Emil Geremi Varga
Lyme Regis
Summary
Professional project management specialist with experience working with teams to accomplish short- and long-term project goals. Managed budgets and monitored project costs. Efficient Duty Manager capable of acting in multiple capacities to promote efficient and high-quality operations. Diplomatic and engaging professional able to handle challenging requests with friendly and knowledgeable support. Adept at managing [Area of expertise]. Charismatic hospitality worker offers commitment to personal and professional development. Thrives in guest-centred environments with consistently positive feedback. Upbeat hospitality leader skilled in overseeing hospitality operations. Liaises with internal teams to support seamless hotel operations. Diligent problem-solver with exceptional skills in conflict-management and guest satisfaction. Detailed orientated individual experienced in administrative procedures. Oversees day-to-day duties with strong planning and organisation skills to delivers projects in timely manner. Hardworking [Job Title] brings proven success in overseeing administrative areas. Knowledgeable about best methods for managing resources, schedules and personnel to achieve objectives. Tech-savvy and always looking for improvement opportunities. Energetic employee well-versed in strong communication and organisation skills. Seeks solutions to problems and applies extensive analytical knowledge to findings. Adept at multi-tasking, leading group discussions and managing projects. Motivated [Job Title] with [Number] years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record.
Overview
9
9
years of professional experience
Work History
Duty manager
Antoinette Hotels
Lyndhurst, United Kingdom
06.2023 - Current
- Monitored health and safety measures for guaranteed compliance.
- Controlled resources by department or project and tracked use in [Software].
- Handled guest complaints to protect brand reputation.
- Coordinated staff training sessions, enhancing team competencies and service standards.
- Established clear budgets and cost controls strategies to meet objectives.
- Inspected facility to identify and promptly address maintenance needs.
- Adhered to company policies and brand standards to support outstanding guest experiences.
- Coordinated marketing initiatives, contributing to increased patronage and revenue.
- Executed emergency response protocols for safe, secure and compliant environment.
- Investigated issues affecting group operations, prepared reports and helped correct problems.
- Managed customer service interactions, addressing concerns and preserving positive experiences.
- Oversaw emergency procedures and administered first aid.
- Responded to customer concerns with speed and knowledge, delivering professional, personalised service.
- Created digital file classification system for company-wide use.
- Translated senior management directives into actionable front-line policies and implemented changes with staff.
- Oversaw inventory and stock management, optimising levels for operational continuity.
- Led by example, embodying positive work ethic and motivating staff for peak performance.
- Wrote end of shift reports to facilitate service continuity.
- Stored cash floats and delivered secure banking procedures.
- Directed staff schedules and rosters, optimising workforce efficiency.
- Facilitated team meetings, promoting open communication and collaboration.
- Maintained smooth-running business operations by delegating priorities to staff abilities.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Handled high-volume telephone and email enquiries to minimise backlogs.
- Replenished stock and processed deliveries to maximise product availability.
- Served customers to drive sales and deliver top-quality experiences.
- Supported team by demonstrating respect and willingness to help.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Increased customer satisfaction by resolving issues.
- Delivered services to customer locations within target timeframes.
- Completed opening and closing procedures, from product replenishment to budget control.
- Improved efficiency and productivity by acquiring new skills.
Restaurant Manager
Alexandra Hotel & Restaurant
Lyme Regis
02.2025 - 12.2025
- Managed daily restaurant operations, ensuring high standards of service and customer satisfaction.
- Developed and implemented staff training programs to enhance team performance and service quality.
- Oversaw inventory management, optimizing supply levels while minimizing waste and costs.
- Established effective communication channels among front-of-house and back-of-house teams to improve workflow efficiency.
- Analyzed customer feedback to identify areas for improvement in menu offerings and service delivery.
- Led initiatives to enhance guest experiences through creative event planning and promotions.
- Collaborated with vendors to negotiate favorable contracts and ensure timely delivery of quality products.
- Monitored compliance with health and safety regulations, maintaining a safe dining environment for guests and staff.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
Restaurant and bar manager
New Forest Hotels
Burley, United Kingdom
05.2021 - 06.2023
- Worked with vendors to set delivery schedules and achieve cost-effective supply replenishment.
- Led team to deliver outstanding hospitality operations.
- Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Interviewed, hired and trained staff on best bar practices, maintaining highly efficient service teams.
- Reconciled POS data with receipts and cash on hand to enforce proper cash-handling and recordkeeping.
- Monitored bar needs and delegated tasks to reduce patron wait times.
- Planned staffing levels based on evolving service demands.
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Managed large teams in high-volume setting, driving operational efficiency.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- Enforced sanitation standards to maintain compliant bar and restaurant operations.
- Contributed fresh ideas and innovation to continuously improve the business.
- Ordered beverage and equipment stock by analysing sales and customer trends.
- Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
- Led bar and events operations, collaborating with owner to enhance business success.
- Optimised customer experience by implementing exemplary service standards.
- Built relationships with suppliers to negotiate favourable terms.
- Applied cocktail and mixology expertise to curate an appealing beverage menu.
- Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
- Recognised and maximised business opportunities through proactive approach.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
Restaurant supervisor
Brend Hotels - Saunton Sands
Saunton, United Kingdom
04.2019 - 05.2021
- Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
- Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
- Protected brand image with exceptional restaurant presentation and maintenance.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Recruited and trained high-performing team members to deliver faultless customer care.
- Analysed operations to improve restaurant efficiency and service levels.
- Liaised with kitchen teams to develop innovative, seasonal menus for maximised customer appeal.
- Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
- Led by example in providing customers with attentive, professional restaurant service.
- Created team building initiatives to encourage upselling and meet revenue targets.
- Developed, implemented and communicated business plans to promote profitable food and beverage sales.
- Grew restaurant profits through improved marketing and staff development initiatives.
- Completed accurate end-of-day financial routines for cash and card transactions.
- Monitored and maintained stock levels for maximised efficiency and minimised waste.
- Attended regular training to obtain and update food safety certificates.
- Monitored restaurant performance to identify and implement improvement initiatives.
- Sourced products locally for improved cost-efficiency and sustainability.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Established safe and secure dining environment with strong sanitation standards.
Maitre d'
Viking Cruises
Europe, Europe
03.2018 - 02.2019
- Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
- Analysed operations to improve restaurant efficiency and service levels.
- Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.
- Achieved financial goals through rigorous restaurant budgeting and forecasting.
- Delivered in-depth training to customer-facing staff, promoting strong service performance.
- 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.
- Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
- Developed, implemented and communicated business plans to promote profitable food and beverage sales.
- Established safe and secure dining environment with strong sanitation standards.
- Interacted positively with customers, effectively promoting restaurant facilities and services.
- Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
- Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
- Encouraged feedback from restaurant customers, using insights to implement positive process changes.
- Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.
Head waiter
Viking Cruises
USA, USA
04.2017 - 12.2018
- Processed payments and reduced customer wait times.
- Covered large parties and events, anticipating planning and staffing needs.
- Checked in with customers during meals to verify order accuracy and meet additional needs.
- Trained team in reservation and point-of-sale systems, leveraging mastery of OpenTable and Lightspeed POS.
- Managed cash tips and reconciled tickets against till at end of shift.
- Informed and advised customers on menu options and allergy concerns, making specific recommendations based on dining preferences.
- Delegated server tasks and coordinated workflows to support efficiency during high-volume shifts.
- Liaised with bar and kitchen staff to maintain seamless customer service outputs and provide timely delivery of food and beverages.
- Served food to guests at proper temperatures by bringing items to table immediately.
- Reduced guest risks by understanding and clearly communicating allergies and intolerances.
- Followed checklists for shift start and end to help with smooth transitions.
- Managed new and existing reservations using computer software or applications.
- Oversaw staff schedules according to strengths to build productive teams for each shift.
- Minimised send-backs, communicating directly with back-of-house staff to facilitate correct orders.
- Followed food hygiene and safety procedures in line with requirements.
- Monitored inventory levels and reported low-stock items to support availability.
- Handled customer complaints and restored satisfaction through tactful communication and swift resolution.
- Inspected plated meals prior to table delivery, reducing errors and enforcing quality standards.
- Cultivated and nurtured positive relationships with all staff members, significantly reducing turnover.
- Organised seating for groups and guests with special needs.
- Worked closely with chef to provide tasty options for guests with food allergies or intolerances.
- Trained and supervised wait staff to maintain first-class customer service standards.
- Prevented service disruptions by constantly monitoring F&B supply levels and promptly reordering low-stock items.
- Encouraged repeat business by presenting clean and welcoming dining environment.
- Maximised covers by monitoring dining room for seating availability.
Education
NVQ Level 2 - Business management
Brockenhurst College
Brockenhurst, United KingdomGCSEs - Economics
Transilvania Technically College
Oradea, Romania09.2013
Skills
- Hotel administration
- People management
- Operational oversight
- Employee development
- Service management
- Budgetary control
- Transformational leadership
- Guest experience improvement
- Customer relations expertise
- Front desk operations
- Room and floor inspections
- Repeat business strategies
- Revenue forecasting
- Guest engagement strategies
- Venue sales
- Communication skills
- Drinks upselling
- Public relations
- Team building
- Leadership
- IT Management
- Marketing
- Programme development
- Time management
- Problem-solving
- Customer-focused
LANGUAGES
English - C1 Advanced
French - B1 Intermediate
Hungarian - C2 Proficient
Romanian - C2 Proficient
Timeline
Restaurant Manager
Alexandra Hotel & Restaurant
02.2025 - 12.2025
Duty manager
Antoinette Hotels
06.2023 - Current
Restaurant and bar manager
New Forest Hotels
05.2021 - 06.2023
Restaurant supervisor
Brend Hotels - Saunton Sands
04.2019 - 05.2021
Maitre d'
Viking Cruises
03.2018 - 02.2019
Head waiter
Viking Cruises
04.2017 - 12.2018
NVQ Level 2 - Business management
Brockenhurst College
GCSEs - Economics
Transilvania Technically College