Juan Carlos De Meneses

• Provide customer and technical support via email and telephony, resolving booking, account, and system-related issues.
• Troubleshoot user problems within the live booking system and E Commerce platform (My Cruise), including access issues, purchase errors, and navigation difficulties.
• Log, triage, and manage tickets within the CRM platform, ensuring accurate documentation and smooth escalation to technical teams.
• Identify and report system faults, contributing to investigations and ensuring guests receive clear updates and workarounds.
• Collaborate with IT, operations, and guest services to resolve complex cases requiring cross-departmental support.
• Maintain strong performance metrics while consistently exceeding expectations in problem-solving and user satisfaction.
• Apply analytical skills to replicate user issues, gather relevant information, and provide clear guidance or escalation paths.

Over 10 years of experience across high‑volume restaurants, modern dining venues, and premium hospitality environments. Progressed from waiter and bartender roles to head waiter, consistently recognised for leadership, service quality, and operational reliability.

Key Responsibilities & Achievements

• Delivered exceptional customer service across diverse environments, from family‑friendly restaurants to high‑end dining, consistently maintaining accuracy, professionalism, and a guest‑first mindset.
• Led front‑of‑house teams during peak periods, delegating tasks, motivating staff, and ensuring smooth service flow.
• Managed order accuracy, table coordination, and communication between FOH and kitchen teams to minimise delays and maintain high service standards.
• Handled financial transactions, cash reconciliation, and POS operations with precision.
• Supported administrative and operational tasks including scheduling, system updates, event coordination, and inventory management.
• Trained and onboarded new staff across multiple venues, ensuring consistent service standards and strong team performance.
• Maintained strict hygiene, safety, and cleanliness standards in both FOH and kitchen environments.
• Prepared cocktails, mocktails, and specialty drinks with attention to consistency, presentation, and quality.
• Assisted with stock rotation, ingredient preparation, and kitchen workflows during earlier chef experience.
• Demonstrated adaptability by excelling in fast‑paced, high‑volume, and multicultural hospitality settings.

Selected Venues

• Head Waiter — Slotted Sirdal, Norway (2023–2024)
• Waiter — Fratti (2022–2023)
• Chef — Dim T, Whiteley (2020–2022)
• Cocktail Bartender — Regina’s Restaurant, Botley (2019–2020)
• Waiter —Ward Host - Southampton General Hospital (2017 - 2019)
• Frankie & Benny’s, Bournemouth (2016–2017)
• Waiter — Casa Brazil, Bournemouth (2014–2016)