
In the resort I perform various activities related to the marketing and sale of beverages; training for staff and entertainment activities for our guests - wine seminars.
Guest experience, service standards and revenue income are the pillars of my job.
I monthly update the beverage menus for all of our venues making sure on the same time that food pairing is still matching with the new products.
Also, i take care of the good functioning of the team with organize training session for service procedures, menu pairings, knowledge in regards of hospitality and beverages basics.
Part of my job was also the contract negotiations with different vendors for purchasing of beverages. Maintaining inventory compliance was a concept that i bring in with a real success.
In 2015, together with my team from Resort Casa Comana, we proudly represent Romania to Expo Milano 2015. It was a huge honor for me to be part of Romanian Delegation, chosen to present towards thousands of visitors Romanian wines and history.
I was the head sommelier of Tohani Group, a group that deals with the production of wine and water. I've been part of selling team with attributions in accounts but specially in HORECA market. I've been hired to increase the revenue and also to gain more image in the market trough our labels.
After one year and more then 250 wine seminars/sessions around the country, we reached our goal - revenue increased and also a bigger share from market for our products.
This restaurant was the place where I've got my degree in hospitality industry.
I've improved a lot the general experience of my colleagues and guests with my different approach - guest oriented trough an easy dictionary .
My main role was to ensure that our guest have a pleasant culinary experience and a good quality service from our team. I used to be an active part of the service just to make sure that everything is outstanding.
The restaurant used to operate only for special events/ protocols/ official dinners and different social occasions.
I worked on the banqueting division as a waiter/ bartender or barista for different organized events.