Anton Marinov

• Initiated and implemented plans to improve customer relations, quality standards and service efficiency.
• Handled guest complaints to protect brand reputation.
• Actioned and resolved guest feedback to boost service quality.
• Trained front of house staff in interaction best practices, boosting guest satisfaction survey scores.
• Updated promotions to leverage upselling opportunities.
• Wrote end of shift reports to facilitate service continuity.
• Training on food and beverage knowledge on a weekly basis
• Working closely with GM to improve health and Safety rating from 4 to 5 stars
• Keep the staff cost on a level on 30-33%
• The venue serves +1000 guests weekly

Improving the overall rating on different review platforms ( OpenTable from 4.1 to 4.4 , DesignMyNight .. etc

Reducing the labour cost from 37% to 31-32%

Delegating tasks effectively.

Coordinate the activities of the from of house and back of house teams.

Handle pressure in a fast paced commercial operation.

Market the restaurant through publicity.

Staff rota - control of staff cost on a weekly basis

Comprehensive knowledge of relevant Health & Safety rules and regulations including Alert65 platform

Good communication skills and can build relationships with customers.

Extensive knowledge of food, wine and beverages, etc.

Customer service

Event management - working closely with events team to deliver best customers experience

Ordering supplies

Running promotional campaigns

Staff recruitment

• Reduced labour costs while maintaining excellent service and profit levels.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Maintained safe working and guest environments, reducing injury and incident risks.
• Analysed operations to improve restaurant efficiency and service levels.

• Assigned work tasks and coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
• Developed menus with strict cost controls to maximise restaurant profits.
• Led by example in providing customers with attentive, professional restaurant service.
• Created team building initiatives to encourage upselling and meet revenue targets.

• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
• Thoroughly cleaned bar areas, delivering positive first impressions to guests and maintaining impeccable hygiene standards.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.