Restaurant Manager
Regina Bistecca, Firenze Toscana, Italia
Total des années d'expérience :19 years, 11 Mois
Italian Steakhouse - Regina Bistecca
- Florence - Italy
Fully in charge of of dining room .Managing of staff schedules
and duties. Conferring with patrons executive chef on menus,
budgets and montly PNL. Training and supervision of floor
eam of 10 memebers. Full responsibilities on wine and spirits.
Caffe Gilli - Florence - Italy
Caffè Gilli belongs to the Association of Historic
Establishments in Italy. Most exclusive american Bar and
Restaurant in Florence. Ensuring a fast and effective service.
Busy Brekafst, Lunch and dinner operation . An ample and
prestigious list of carefully selected wines and spirits
complement the Menu’.
Managing the occupancy of the Restaurant.
Confer with Chef on daily special menu.
Training and supervisor of floor team of 15.
Seasonal Restaurant, responsible for dining experience, only on reservation.
In charge of monthly Budget.
Oversee work of senior and junior staff in a busy “Table side” Restaurant in Downtown San Diego, providing a “Gueridon” service to guests as well patrons with full enthusiasm assembling this rare art of “Table side” dishes such a:
Iconic “ Cesar Salad”
“Warm Spinach Salad”
“Pepper Steak”
“Steak Diane”
“Chateau Au Briand”
“Bananas Fosters”
“Cherries Jubilee”
“Crepes”
“Specialty Coffees”
“Flaming Brandy’s” such as LOUIS XIII de Remy Martin
Ensured an enjoyable and elegant experience for customers during both lunch and dinners, providing recommendations about food and wine, introducing everyday specials, consistently improving sales goals, managing the front of the house team up to 4 people per shift.
Barista
I started the 24 months program as a barista, preparing all different kinds of coffees in the early mornings then up selling wines spirits, one of a kind desserts at a really busy “ Walt Disney World” Italian Pavilion .
HOST:
Part of the graduation program was to learn all the different Job operations inside this colossal company like “WDW” Magic Kingdom. :Part of the different Jobs I was fortunate to learn it was bee a “Host” then leading “Host”, greeting each and every guest was mandatory, taking guests to their table, provide a cocktail list, wine list and food menus, monitoring the table rotation, making sure of a fair amount of tables to each server, knowing which server it could handle extra tables.
FOOD RUNNER:
Before becoming a complete “Server” at “WDW” a few shifts where planned by the managing board to work as a “Food Runner” as well, checking the food for accuracy, deliver the wright meals to the wright tables, describe the dishes to guests, taking additional orders when required, clean tables and work areas.
SERVER:
After many exams and different studies about up-sell wines/food/spirits/desserts, as well how become a strong asset to the company, additionally how to conduct a proper well-behaved “life” outside the company duties.
Provided fast, friendly, professional service to each and every guest in this fast paced American Bar during a very busy summers seasons, for the second time around I worked for this company, providing a wider experience for the benefit of the company.
Presented and explained specials offered information and made suggestions about the menu, took orders, up-sell wine, liquors and five course meals in this up scale fine dining restaurant.
All new learnings in the business in a completely new environment and a new country.
Provided excellent customers service, took orders served meals, inspected dining room service stations for neatness and cleanliness.
Demonstrated ability to build rapports with guests, making the casual diners to a regular customers.
Recognized as a “Team player”, decision making, having a great communication with management.