Filippo Frigerio

Work History

Restaurant Manager

Ristorante Il Solito Posto

Como

03.2020 - Current

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.
Reconciled cash and credit card transactions to maintain accurate records.
Led and directed team members on effective methods, operations and procedures.
Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Correctly calculated inventory and ordered appropriate supplies.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Purchased adequate quantities of food, beverages, equipment and supplies.
Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
Created fun team building activities to engage staff in up-selling to meet revenue targets.
Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Prepared for and executed new menu implementations.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

Sous Chef

Ristorante Il Solito Posto

Como

07.2017 - 02.2020

Check the quality of raw or cooked food products to ensure that standards are met
Monitor sanitation practices to ensure that employees follow standards and regulations
Check the quantity and quality of received products
Order or requisition food or other supplies needed to ensure efficient operation
Supervise or coordinate activities of cooks or workers engaged in food preparation
Inspect supplies, equipment, or work areas to ensure conformance to established standards
Prepare and cook foods of all types, either on a regular basis or for special guests or functions
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets
Record production or operational data on specified forms
Estimate amounts and costs of required supplies, such as food and ingredients
Clean and sanitize work areas, equipment, utensils, dishes, or silverware
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
Mentored kitchen staff to prepare each for demanding roles.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Collaborated with staff members to create meals for large banquets.
Obtained fresh, local ingredients to lower grocery costs.
Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Cultivated positive relationships with vendors to source best ingredients at best prices.
Disciplined and dedicated to meeting high-quality standards.
Implemented successful cross-marketing strategies such as food and wine pairings.

Line Cook

Il Solito Posto

Como

02.2016 - 07.2017

Clean and sanitize work areas, equipment, utensils, dishes, or silverware
Store food in designated containers and storage areas to prevent spoilage
Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures
Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving
Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads
Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas
Remove trash and clean kitchen garbage containers
Carry food supplies, equipment, and utensils to and from storage and work areas
Use manual or electric appliances to clean, peel, slice, and trim foods
Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items
Make special dressings and sauces as condiments for sandwiches
Stir and strain soups and sauces
Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving
Distribute food to waiters and waitresses to serve to customers
Cut, slice or grind meat, poultry, and seafood to prepare for cooking
Package take-out foods or serve food to customers
Vacuum dining area and sweep and mop kitchen floor
Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Maintained well-stocked stations with supplies and spices for maximum productivity.
Unloaded food supplies from distributor trucks to efficiently organize inventory.
Handled portion control activities according to specified instructions provided by chef.
Collaborated with servers to collect information about specific customer desires and dietary needs.
Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.

Front Manager

Ristorante Il Solito Posto

Como

11.2009 - 07.2017

Compile and balance cash receipts at the end of the day or shift
Perform various financial activities such as cash handling, deposit preparation, and payroll
Resolve customer complaints regarding food service
Train workers in food preparation, and in service, sanitation, and safety procedures
Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel
Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
Forecast staff, equipment, and supply requirements based on a master menu
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
Assign duties, responsibilities, and work stations to employees in accordance with work requirements
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
Develop equipment maintenance schedules and arrange for repairs
Evaluate new products for usefulness and suitability
Greet and seat guests, and present menus and wine lists
Schedule parties and take reservations
Present bills and accept payments
Assess nutritional needs of patients, plan special menus, supervise the assembly of regular and special diet trays, and oversee the delivery of food trolleys to hospital patients
Conduct meetings and collaborate with other personnel to plan menus, serving arrangements, and related details
Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
Schedule parties write and decide new menus find wines for the wine list pay salaries make orders to suppliers trait d'union with the kitchen
Responded to customer concerns with friendly and knowledgeable service and remedied issues promptly and effectively.
Greeted visitors and customers upon arrival, offered assistance and answered questions to build rapport and retention.
Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets.
Trained team members in successful strategies to meet operational and sales targets.
Coached employees and trained on methods for handling various aspects of sales, complicated issues and difficult customers.
Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
Kept orderly and accurate accounting records by monitoring sales documentation.
Submitted reports to senior management to aid in business decision-making and planning.
Maintained transaction security by verifying payment cards against identification.
Transformed employee performance by enhancing training and mentoring strategies in operational and customer-facing roles.
Hired staff members who brought talent, enthusiasm and experience to skilled team of waiters.
Rejuvenated culture to realign procedures and improve customer service and satisfaction.

Summary

Overview

Work History

Restaurant Manager

Sous Chef

Line Cook

Front Manager

Education

High School Diploma - Foreign Languages And Literatures

Skills

Websites

Certification

Languages

Timeline

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