NICOLÒ LANZARONE

• Customer service throughout the stay, welcoming and satisfying their requests.
• Portioning of dishes such as first courses, fish and grilled meats on the guéridon.
• Rapid and precise communication of restaurant orders to the kitchen staff, highlighting special requests or dietary restrictions.
• Answer calls for reservations and room service orders.
• Organization of the set-up and closing of the restaurant at the end of the service.

• Contributed to a positive work culture by consistently demonstrating teamwork attitude and commitment to high-quality service.
• Developed rapport with regular customers by remembering preferences and accommodating special requests whenever possible.

• Independently manage my rank and assigned tasks to provide prompt and friendly customer service.
• Receive guests, escort them to the table and describe the menu.
• Take orders
• Organize the room for closing, ensuring order and cleanliness.

• Trained new employees on proper serving techniques and restaurant procedures, fostering a cohesive team atmosphere.
• Processed orders and sent to kitchen employees for preparation.

• Organization of the employer's commitments.
• Maintained high standards of cleanliness and organization throughout the property, resulting in a consistently welcoming environment for residents and guests.
• Total management of the penthouse, including daily preparation of dishes for 1-3 people.
• Collaborated with other household staff members to ensure cohesive operation of all domestic matters.
• Handled confidential personal information with discretion and sensitivity, preserving trust between employer and employee.
• Experienced driver

• Maintained a clean and organized dining environment, ensuring a positive experience for guests.

• Provided each guest with exemplary service through effective engagement, active listening and [Type] skills.

• Conducted daily inspections of table settings and dining areas to meet high-quality standards.

• Handled high-pressure situations during peak hours while maintaining professional demeanor and prioritizing guest needs.

• Organization of the room, arrangement of waiters and commis, welcoming customers, taking orders, quality control and maximum attention to the service offered by our staff.
• Successfully resolved customer complaints, ensuring satisfaction and maintaining a positive atmosphere.
• Greeted new customers, discussed specials, and took drink orders.
• Organized special events and private parties at the restaurant, coordinating menus, staffing, decorations, and entertainment as needed.

• Coordinated special events, creating memorable experiences for guests while maintaining excellent service levels.
• Mentored junior waitstaff to improve their skills and maintain a high standard of service, resulting in a more cohesive team.

• Took part in numerous banquets and organization of private events and ceremonies, located in Lombardy first, then Sicily

• Maximum care for the customer and great attention to detail are the legacy that adds to my professional baggage

• Chef de Rang in an elegant tourist restaurant that combines speed of service with good quality southern dishes, all surrounded by an elegant setting in the historic center of Milan, a stone's throw from the "Teatro alla Scala", here teamwork is essential to cope with the large number of customers at each service.

• Small bar-bistro located on the beautiful and touristic seafront of Giardini Naxos
• Guest reception, escort to the table and description of the menu.

• For a year I contributed to the birth and development of this large-scale restaurant (over 400 seats), increasing my organizational, leadership and dining room management skills.
• A wonderful restaurant located in a pine forest overlooking the Gulf of Castellammare, the breathtaking view was combined with excellent fresh fish dishes, good local meat options and the inevitable Sicilian pizza (wood-fired oven)

• Here I was able to practice my communication skills, perfect the speed of service and teamwork, all while always offering quality and courtesy to customers.
• A large bar-bistro in the heart of Rome, a crowd of tourists from all over the world.

• Here I took on the role of a real Head Waiter for the first time, with many responsibilities, such as orders to various suppliers, the creation of the plans and menus of the numerous banquets held, the arrangement and rotation of dozens of waiters, the organization of themed evenings, the preparation of buffets, the preparation of aperitifs and much more.

Fantastic and formative years, during which I undertook various jobs that enriched me internally, among the most memorable:

• Vocalist/entertainer, where I performed both in tourist villages and in theaters, in disco pubs, and for ceremonies of all kinds.
  The use of the voice as the main instrument is combined with creativity, professionalism, organization and a lot of energy.
• Plasterboard worker, where the fatigue of physical work was combined with the study of certain projects to be realized.
• Insurance collaborator, a period in which I truly understood the meaning of the word "resilience".
• Naturally also waiter during the summer seasons, on weekends or on call for ceremonies and events in my city.

• Military and technical training and education.
• Participation in defense and protection exercises of the territory.
• Cleaning and maintenance of weapons and equipment supplied.