Luca Rizzo

• I finally managed to work in a 5 star luxe hotel where I'm the kind of waiter that does everything: from breakfasts, to fine dining service, wine advisor, organising and serving in events hosted by the hotel, setting up meeting rooms and obviously cleaning, sorting and mise en place.
• I am also the only guy who speaks a good french there so I love be the one who take care of our French guest daily.

Unfortunately I think it'll be difficult for me to grow more here so I'm searching for a new challenge in a different country.

In a beautiful winebar that had no professionality I've been the wines lover that, even without a sommelier degree, tried to give quality and passion to our customers, my duties were:

• Organising wine tasting events to boost sales.
• Advising customers on pairing different wines with food for enhanced dining experience.
• Established rapport with customers by providing detailed information about various wines.
• Gave training sessions on wine varieties to staff enhancing overall service delivery.
• Conducted regular inventory checks, preventing stock shortages.
• Collaborated closely with other team members for smooth operations during rush hours.

• Arrived in Rome serching a new challenge, this place was perfect for me, in fact after the first 5 months as chef de rang, having already lernt everything about our wines, our cheeses, the system, the kitchen and specially having built strong releationship and respect with co-workers and the General Manager, he promoted me as Maitre de sale (Head waiter).
• My job included supervision on the all restaurant, orders of wines and soft drinks occasionally, closure of cash machines and the restaurant itself every night and obviously the service and wine selling.
• Here I've built strong relationship with french collegues and guest that gave me the chance to practice french on a daily basis, giving me the base to accomodate even the most requesting guest.

• Actually the second place where i worked, i can say that i learned the job here.
• I had responsability of a small restaurant room where i worked alone or with a commis.
• Doing everything from the acceptance, to the order, wine service, fish cleaning, to the dessert, here i built myself as a professionist, understanding times of service and specially to do a top quality service but fast and efficient.