Simone Marini
London,United Kingdom
Summary
A success-driven Assistant Restaurant Manager with almost 4 years of experience. Track record in improving staff training and recognition, and reducing staff turnover. Maximising customer experience to grow profits and company reputation.
Overview
15
15
years of professional experience
1
1
Certification
Work history
Assistant Restaurant Manager
The Arts Club
London
07.2022 - Current
- Supporting the management of daily operations to ensure high standards of service and members' satisfaction.
- Leading and developing a team of waitstaff through coaching and training.
- Handling members' feedback and floor planning in a fast-paced luxury environment.
- Communicated effectively with kitchen staff to ensure timely meal preparation.
- Supervised staff during busy periods for smooth operations.
- Resolved any issues between the kitchen and floor staff swiftly; resulting in harmony within the team.
- Ensured compliance with health and safety standards at all times.
- Enhanced dining experience with exceptional attention to detail.
- Fostered team spirit amongst the staff, promoting a positive work culture.
Floor Supervisor
The Arts Club
London
10.2021 - 07.2022
- Supervised service operations on the restaurant floor, ensuring smooth coordination between FOH and BOH.
- Trained junior staff and supported the management in daily decision-making and service improvements.
- Maintained service excellence and provided bespoke members experiences.
Senior Headwaiter
The Arts Club
London
11.2019 - 09.2021
- Delivered exceptional services to high-profile members and guests in a luxury private members club.
- Assisted in mentoring junior staff and managing table sections during high-volume service.
- Maintained deep knowledge of menu and wine pairings to elevate members' experience.
Senior Chef De Rang
The Arts Club
London, United Kingdom
12.2018 - 11.2019
- Welcoming all members and their guests.
- Make sure all guests feel comfortable and respond to their needs.
- Explain how the menu is been designed and be aware of any food allergy or intolerance.
- Take the food , drinks order and collaborate with bartenders , sommeliers and chefs to provide great service.
- Ensure a great smooth sevice.
HEAD WAITER
Relais & Chateaux Borgo Santo Pietro***** Meo Modo restaurant 1 michelin star
Siena
03.2018 - 10.2018
- - Respect all the standards given by the company for an excellent service
- - Take care of the customers at the table and respond to their needs
- - Explain the menu to the customers at the table with the chef's philosophy and concept, take the order and ensure the performance of the service, explain each dish with all the ingredients
- - Collaborate with the Maitre and Restaurant manager for the excellent performance of the service and any update about the menu
MANAGER
Bollicini Italian Restaurant
Chester
11.2017 - 03.2018
- - Manage reservation through e-mail and telephone
- - Manage all the ranks of the room with the organization and subdivision of the dining hours
- - Beverage Orders
- - Ensure the perfect performance of the service
- - Take care of the customer with the explanation of the menu and take the order
- - Collaboration with the kitchen and bar for every single update
- - Make a good team work
HEAD WAITER
Relais & Chateaux Borgo Santo Pietro***** Meo Modo restaurant 1 michelin star
Siena
05.2017 - 10.2017
- - Describe the selection of food and beverage menu items to guests
- - Communicate guest orders including any special needs or requests to the kitchen , trasport meal with an appropriate food timings in a timely manner to ensure proper food quality
- - Anticipate guests needs and offers suggestions
- - Take guest reservation
- - Clean and set-up of tables, buffets and food station
BOAT STEWARD
Satori Luxury Yacht by Borgo Santo Pietro
06.2017 - 09.2017
- - Know all the guest's details on board
- - Responsable of all service including breakfast , lunch, appetizer and dinner
- - Take care of all the guest on board and respond to their needs
