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Miss Maud

I have worked as second in charge, have delivered my duties very efficiently and a lot of times I have also performed most of the duties which fall under the store manager’s job profile. Duties like: Running the shift, Ordering, Catering orders, Training Staff and Barista etc. I have achieved a good reputation and excellent Work appreciation. Reference letter is also attached

Fasta pasta is a big chain of restaurants in Australia having about 36 restaurants in Australia in 5 states and had 3 restaurants in W.A

It was a whole new experience for me as it is a company owned restaurant though the service standards were casual.

I was appointed as a restaurant manager as advertised but because of my limited working hours visa restriction I was offered an Assistant Restaurant manager position which I accepted to gain new experience . I left because there was not much challenge in the job to enhance my skills further.

My job duties were as following:
•Running floor, handling complaints and ensuring customers satisfaction.
•Training staff and explaining restaurant procedures.
•Banking and Managing cash register.
•Ordering Bar stock and other supplies.
•Handling invoices and entering it into the account system.
•Weekly stocktake of the bar and other goods.

Restaurant Manager June 2010 -15 July 2011
Sicilian Restaurant, Subiaco

The Sicilian restaurant was located on 480 Hay Street in the heart of Subiaco. It serves authentic Italian Cuisine having capacity of 290-300 seats
www.siciliansubiaco.com.au

During my time with Sicilian I was capable to work in numerous facets of the restaurant. As the only Manager I was responsible for managing the restaurant which included following Duties and responsibilities:

•Recruiting and training Staff
•Rostering, bar and floor procedures
•Promotion of the restaurant in consultation with owner
•Running the floor and made sure staff provides excellent service every time.
•Monthly sales report including daily sales report and settlement
•Ordering and managing bar and front office stock
•Monthly Stock take of bar and other hospitality goods
•Making set menus Consulting chef’s Regarding food costing
•Handling big reservations, have managed and arranged functions of 350 covers as well
•Negotiated prices with customers regarding functions and parties.
•Occasional Meeting and Training schedules and explaining the entire staff manual to recently hired employees.

Porto Rosa Restaurant, Fremantle

I started as a waitress but within 3 months I was made supervisor and the I worked part time another 8 months supervising the staff in absence of the manager and making sure the floor runs smoothly and reporting the boss.

Waitress 6 months

I started as a customer care executive but due to my dedication towards work and my good educational background I got promoted to the position of the team leader guiding around 70 people

Months