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Location

UK

Rate

$15  / per hour

Years of experience

6+

About

With 9 years of experience in the hospitality industry, I am a driven and motivated individual who strives for excellence and inspires the best in others. As a Restaurant Manager, I bring passion and dedication to every aspect of my establishment, creating an environment that resonates with both my team and customers. I see myself not just as a leader but as a conductor, orchestrating a symphony of flavors, service, and ambiance. I nurture my team's talents, helping them grow into skilled professionals who work in harmonious sync. When I'm in charge, customers receive more than just service—they experience the best of the best, thanks to my initiative and skills that consistently exceed expectations. Currently, I am a Restaurant Manager at The Wolseley Hospitality Group in London. Previously, I held the same role at Caprice Holdings Ltd., managing the French Brasserie Balthazar, and at JKS Restaurants, overseeing the Indian-Sri Lankan fusion restaurant Hoppers. My responsibilities have included everything from daily operations and staff training to managing bar stock and ensuring health and safety compliance. I also served as Assistant Restaurant Manager at Brindisa Kitchens and Jamie Oliver Restaurants, where I honed my skills in running shifts, handling bookings and guest inquiries, and maintaining high service standards. My educational background includes a Secondary Education Diploma in Art Studies from Liceo Artistico G. Misticoni. I am fluent in both English and Italian, with certifications including WSET Level 2.

Tech Stack

Manager, CRM, Customer Service, Human Resources (HR), MailChimp, Microsoft Teams, SAP, Tableau

Experience

  • Managing the daily operations of restaurants, including opening and closing procedures, running the book, and ensuring smooth service flow.
  • Hiring, retaining, and training staff to maintain high service standards and efficient restaurant operations.
  • Handling financial responsibilities such as controlling costs within budget, managing bar stock, and conducting financial closing.
  • Dealing with customer complaints and inquiries, ensuring a high level of guest satisfaction.
  • Ensuring the restaurant is compliant with health and safety regulations.
  • Creating and managing the front-of-house rota, focusing on cost efficiency and staff coverage.
  • Managing relationships with suppliers and contractors, ensuring timely deliveries and service quality.

Employment history

Restaurant Manager, The Wolseley Hospitality Group August 2023 - Present
  • Leading and managing daily restaurant operations.
  • Ensuring exceptional customer service and guest satisfaction.
  • Training and mentoring staff to maintain high service standards.
  • Ensure the efficient operation of the restaurant by coordinating with senior management and overseeing daily operations.
  • Manage the Front of House (FOH) rota, focusing on budget adherence and staffing needs.
Restaurant Manager, Caprice Holdings October 2021 - June 2023
  • Managing FOH rota and keeping costs within budget.
  • Hiring, retaining, and training staff.
  • Overseeing daily operations and ensuring efficiency.
  • Working alongside senior management to ensure smooth business operations.
Restaurant Manager, JKS Restaurants April 2021 - October 2021
  • Overseeing daily operations, including opening and closing the restaurant.
  • Running the book and managing reservations.
  • Handling customer complaints and ensuring satisfaction.
  • Managing suppliers and contractors for smooth operations.
  • Ensuring health and safety compliance.
  • Managing bar stock, including counting and ordering.
Assistant Restaurant Manager, Brindisa Kitchens July 2019 - March 2020
  • Running shifts from opening to closing, including staffing and bookings.
  • Handling guest inquiries and complaints.
  • Controlling table returns and managing reservations.
  • Training staff to ensure service meets company standards.
Assistant Restaurant Manager, Jamie Oliver Restaurants March 2018 - May 2019
  • Managing two restaurants with a total capacity of over 400 seats.
  • Opening and closing the restaurant, including financial closing.
  • Running shifts and managing staff schedules.
  • Training staff and ensuring knowledge of the seasonal menu.
  • Ordering necessary goods for smooth restaurant operations.
  • Championing the company culture and values.

Education history

Liceo Artistico G. Misticoni 2001 - 2006 Secondary Education Diploma, Art/Art Studies, General
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