- - Collaborate with the Captain and the chef to make an excellent service
- - Keep organize and clean all the space and all the work equipment
CHEF DE RANG
Relais & Chateaux Borgo Santo Pietro ***** Meo Modo restaurant 1 michelin star
Siena
05.2016 - 10.2016
- - Perfect management of the breakfast, Time welcome the customers, Illustration of the buffet, make the customers feel confortable , Take the orders a-la-carte and coffebar correlated, direct the commis waiters during the service, Prepare of the mice-en-place for lunch and dinner, Be responsible of serving lunch and dinner with explanation of every single dish, pay attention to the customers needs, Set and organize the restaurant for special events, such as weddings, honeymoon and private dinners
ASSISTANT MANAGER
Vacances Bleues Hotel***
Belle-Plagne
12.2015 - 04.2016
- Manage all the member of the staff about time table and duties. Organize and decorete the room and the tables for any occasions. Be able to replice the leading figure of the staff. Receive the customers and then satisfy their requests. Take the orders. Guarantee the perfect service of the courses. Control and update the beverage department. Be responsable for cash desk
HEAD WAITER
Hotel Degli Imperation****superior
Roma
01.2013 - 01.2015
- Manage beverage store, 1 chef de rang with the task of directing all the staff during the dinner. Take the order. Be responsable for the order of the all material needed for the restaurant and bar. Organize of the room for any occasions
CHEF DE RANG
Black Hotel**** superior
Roma
12.2011 - 12.2012
- Receive the customers. Take the order. Arrange the mice-en-place and buffet. Set the tables and chairs based on the reservation and directive of the hotel.
COMMIS DE RANG
Grand Hotel Duca D'Este****
Roma
06.2010 - 09.2010
- Help in the organization of the restaurant and serve all the meals: breakfast, lunch and dinner. Assist the chef de rang. Ensure the use of the equipment to keep clean the restaurant
Education
Secondary school diploma - services for the food and wine and the hotel hospitality
IPSAR Adriano Petrocchi
Skills
- Mother tongue: Italian
- Foreign language(s): English (C1), French (A1)
- Ability to control attitude when working under pressure
- Organisational / managerial skills: Experience in the management of a restaurant
- Driving licence: B
- Staff training
- Conflict resolution
- Team supervision
- Customer feedback handling
- Service coordination
- Time management
- Communication skills
- Team building
- Member relations
Certification
- American bar over 72 hours with the release of the certifying on 2014-09-16
- Certifications of completion in Basic Safety Training
- Including:
- - Personal Survival techniques STCW A-VI/1-1
- - Fire prevention & fire fighting STCW A-VI/1-2
- - Elementary First Aid STCW A-VI/1-3
- - Personal Safety & Social Responsibility STCW A_VI/1-4
- Date: 2017-06-16 In: Mediterranean Maritime Research & Training Centre, Trasport Malta Building
Timeline
Assistant Restaurant Manager
The Arts Club
07.2022 - Current
Floor Supervisor
The Arts Club
10.2021 - 07.2022
Senior Headwaiter
The Arts Club
11.2019 - 09.2021
Senior Chef De Rang
The Arts Club
12.2018 - 11.2019
HEAD WAITER
Relais & Chateaux Borgo Santo Pietro***** Meo Modo restaurant 1 michelin star
03.2018 - 10.2018
MANAGER
Bollicini Italian Restaurant
11.2017 - 03.2018
BOAT STEWARD
Satori Luxury Yacht by Borgo Santo Pietro
06.2017 - 09.2017
HEAD WAITER
Relais & Chateaux Borgo Santo Pietro***** Meo Modo restaurant 1 michelin star
05.2017 - 10.2017
CHEF DE RANG
Relais & Chateaux Borgo Santo Pietro ***** Meo Modo restaurant 1 michelin star
05.2016 - 10.2016
ASSISTANT MANAGER
Vacances Bleues Hotel***
12.2015 - 04.2016
HEAD WAITER
Hotel Degli Imperation****superior
01.2013 - 01.2015
CHEF DE RANG
Black Hotel**** superior
12.2011 - 12.2012
COMMIS DE RANG
Grand Hotel Duca D'Este****
06.2010 - 09.2010
Secondary school diploma - services for the food and wine and the hotel hospitality
IPSAR Adriano Petrocchi
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