Marius Artene

• Promoted business through participation in and sponsorship of community events, including RNLI and REGATTA.
• Provided quality control when creating house-made infusions, daily juice and preparations to eliminate downtime and maximise revenue.
• Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
• Interviewed, hired and trained staff on bar practices, customer service standards and productivity strategies.
• Skillfully interacted with external vendors to obtain the best quality in pricing and product.
• Take responsibility for stock control, including ordering, acceptance, maintenance of stock levels and stock rotation, and return of any sub-standard items
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Ensure cash procedures are adhered to and strictly monitored, including preparation and calculation of beverage bills within all departments, and cashing up of tills.

•Created and deployed successful strategies to boost
performance, streamline processes and increase
efficiency in different areas.
• Met, greeted and encouraged feedback from customers
and used feedback to implement positive changes within
the restaurant.
• Resolved challenging customer complaints to full
satisfaction, promoting brand loyalty and maximizing
repeat business.
• Creating a positive work environment for staff and
encouraging their career development.
• Delegate duties and tasks to staff to meet objectives and
maximise resources.
• Set and monitor quality and service standards for staff.

• Closely monitored stock levels to implement necessary replenishments for smooth running bar service.
• Set effective employee schedules that maintained coverage at peak times and minimised labour costs.
• Maximised employee morale and corrected performance issues according to established standards.
• Maintained familiarity with latest trends in mixology, bar equipment and sanitation standards.
• Studied The Spirits Business trends, consistently updating bar offerings to remain ahead of competitors.
• Made engaging connections with guests to create loyalty.
• Balanced tills, accurately handled cash, processed credit card payment batches and prepared bank deposits.

• Ensure all venues open on time and that they are ready for business.
• Ensure excellent front of house service, allocate and support staff throughout the shift to maintain a speed of service and cleanliness of venue.
• Maintain back of house and cellars to a high standard.
• Complete daily paperwork to ensure the safe running of the venues, and for those standards to be monitored and maintained throughout the shift.
• Pre-empt and actively responding to problems that arise and keeping management up to date.
• Ensure all venues close on time, end of day jobs completed to a high standard, staff are signed off promptly, all back and front of house areas checked and secured and that venues are in excellent order for the next day’s service.

• Preparing alcoholic or non-alcoholic beverages for bar and patrons
• Interacting with customers, taking orders and serving snacks and drinks
• Assessing bar customers’ needs and preferences and making recommendations
• Check customers’ identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations