- 321 East 43^rd st.Ÿ Xxxxxx, NY xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Captain/Team Leader (food industry restaurant business)

Qualifications Profile

    Highly self-motivated and results-driven culinary management professional with more than 13 years providing high-performance customer service, operations, and event management in the restaurant business here and overseas. .

    Detail-oriented, analytical and methodical with critical thinking to resolve work issues even under stress.

    Flexible and adaptable with quick learning abilities to reach high productivity levels in fast-paced work environments and new or demanding assignments.

    Strong people management and interpersonal communication skills that inspire customer confidence while forging teamwork synergies with colleagues across diverse ethnicities and demographics.

Key Expertise

    Restaurant Business Development

    Operations Management

    Customer Service Management

    Event Management

    Food/Beverage Service Presentation

    Menu Development & Production

    Kitchen Inventory Management

    Fiscal & Budget Administration

    Profitability Management

Administration

    Relationship Management (Customers, Staff, & Suppliers)

    Policies & Regulatory Compliance (i.e. OSHA, EPA, FDA, Food Safety, Sanitation, etc.)

    Personnel Administration

    Staff Supervision & Training

    Financial Management Support

    Office & Staff Administration

    Multilingual in English, Italian, French, &Spanish

    MS Office (Excel Micros)

    POS Systems

Professional Experience

Le Cirque Group Ÿ Xxxxxx City, NY

    Serve as Station Leader tasked with managing front- and back-office operations, developing waiters and kitchen staff, and providing culinary direction in various French and Italian dish preparations.

    Harness knowledge in MS Excel Micros and Point-of-Sale systems to support restaurant financial operations.

    Manage the opening of Le Cirque in New Delhi, conducting FOH training, production of various foreign and local menu dishes, dining room aesthetics, gueridon (trolley) and side-table services, as well customer-facing meat, meat, poultry and fish carving.

M9 Ristorante & Club, T.P.P. Pancioli Group Ÿ Xxxxxx City, NY

    Managed restaurant operations providing oversight in wine ,food, liquor purchases, staff development task scheduling,

    Served as Events Manager maximizing restaurant resources in staging various community events, banquets, & catering operations.

Giorgi Offshore Powerboat Team Ÿ Xxxxxx City, NY

    Managed food and beverage service operations and purchases.

    Served a team of 15 athletes, providing hospitality service areas during trials and race sessions.

Panteraie Lido Of Montecatini/Torretta Ÿ Italy

Managed restaurant operations, including liquors and beverages purchase, front- and back office staff recruitment and training, and customer service during the summer season.

Wow Ristorante, San Marco Sports Events Ÿ Montecatini Terme, Italy

Managed routine front- and back-office operations, recruitment, and FOH training.

Education & Credentials

    Degree in History of Arts, FLORENCE UNIVERSITY OF THE ARTS Ÿ Florence, Italy (1999)

    Degree in Languages, LICEO LINGUISTICO SPERIMENTALE DON BOSCO Ÿ Montecatini Terme, Italy (1996)

Professional Training & Certifications

    Certification A.I.B.E.S. Associazione Italiana Barman E Sommelier First Level