Luca Carbone

• Complete management of table service in a haute cuisine restaurant, including the preparation of the dining room.

Development of strategies to improve customer satisfaction, including the implementation of a feedback system.

Assistance in managing restaurant stocks and inventory, optimising the use of resources.

Preparation, cleaning of the room and preparation of the covers.

Preparation of work equipment, reorganisation of room tablecloths and accessories.

Customer reception inside the rooms.

Use of digital systems for ordering and receiving payments.

Presentation of the menu and dishes of the day, taking orders and table service.

Constant supply of refrigerators for drinks.

Service at the bar with cocktail preparation and cafeteria.

• Management of international shipments, including customs documentation and package tracking.

Loading of goods and pallets on the means of transport optimising the available spaces.

Sorting incoming correspondence and preparation for delivery, following pre-established itineraries.

Management of mail distribution, ensuring timely delivery to appropriate addresses.

Delivery of parcels and registered letters.

Cash on delivery and payment management.

Delivery of correspondence with signature at home and delivery registration.

Use of the tablet and other electronic devices to update the status of deliveries.

Search for the delivery address and find the fastest route.

• Registration of sales transactions, cash management and compilation of daily reports.

Management of the point of sale, including opening and closing, maintaining the standards of product presentation.

Inventory organisation, execution of stock-taking operations and restocking of shelves.

Set-up of the exhibitors and re-stocking of the goods on the shelves of the department of competence.

Receipt of incoming goods, storage and storage of the warehouse.

Reorganising the exhibition spaces making sure that the goods are positioned correctly.

Set-up of showcases and shelves and displays inside the store.

• Table service, including detailed description of pizza ingredients and available drinks.

Taking orders using POS computerised systems for order entry and account management.

Customer reception and reservation management, ensuring an efficient organisation of tables in the pizzeria.

Collection of plates, replacement of cutlery and drink service with courtesy and efficiency.

Account presentation and payment management support.

Management of telephone reservations, reception and accommodation at the customer table.