As the manager of Vero, an Italian restaurant, I lead a dedicated team of 12, ensuring that every aspect of our operation aligns with our high standards of excellence. My role encompasses a broad range of responsibilities that not only guarantee the seamless running of the restaurant but also enhance our reputation and customer satisfaction. Key responsibilities include:Restaurant Preparation: Implementing our standards to set the stage for exceptional dining experiences.Service Supervision: Overseeing the service to maintain quality and efficiency throughout our operations.Customer Satisfaction: Ensuring guests leave delighted, addressing and resolving any issues to exceed expectations.Stock Management: Overseeing inventory of beverages and wines, ensuring we're well-equipped for our guests' diverse preferences.Equipment and Supplies: Regularly inspecting and managing the restaurant's equipment and supplies, from menus to furnishings, and ordering replacements as necessary.Reservation Flow Management: Utilizing systems like ResDiary and Guestplan to manage customer flow and reservations effectively.Event Planning: Organizing and executing events, from weddings, cocktail receptions and brunchReputation Enhancement: Actively working on improving our TripAdvisor standing, successfully ranking as a Top 9 restaurant in Phuket, reflecting our commitment to excellence.Achieving an average of 90 covers per day, my role is pivotal in ensuring the seamless operation of the restaurant, enhancing our reputation, and maximizing customer satisfaction.

La Guérite, known for its lively atmosphere and distinguished clientele, was where I spent my second season, serving as a commis. My responsibilities involved preparing the restaurant for service and maintaining the tables in my section during service hours. This included providing bread, taking orders for water or aperitifs, topping up drinks, clearing tables, processing customer payments, and performing tableside carvings of fish or meat. At the end of service, my role also encompassed tidying and resetting the restaurant for the next day.

During my studies at Vatel, we had access to an application hotel designed to refine our practical skills in the hospitality industry. This hands-on experience covered various areas, including reception, restaurant service, kitchen duties, room service, and spa operations.

During my internship, I was tasked with the supervision of the restaurant. This involved ensuring the restaurant was properly prepared for service, managing reservations, handling customer relations, taking orders, and resolving any issues that arose.

In my role, I was responsible for overseeing the restaurant's run section, ensuring that dishes were correctly dispatched to the appropriate tables without any missing items. My duties also included maintaining the smooth operation and cleanliness of the restaurant's back areas.

As a beach attendant, my responsibilities encompassed preparing the beach for guests, managing customer orders and interactions during service, ensuring payment, and then tidying the beach area afterwards.

In the first part of my role at the beach restaurant, I worked as a commis. My duties included preparing the restaurant for service, assisting in serving dishes and drinks, cleaning and maintaining tables, taking drink orders, and helping with the restaurant's closing procedures.In the second part of my role, I focused on breakfast service as a commis. My responsibilities involved setting up the dining area, attending to customer requests, and ensuring a smooth service

During my internship, I worked at the reception, handling check-ins and check-outs, managing customer complaints, fostering client relations, completing client CARPEX, and performing customer follow-ups. Afterwards, I moved to the restaurant, where I managed breakfast service as a head waiter. My responsibilities included taking orders, maintaining tables, welcoming guests, ensuring smooth service, and engaging in customer relations. Later, I worked at the pool bar, ensuring orders were taken poolside, assisting the bar as needed, and providing excellent customer service.

During my first internship in the hospitality industry, I started in the gastronomic restaurant sector. Initially, I worked as a runner to familiarize myself with the dishes, acting as the liaison between the kitchen and dining area and serving dishes to the tables. Subsequently, I progressed to the role of commis, where my duties included maintaining my customers' tables and ensuring the smooth operation of service for those tables. Ultimately, I advanced to the position of head waiter, taking charge of order taking and managing the overall customer experience.In the latter part of the internship, I transitioned to reception duties, handling check-ins and check-outs, as well as customer follow-ups, complaints, and other related tasks.