Dejan Bacchin
Cesano Maderno, MONZA BRIANZA
Summary
Working Holiday Visa, 1 year (October 2023 - September 2024).
Work and Personal Goals: having the chance of working as Restaurant Supervisor or Head Waiter in an international and multicultural context; English level improvement; learning new job-related skills; discovering Australian's lifestyle and customs; creating conditions for a long-term staying in Australia.
I'm experienced in serving customers in busy fine dining restaurants and clubs, a dynamic supervisor and a trainer with extensive experience in operations across different food and beverage service organizations.
I'm capable of modernizing the restaurants service standards, a key for long-term success, and skilled in building teams assuring a positive and collaborative work environment.
I'm a collaborative, thoughtful team leader offering comprehensive and supportive supervision, dedicated to maintaining impeccable service areas.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Head Waiter
Boca Beach
05.2023 - 09.2023
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Upheld high standards of professionalism when dealing with customer issues, supporting serving staff, and waiting on tables.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Supervised server staff and simultaneously served personal section of tables.
- Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
- Managed food resources, memorized orders, and coordinated customer service.
- Monitored dining rooms for seating availability as well as service, safety, and well-being of guests.
- Greeted new customers, discussed specials, and took drink orders.
- Trained staff members on use of POS system.
- Stayed up-to-date on menu changes to help customers make food choices.
- Applied comprehensive knowledge of wine, cider, and beer to increase daily beverage sales.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
Restaurant Supervisor
Fuorimano OTBP
09.2022 - 04.2023
- Coordinated activities and events to create safe, positive and inclusive environment.
- Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
- Coordinated team members with focus on productivity, efficiency and enhancing customer experience.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
- Hired, trained and mentored staff to meet and exceed high quality standards.
- Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements, and top service standards.
- Conducted weekly and monthly staff meetings to review performance and discuss upcoming events.
- Coordinated with vendors to guarantee timely delivery of food and beverage supplies.
- Organized implementation of new banners, displays and menus.
- Developed and implemented standard operating procedures to maintain smooth operations.
- Monitored food inventory and supplies to prevent waste.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
Restaurant Manager
Blu Beach - Club
06.2022 - 08.2022
- Recruitment, training, supervision and direct daily management of the activities of 12 employees through periodic performance evaluation, implementation of corrective and rewarding actions based on the results highlighted.
Objectives achieved: high operational autonomy obtained thanks to an efficient organization and an effective understanding of one's role in compliance with deadlines and quantitative and qualitative requirements required. Construction and maintenance of a stimulating working environment in order to optimize the work of employees and the correct functioning of the work activity. - Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Led and directed team members on effective methods, operations, and procedures.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Reconciled cash and credit card transactions to maintain accurate records.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Correctly calculated inventory and ordered appropriate supplies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Station Waiter/Head Sommelier
Feelme Restaurant And Dinner Show
10.2019 - 05.2022
- Presentation of the menu to customers, taking orders and recommending dishes, in particular wines and pairings.
- Quick and precise communication of catering orders to kitchen staff, highlighting special requests or food restrictions.
- Planning and implementation of events for more than 120 guests, planning of menus, spaces and special requests for events intended for targeted targets.
- Trained service staff on wines, spirits and cocktails to maximize revenue and maintain stellar reputation for service.
- Coordinated wine selection and restocking for cellar with over 65 bottles.
- Directed teams to keep workstations clean and neat for professional customer appeal.
- Managed cellar and beverage storage maintenance to prevent inventory spoilage.
- Incorporated guest and management feedback to deliver unparalleled service and consistently hit profit targets.
- Organized routine and special event orders to keep adequate inventory for forecasted needs.
Education
High School Diploma -
Liceo Delle Scienze Applicate Ettore Majorana
Cesano Maderno06.2016
Skills
- Autonomy and ability to handle responsibilities
- Service Prioritization
- Upselling Techniques
- High-Volume Dining
- Customer Interaction
- Food and Beverage Pairings
- Menu Development
- Operations and Staff Management
- Recruitment
- Leadership
- Teamworking
- Performance Improvement
- Problem solving
- Stress management
- Flexibility
Certification
- AIS Sommelier Course
- Barman certification at Flair Academy
- Mixology certification at Flair Academy
- Bar Manager Certification at Flair Academy
Languages
English
Upper intermediate (B2)
Spanish
Intermediate (B1)
Timeline
Head Waiter
Boca Beach
05.2023 - 09.2023
Restaurant Supervisor
Fuorimano OTBP
09.2022 - 04.2023
Restaurant Manager
Blu Beach - Club
06.2022 - 08.2022
Station Waiter/Head Sommelier
Feelme Restaurant And Dinner Show
10.2019 - 05.2022
High School Diploma -
Liceo Delle Scienze Applicate Ettore Majorana
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