Rebecca Fossati

• Lunch and dinner service at the Michelin-starred Derby Grill fine dining restaurant, including restaurant service organization. Assisted the hostess with reservation management and handling customer feedback. Assisted the sommelier with service and back-office tasks. Occasionally managed the Bistrot independently, including opening and closing procedures.

• Breakfast service, from opening in the morning until the end of lunch service. Setting up the breakfast buffet, the dining room, and the back office before opening, and subsequently handling all aspects of service delivery and guest care at the table. Welcoming guests as a dining room hostess, managing phone and email reservations. Handling customer feedback.

• Six-month internship completed as part of the IATH Academy training program. I spent the first two months of my internship at Mandarin Bar&Bistrot, where I was responsible for breakfast and lunch service, including setting up the dining room, coffee service, and working as a commis de rang / assistant to the chef de rang during service, as well as restocking the breakfast buffet and providing customer service in accordance with COVID-19 safety protocols.
• I spent the following four months at Ristorante Seta by Antonio Guida, a two-Michelin-star restaurant located within the hotel, where I handled preparations for lunch and dinner service, the coffee station, order management, demonstrated strong organizational skills and collaboration with the Chef, quickly adapting to the restaurant’s dynamics and working seamlessly with the front-of-house and kitchen teams. I have continued to work at this establishment in the following four months as temporary staff while completing my studies and exams.

Dining room preparation and service organization, including clearing and restocking tables. Table service, including events and banquets, wine and beverage service, and independent management of orders and tables, including payment processing. I also performed duties as a kitchen-to-dining-room runner and as a customer greeter/hostess at tables and at the entrance.

• Lunch and dinner service as a Commis de Rang and later as a Chef de Rang. My tasks included mise en place from breakfast to dinner, wine and beverage service, breakfast and coffee service and room service occasionally. Food preparation and portioning at the table.
• Interaction with guests in English and French

• Setting up the dining room, cleaning the dining room and restocking cutlery, serving lunch and dinner, serving wine and other beverages, clearing tables, and greeting customers. After my internship, I stayed on at the restaurant as part-time staff for about a year, working evenings and weekends while attending classes at my high school.

• Setting up the breakfast and dining rooms, Cleaning the dining area and restocking cutlery, Serving breakfast and lunch, coffee preparation, room service, Coffee breaks. Occasionally greetings guests as a restaurant hostess