Francesca Chillà

As the venue manager, I was responsible for the complete management of the establishment, overseeing both day-to-day operations and strategic planning. My main responsibilities included:

Staff management: hiring, training, and supervising the front- and back-of-house teams, ensuring motivation, efficient scheduling, and high service standards.
Supplier relations: managing orders, negotiating with suppliers, and monitoring the quality of goods and services.
Accounting and administration: overseeing daily income and expenses, managing budgets, and ensuring the financial health of the business.
Customer relations: welcoming guests, handling reservations and complaints, and building customer loyalty through attentive and personalized service.
Operational organization: planning daily activities, ensuring compliance with health and safety standards, and optimizing internal workflows to guarantee efficiency and service quality.

I played a key role in the growth and development of the venue, helping to create a professional, welcoming, and well-organized environment, able to effectively meet customer expectations and market demands.

-Organization of daily tasks
-Management of the team
-Autonomy regarding orders for necessary goods
-Independent closing of the premises and tax matters
-Organization of banquets and events
-Constant monitoring of the cleanliness and order of the dining room and common areas

After a short period as a waitress, I was offered training to become a manager of the company.

-Resource management and training.
-Calculating merchandise purchases.
-Business objectives.
-Compliance with company rules and procedures.
-Pace of restaurant activities, supplies, shifts, events.
-Opening/closing the restaurant independently.
-Responsibility for and management of takings.
-Excel.
-Customer advice and assistance.
-Constant monitoring of order and cleanliness of the premises
-Unloading and checking goods

-Independent service management
-Handheld device ordering
-Table service
-Banquet preparation and decoration
-Cashier service
-Preparation of desserts for sale
-Coffee shop service
-Room tidying and cleaning
-Restaurant with gluten-free cuisine, therefore I have extensive knowledge of the main food intolerances: celiac disease and lactose intolerance